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Creamy pumpkin pasta


375g dried fettuccine pasta
1 tablespoon olive oil
20g butter
3 garlic cloves, crushed
1/2 cup roughly chopped walnuts
500g butternut pumpkin, cut into 12cm-long ribbons (see tip)
300ml pure cream
2 tablespoons finely grated parmesan
60g baby spinach


1. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

2. Meanwhile, heat oil and butter in a large, deep frying pan over medium heat. Add garlic and walnuts. Cook, stirring, for 1 minute or until fragrant. Add pumpkin. Cook, stirring occasionally, for 2 minutes or until pumpkin is tender. Add cream and parmesan. Cook for 1 to 2 minutes or until heated through. Add spinach and pasta to pumpkin mixture. Season with salt and pepper. Toss to combine. Serve.

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