Pumpkin Pasta
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Pumpkin Pasta

This rustic pasta dish is great for cosy evenings. Roasting the pumpkin before adding it to the cream broth gives it an extra-special twist!

  • 20 min Preparation Time
  • 25 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 400g Pumpkin (or other varieties of squash) (deseeded, peeled, and cut into 1 cm cubes)
  • 1 Onion
  • 30ml Olive Oil
  • 400g Fettuccine
  • 150ml Single Light Cream
  • 150ml Knorr Vegetable stock made with 1 KNORR VEGETABLE CUBE in 150ml water
  • Small bunch fresh Parsley Leaves (finely chopped)
  • Small bunch fresh Chives (snipped)
  • 1 tbsp fresh Thyme (chopped)
  • Pinch of Ground Black Pepper
  • Bake pumpkin and onion drizzled with oil and thyme in pre-heated oven at 210°C for about 20 minutes or until soft and golden brown.
  • At the same time, cook the fettuccine according to packet instructions or until al dente.
  • Place the cream, stock, half the parsley and chives in a frying pan over medium heat. Bring to boil and cook for 4-5 minutes or until sauce thickens slightly.
  • Drain fettuccine, add to cream mixture and toss to combine.
  • Top the pasta with roast pumpkin, onion and sprinkle with remaining parsley before serving.
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