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!
  • 25 mins

    Cooking Time

  • Extreme


  • 20 mins

    Prep Time

  • 4 People


  • 400 g pumpkin (or other varieties of squash) (deseeded, peeled, and cut into 1 cm cube)
  • 1 onion
  • 30 ml olive oil
  • 400 g fettuccine
  • 150 ml single light cream
  • 150 ml Knorr vegetable stock made with 1 knorr vegetable cube in 150 ml of water
  • small bunch fresh parsley
  • leaves (finely chopped)
  • small bunch fresh chives (snipped)
  • 1 tbsp fresh thyme (chopped)
  • pinch of ground black pepper

  1. 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.

  2. At the same time, cook the fettuccine according to packet instructions or until al dente.

  3. 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.

  4. Drain fettuccine, add to cream mixture and toss to combine.

  5. Top the pasta with roast pumpkin, onion and sprinkle with remaining parsley before serving.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 540.95 kcal
Protein (g) 14.36 g
Sugar (g) 7.44 g
Fat (g) 15.95 g
Fibre (g) 4.53 g

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