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PUMPKIN PASTA

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

84.25 g

Sodium (mg)

148.72 mg

Vitamin A (IU)

6464.61 IU

Saturated Fat (g)

6.36 g

Energy (kcal)

547.64 kcal

Fat (g)

16.7 g

Trans Fat (g)

0 g

Salt (g)

0.37 g

Calcium (mg)

59.29 mg

Monounsaturated Fat (g)

5.67 g

Cholesterol (mg)

25.01 mg

Iron (mg)

2.63 mg

Vitamin C (mg)

17.87 mg

Fibre (g)

4.53 g

Sugars (g)

7.45 g

Protein (g)

14.36 g

Potassium (mg)

539.64 mg

Total

337.02 g

594.86 mg

25858.43 IU

25.44 g

2190.54 kcal

66.8 g

0 g

1.48 g

237.17 mg

22.66 g

100.05 mg

10.52 mg

71.47 mg

18.13 g

29.8 g

57.46 g

2158.57 mg

  • 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.