PUMPKIN PASTA

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

84.24 g

Sodium (mg)

146.74 mg

Vitamin A (IU)

6464.61 IU

Saturated Fat (g)

6.27 g

Vitamin D (mcg)

0 mcg

Energy (kcal)

540.95 kcal

Fat (g)

15.95 g

Trans Fat (g)

0 g

Vitamin B12 (mcg)

0 mcg

Vitamin B6 (mg)

0.22 mg

Salt (g)

0.37 g

Folate (mcg)

41.83 mcg

Calcium (mg)

59.29 mg

Zinc (mcg)

1.73 mcg

Monounsaturated Fat (g)

5.12 g

Cholesterol (mg)

25.01 mg

Iron (mg)

2.63 mg

Selenium (mcg)

63.58 mcg

Vitamin C (mg)

17.87 mg

Fibre (g)

4.53 g

Sugars (g)

7.44 g

Protein (g)

14.36 g

Copper (mg)

0.4 mg

Potassium (mg)

539.63 mg

Total

336.97 g

586.96 mg

25858.43 IU

25.06 g

0 mcg

2163.82 kcal

63.8 g

0 g

0 mcg

0.89 mg

1.47 g

167.31 mcg

237.14 mg

6.9 mcg

20.49 g

100.05 mg

10.51 mg

254.3 mcg

71.47 mg

18.13 g

57.46 g

1.59 mg

2158.54 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.