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A plate of creamy pumpkin sauce topped with toasted hazelnuts

Creamy Pasta Recipe with Pumpkin Sauce and Toasted Hazelnuts

Creamy Pasta Recipe with Pumpkin Sauce and Toasted Hazelnuts
Course Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 530kcal


  • 50 g (1/3 cup) hazelnuts
  • 600 g (1.3lb) pasta
  • 1 tbsp olive oil
  • 8 large spring onions chopped
  • 2 garlic cloves minced
  • 12 tbsp pumpkin puree
  • 4 tbsp water
  • 6 tbsp Parmesan
  • 6 tbsp cream cheese
  • 120 ml (1/2 cup) water
  • Salt
  • 3 tbsp chopped chives


  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Roast the hazelnuts for about 8 mins until lightly golden. Then set aside to cool before peeling the skins off and roughly chopping them.
  • Whilst the hazelnuts are roasting, boil the pasta according to the packet instructions, drain when done and set aside.
  • Heat the olive oil in a pot and add in the spring onions and garlic and cook for about 1 min until the onions are soft.
  • Then add in the pumpkin puree and 4 tbsp of water followed by the cheeses and mix well.
  • Then stir in the pasta and the rest of the water, mix till everything is well coated and warmed through.
  • Serve the pasta topped with the hazelnuts and chives and a fresh green salad.


You can puree the pumpkin mix before adding in the cheeses if you want a smoother mixture. Inspired by Food and Wine.


Calories: 530kcal | Carbohydrates: 80g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 405mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5130IU | Vitamin C: 5.9mg | Calcium: 125mg | Iron: 2.4mg