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A plate of creamy pumpkin sauce topped with toasted hazelnuts
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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