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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
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
530
kcal
Author
Bintu Hardy
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:
530
kcal
|
Carbohydrates:
80
g
|
Protein:
17
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
19
mg
|
Sodium:
138
mg
|
Potassium:
405
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
5130
IU
|
Vitamin C:
5.9
mg
|
Calcium:
125
mg
|
Iron:
2.4
mg