Creamy Pumpkin Pasta

Ingredients (serves 4)

• 375g dried fettuccine pasta
• 1 tablespoon olive oil
• 20g butter
• 3 garlic cloves, crushed
• 1/2 cup roughly chopped walnuts
• 500g butternut pumpkin, cut into
• 12cm-long ribbons (see tip)
• 300ml pure cream
• 2 tablespoons finely grated parmesan
• 60g baby spinach

Method

1. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
2. Meanwhile, heat oil and butter in a large, deep frying pan over medium heat. Add garlic and walnuts. Cook, stirring, for 1 minute or until fragrant. Add pumpkin. Cook, stirring occasionally, for 2 minutes or until pumpkin is tender. Add cream and parmesan. Cook for 1 to 2 minutes or until heated through. Add spinach and pasta to pumpkin mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

• 
  Tip: Use a vegetable peeler to cut pumpkin into ribbons.