Creamy Butternut Squash Pasta

9 20 926
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Creamy Butternut Squash Pasta
Health Highlights


375 gm Pasta, Fettuccine, dry
1 tbsp Extra virgin olive oil
1 1/2 tbsp Butter, unsalted
3 clove(s) Garlic (crushed)
1/2 cup Walnuts (roughly chopped)
1 squash Butternut squash (cut into ribbons)
300 ml Cream, 35% M.F
2 tbsp Parmesan cheese, grated
2 cup Baby spinach


Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

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 squash is tender.

Add cream and parmesan. Cook for 1 to 2 minutes or until heated through. Add spinach and pasta to squash mixture. Season with salt and pepper.

Toss to combine.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 926
Calories from fat 404
Calories from saturated fat 181
Total Fat 45 g
Saturated Fat 20.2 g
Trans Fat 0.3 g
Polyunsaturated Fat 9.1 g
Monounsaturated Fat 12.5 g
Cholesterol 103 mg
Sodium 114 mg
Potassium 1648 mg
Total Carbohydrate 116 g
Dietary Fiber 11.2 g
Sugars 11.4 g
Protein 20.6 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 0.5
Milk Alternative 1.6
Vegetables 5.1

Energy sources


Meal Type(s)