Creamy Butternut Squash Pasta

9 20 930
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Creamy Butternut Squash Pasta
Health Rating


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 930
Calories from fat 404
Calories from saturated fat 182
Total Fat 45 g
Saturated Fat 20.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 9.1 g
Monounsaturated Fat 12.5 g
Cholesterol 102 mg
Sodium 107 mg
Potassium 1646 mg
Total Carbohydrate 115 g
Dietary Fiber 9.4 g
Sugars 11.4 g
Protein 20.8 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 0.5
Milk Alternative 1.6
Vegetables 5.1

Energy sources