Creamy Pasta

INGREDIENTS

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 (or vegetarian hard cheese)

60g baby spinach

METHOD

Step 1

Cook pasta in a substantial pot of bubbling salted water, taking after bundle headings until delicate. Deplete.

Step 2

In the interim, warm oil and spread in a huge, profound griddle over medium warmth. Include garlic and walnuts. Cook, blending, for 1 minute or until fragrant. Include pumpkin. Cook, mix , for 2 minutes or until pumpkin is delicate. Include cream and Parmesan. Cook for 1 to 2 minutes or until warmed through. Add spinach and pasta to pumpkin blend. Season with salt and pepper. Hurl to consolidate. Serve.