GLUTEN FREE CREAMY PUMPKIN PASTA
-
cooking time15 m
-
calories per serve1766 cal
-
serves4
250
g
dried gluten free fettuccine pasta
1
tsp
olive oil
3
cloves
garlic
¾
cup
roughly chopped walnuts
500g
butternut pumpkin, cut into 12cm-long ribbons using a vegetable peeler
1
375mL can CARNATION Light & Creamy Evaporated Milk
1
tbsp
cornflour
2
tbsp
tbsp finely grated parmesan, plus, extra to garnish
3
cups
baby spinach
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
344
g
1766
17.98
19.02
3.63
42.74
18.22
180.31
5.03
Average Quantity
per:
per:
100
g
513.38
5.22
5.53
1.02
12.42
5.29
52.39
1.46
Method
-
Cook pasta in a large saucepan of boiling water, following packet directions until tender. Drain. Keep warm.
-
Meanwhile, heat oil 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 5 minutes or until pumpkin is tender.
-
Blend cornflour with 2 tbsp of CARNATION Light and Creamy Evaporated Milk add to pan with remaining milk; stir; bring to the boil; reduce heat; simmer until thick and creamy; stir through parmesan. Add spinach and pasta to pumpkin mixture. Toss to combine. If desired, top with extra parmesan. Serve.