Gluten Free Creamy Pumpkin Pasta

  • cooking time
    15 m
  • calories per serve
    1766 cal
  • serves
250 g
dried gluten free fettuccine pasta
1 tsp
olive oil
3 cloves
¾ cup
roughly chopped walnuts
butternut pumpkin, cut into 12cm-long ribbons using a vegetable peeler
375mL can CARNATION Light & Creamy Evaporated Milk
1 tbsp
2 tbsp
tbsp finely grated parmesan, plus, extra to garnish
3 cups
baby spinach


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

  2. 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.

  3. 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.