Gluten Free Creamy Pumpkin Pasta

cooking time

15 ^m
calories per serve

1766 ^cal
serves

4

Ingredients

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

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.