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“A different spin on creamy pasta. Found it on the back of a packet of pasta. Yum! Sometimes i add a few baby spinach leaves before serving, to add a bit more colour.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettucine according to the directions, drain.
  2. While the pasta is cooking, sautee onion and garlic with butter in a pan until the onion is soft.
  3. Add 1 1/2 cups of vegetable stock and the diced pumpkin. Cook this until tender.
  4. Season with nutmeg and pepper, then stir in the cream.
  5. Blend this mixture in a food processor until smooth. Return to the pan and stir through the pasta.
  6. Serve!

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