Creamy Pesto Fettuccine with Pumpkin and Spinach

Creamy Pesto Fettuccine with Pumpkin and Spinach

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 21, 2016.
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A quick and easy pasta dish full of veggies.

Ingredients

CREAMY PESTO FETTUCCINE WITH PUMPKIN AND SPINACH

  • 300g pumpkin, peeled and diced 1cm
  • 350g dried fettuccine pasta
  • 1 brown onion
  • 2 cloves garlic
  • 1 courgette
  • 1 tablespoon olive oil
  • 1 punnet cherry tomatoes
  • 100g basil pesto
  • 1/2 cup sour cream
  • 1/2 cup vegetable or chicken stock
  • 1/2 bag baby spinach leaves
  • 1 teaspoon salt

TO SERVE

  • 1/2 cup finely grated colby cheese
  • 35g pumpkin seeds (optional, adults)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Toss pumpkin with a drizzle of olive oil on prepared tray, season with salt and pepper and roast for about 12 minutes or until pumpkin is tender.
  3. Cook pasta in pot of boiling water for 10–12 minutes or until al dente (just tender).
  4. While pasta is cooking, prepare the rest of the meal. Finely chop onion; mince garlic; grate courgette. Heat olive oil in a large fry-pan on medium heat. Cook onion for about 3 minutes until softened. Increase heat to medium to high, add courgette, garlic and cherry tomatoes and cook for about 3 minutes until softened.
  5. Drain pasta well and return to pot with a drizzle of olive oil to prevent sticking. Add pesto, sour cream, stock, tomato onion mixture, roasted pumpkin, spinach and salt; gently toss to combine. Season to taste with freshly ground black pepper.
  6. Divide creamy pesto fettuccine between bowls and garnish with cheese and pumpkin seeds, if desired.

Nutritional Information

Energy 2320 kj
554 kcal
Protein 20.2g
Carbohydrate 62.4g
Fat 24.1g