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Fettuccine with pumpkin, pinenuts and poppy seeds
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vegetarian pumpkin pasta with toasted pine nuts for a delicious dinner.
Ingredients:
  • 40g (1/4 cup) pine nuts
  • 500g fettuccine
  • 36.40 gm extra virgin olive oil
  • 500g butternut pumpkin, peeled, de-seeded, cubed
  • 2 garlic cloves, crushed
  • 125mls (1/2 cup) chicken style liquid stock
  • 20.00 ml poppy seeds
  • 125.00 ml finely chopped fresh parsley
Instructions:
  • Toast pine nuts in a non-stick pan over medium heat, stirring occasionally, until golden brown, about 5 minutes.
  • Boil fettuccine in a large saucepan according to packet instructions until just tender. Drain thoroughly.
  • Heat extra virgin olive oil in a frying pan over medium heat. Cook the pumpkin and garlic for 4-5 minutes, tossing frequently. Pour in the chicken or vegetable stock and bring to a boil. Simmer for 2-3 minutes until the pumpkin is tender but not mushy. Stir in the poppy seeds.
  • Portion the drained fettuccine into warm serving bowls, layer with the pumpkin, and garnish generously with pine nuts and parsley.

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