Ingredients (4 servings):
375g dried fettuccine pasta
1-tablespoon olive oil
20g butter
3 garlic cloves, crushed
1/2 cup roughly chopped walnuts
500g-butternut pumpkin, cut into 12cm-long ribbons (with a peeler)
300ml cream
2 tablespoons finely grated Parmesan
60g baby spinach
Preparation:
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Meanwhile, heat oil and butter 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 2 minutes or until pumpkin is tender.
Add cream and parmesan.
Cook for 1 to 2 minutes or until heated through.
Add spinach and pasta to pumpkin mixture.
Season with salt and pepper. Toss to combine. Serve.