Easy Pumpkin Pasta

    40 minutes

    A simple and classy pumpkin pasta that is on the plate in 40 minutes or less. Try it and see how good it is!

    20 people made this

    Serves: 4 

    • 400g fettuccine
    • 450g pumpkin (Japanese or Qld Blue), seeds removed and roughly grated
    • 1 tablespoon vegetable oil
    • 4 tablespoons tomato paste
    • 3 tablespoons sour light cream
    • 1 teaspoon chilli powder or flakes

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the fettuccine in lots of boiling salted water as per directions on pack: about 8-10 mins.
    2. In a medium-sized saucepan fry the pumpkin with the vegetable oil, stirring until the pumpkin softens and starts to break up: about 10 minutes.
    3. Add tomato paste, sour light cream, and chilli mixing well. The mixture should now be mushy, and of an even golden-orange colour.
    4. Scoop spoonfuls of the mixture onto the fettuccine and mix well to coat. Serve with parmesan cheese.

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    Reviews in English (14)


    Used different ingredients. I discovered my sour light cream was expired after I started cooking (oops!), so I 'borrowed' some of my daughters' natural baby yoghurt. It worked really well!  -  09 May 2009


    Altered ingredient amounts. I used wholemeal pasta for a healthy weeknight meal and a small quantity of jalapeno peppers for heat as I did not have chilli flakes on hand. I used yoghurt instead of sour cream, again because it was what I had on hand. I garnished with fresh avocado and chopped spring onions. I am lucky enough to own a thermomix so that made preparation a breeze.  -  18 Feb 2009


    This recipe was so simple I was a bit sceptical: but it was delicious! It doesn't take anything like 40mins to make: you can make the pumpkin sauce in the same time it takes to cook the pasta.  -  09 May 2009