Easy Pumpkin Pasta

Easy Pumpkin Pasta


18 people made this

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


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 (4)


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

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