Alive and Cooking

Pumpkin Fettuccine

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(Serves 4)
¼ pumpkin, peeled and chopped into
2 cm cubes
6 spring onions, chopped
200-300ml vegetable stock
200g fettuccine, pre-cooked as per packet instructions
Handful of green beans, chopped
Splash of extra virgin olive oil
Salt & pepper


Heat a saucepan with a splash of extra virgin olive oil.  Fry the pumpkin cubes for 2-5 minutes until starting to brown.

Add the spring onions, season with salt and pepper and cook for a further 3 minutes.

Pour in enough stock to just cover the pumpkin.  Bring to the boil, place on a lid and turn down to simmer for 15 minutes. 

Remove the lid and simmer for a further 5 minutes.

Sprinkle through the chopped beans for the final minute of cooking time.

Stir the cooked pasta through the pumpkin mix with a good splash of the pasta water.  Serve Fettuccine with a drizzle of extra virgin olive oil and season with salt and pepper to taste.

Pumpkin Fettuccine

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