This creamy vegetarian pumpkin pasta recipe makes for an easy and satisfying weeknight meal. Ready to plate up in just 15 minutes, it’s a meat-free winner.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
375g linguine
2 tsp olive oil
1 leek, thinly sliced
1/4 tsp ground nutmeg
430g pkt Coles Creamy Pumpkin Soup*
1/3 cup (80ml) thickened cream
2 tbs chopped sage
1/4 cup (20g) finely grated parmesan
1/3 cup (35g) walnuts, toasted
Dried chilli flakes (optional), to serve
Finely grated parmesan, extra, to serve
Chopped sage, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan following packet directions. Drain well.
Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Add leek and cook, stirring, for 5 mins or until tender. Add nutmeg and cook for 30 secs or until aromatic. Add the soup and cream and bring to a simmer. Cook for 2-3 mins or until the sauce thickens.
Step 3
Add the pasta, sage and parmesan to the pumpkin mixture and toss to combine. Divide mixture among serving bowls. Sprinkle with walnuts, chilli flakes, if using, extra parmesan and extra sage to serve.
*Selected stores only. If unavailable, use Campbell’s Country Ladle Butternut Pumpkin Soup.
