with whole wheat penne

3 Servings


If you are looking for a delicious, admittedly seasonal, alternative to the classic tomato sauce for your pasta dishes, I can only recommend this pumpkin walnut pesto. Super quick to make, and tastes really unique! -Natascha
per serving:
801 Kcal
34.6 g Fat| 105.9 g Carbs | 27.9 g Protein
Category Main Dish
Portions 3
Calories 801 kcal

You need

  • 350 g Whole Wheat Penne
  • 400 g Butternut Squash
  • 6 TBSP Cream Cheese Spread
  • 90 g Walnuts
  • 45 g Parmesan
  • 1 Onion
  • Orangejuice
  • Garlic
  • Scallions
  • Spices: Salt Pepper, Oregano

Here’s how to do it

  • First peel the pumpkin, cut into pieces and boil in a pot until soft. Let cool, put in a blender and process until smooth.
  • In the meantime, cook the pasta according to packaging instructions.
  • Place the walnuts in a freezer bag and crush with a rolling pin.
  • In a small pot, sauté the onion, then add the pumpkin puree and bring to boil. Next, stir in the cream cheese and add the chopped walnuts.
  • Now add a small sip of orange juice and the garlic.
  • Finally, season with salt, pepper and oregano, serve with the pasta and garnish with the scallions and some freshly grated Parmesan.

Powered by WordPress.com.

Up ↑

%d bloggers like this: