with whole wheat penne
3 Servings
Pumpkin-Walnut-Pesto
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
801 Kcal
34.6 g Fat| 105.9 g Carbs | 27.9 g Protein
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.
