Creamy Pumpkin, Spinach & Walnut Curly Fettuccine

Method

1. In a large saucepan, melt butter over medium–high heat. Add pumpkin, onion, garlic, sage and thyme. Cook for 5–8 minutes until lightly softened.
2. Pour in vegetable stock, bring to the boil, then reduce heat to medium–low. Cover and cook for 15 minutes, or until pumpkin is very tender.
3. Meanwhile, cook Curly Fettuccine according to packet instructions. Drain and return to the pot.
4. Remove pumpkin mixture from heat and stir through crème fraîche. Use a stick blender to blend until smooth and velvety.
5. Pour sauce over the pasta, add spinach and toss gently until wilted. Season with salt and pepper.
6. Serve topped with toasted walnuts, grated parmesan and fresh sage and enjoy with family and friends.