Creamy Pumpkin Fusilli & Walnut Crumb
with Pear & Rocket Salad
- Tree Nuts
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
The star of this pasta night is the moreish creamy sauce, with roasted butternut pumpkin stirred through, it’ll melt in your mouth upon first bite. Topped off with a sage-infused walnut crumb, your senses will be in for a very special treat.
Ingredients
1
onion
1 packet
peeled pumpkin pieces
1 bag
parsley
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1
pear
2 clove
garlic
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
½ bottle
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
salad leaves
Not included in your delivery
1
olive oil
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the red onion into wedges. Place the peeled & chopped pumpkin and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
While the veggies are roasting, roughly chop the walnuts. Thinly slice the pear. Finely chop the garlic. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season and set aside.
Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the fusilli and return to the pan with a drizzle of olive oil to prevent sticking. Cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Toast the walnuts, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the longlife cream (see ingredients), reserved pasta water, the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine and simmer until slightly thickened, 2-3 minutes. Add the cooked fusilli and roasted veggies and gently toss to combine. Season to taste.
Roughly chop the parsley leaves. Add the pear and rocket leaves to the vinegar dressing, then toss to coat. Divide the creamy pumpkin fusilli between bowls. Sprinkle over the walnut crumb, parsley and remaining Parmesan. Serve with the pear and rocket salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy pumpkin sauce and walnut crumb, though some found it a bit rich or bland.
- Ease of prep: Reviewers praised the simple sauce and easy preparation, with one mentioning their 12-year-old could cook it.
- Suggestions: Consider adding spinach, blue cheese, or caramelised onions for extra flavour; some suggest reducing cream for a lighter dish.
- Next-day meals: Several customers mentioned the recipe made enough for leftovers or extra lunches.
- Texture: The walnut crumb adds a delightful crunch, but some found the pumpkin too soft when roasted.
