HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pumpkin Fusilli & Sage Walnut Crumb
Creamy Pumpkin Fusilli & Sage-Walnut Crumb

Creamy Pumpkin Fusilli & Sage-Walnut Crumb

with Pear & Rocket Salad

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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.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 packet

peeled & chopped pumpkin

1 bunch


1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)



2 clove


1 packet


(ContainsGlutenMay be presentSoy, Egg)

½ bottle



1 sachet

vegetable stock powder

1 packet

grated Parmesan cheese


1 bag

rocket leaves

Not included in your delivery


Olive Oil

½ tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3852 kJ
Fat42.2 g
of which saturates19.8 g
Carbohydrate104.6 g
of which sugars27.3 g
Dietary Fibre0 g
Protein25.4 g
Cholesterol0 mg
Sodium805 mg
Instructionsarrow up iconarrow up icon
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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 2cm wedges. Place the peeled & chopped pumpkin and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the veggies are roasting, pick and roughly chop the sage leaves. Roughly chop the walnuts. Thinly slice the pear (unpeeled). Finely chop the garlic. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. 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 saucepan with a small drizzle of olive oil to prevent sticking. 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. Cook the sage and walnuts, stirring, 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.


Add the pear and rocket leaves to the vinegar dressing, then toss to coat. Divide the creamy pumpkin fusilli between bowls. Sprinkle over the sage-walnut crumb and remaining Parmesan. Serve with the pear and rocket salad.