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 bag


1 packet


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



1 packet


(ContainsGlutenMay be presentSoy, Egg)

½ bottle



1 sachet

vegetable stock powder

2 clove


1 packet

grated Parmesan cheese


1 bag

spinach & rocket mix

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)3857 kJ
Fat42.2 g
of which saturates19.6 g
Carbohydrate103.8 g
of which sugars26 g
Protein25.5 g
Sodium759 mg
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
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 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, pick and roughly chop the sage leaves. 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. 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 spinach & rocket mix 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.