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Creamy Pumpkin Pasta with Crispy Breadcrumbs

Serves: 2

Nutritional Information (per serve)

  • Energy 1625kJ
  • Protein 17.9g
  • Fat 20.4g
  • Sat Fat 9.7g
  • CHO 29.5g
  • Sugars 18.75g
  • Fibre 13.7g
  • Sodium 397.3mg

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  • 1 packet of Slendier Organic Fettuccine
  • 1 small fresh butternut pumpkin chopped into cubes (skin off)
  • ¼ cup light cream
  • ¼ cup parmesan cheese grated
  • 1 cup fresh spinach leaves
  • ½ tsp nutmeg
  • 1 slice wholemeal bread crumbled
  • Olive Oil Spray
  • Pepper


  1. Prepare the Slendier Fettuccine as per the instruction on the pack
  2. Place pumpkin on baking tray, spray with olive oil spray and sprinkle with nutmeg
  3. Roast in a 180 degree Celsius oven for 30-40 mins until flesh is soft
  4. Once cooled place the pumpkin pieces in a food processor with the cream and parmesan. Blend until all ingredients are mixed but not completely smooth. The consistency should be thick and creamy.
  5. Place the Slendier Fettuccine, fresh spinach and pumpkin sauce in a deep saucepan on a low heat and stir until warm and combined.
  6. In the mean time place crumbled bread on an oven proof dish and spray with olive oil. Bake until golden brown and crunchy.
  7. Divide Mixture into 2 bowls. Finish with pepper and breadcrumbs.