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Step 1

  • Sunflower oil 20.0 ml
  • Garlic (crushed) 20.0 g
  • Baby spinach 300.0 g
  • Water (boiling) 400.0 ml
  • Fettuccine pasta (prepared as per packaging instructions and drained) 500.0 g

Step 2

Step 3

  • Parmesan cheese 50.0 g
  1. Step 1

    • Heat oil in a large saucepan. Add garlic, sauté and add baby spinach. Continue cooking until the spinach has wilted. Toss through the cooked pasta.
  2. Step 2

    • In a pot, combine water, butternut and Knorr Professional Chicken Stock Granules and cook until the butternut is soft. Pureé the butternut until smooth and add prepared white sauce, mix well. Add butternut sauce to the pasta and toss to combine.
  3. Step 3

    • Serve pasta garnished with parmesan cheese.
  4. Chef's Tip:

    • Can substitute pumpkin with butternut. Substitute the Knorr Professional Chicken Stock Granules with Knorr Professional Vegetable Stock Granules.