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Prep Time:

Cook Time:



About the Recipe


Allergens: Gluten free option, Nut free

Olive oil

Half a small pumpkin

Half a bunch of spring onion


½ cup cream

1/3 cup parsley

½ lemon

2 tablespoons butter

½ cup parmesan cheese

Equipment needed:

measuring tools


chopping board

big bowl

big pan or pot

wooden spoon

large pot



  1. Slice pumpkin into small pieces. Slice spring onion. Finely chop the parsley.

  2. Heat oil in a large pan. Once hot add the pumpkin slices and cook for 5-10 minutes until browned and soft.

  3. Add the spring onion and cook for 2 minutes

  4. Add the cream and a bit of water. Simmer for 3 minutes

  5. Cook pasta as per packet instructions

  6. Add cooked pasta to cream sauce.

  7. Add the juice and zest of the lemon, the chopped parsley, a spoonful of butter and ¼ cup grated parmesan cheese and a good crack of pepper.

  8. Enjoy!

Enjoy with garlic bread!!

Mix together a big spoonful of butter with some finely chopped garlic. Optional to add finely chopped parsley and/or cheese too.

Spread garlic butter over a slice of bread, or in the middle of dinner rolls.

Place in the oven for about 10 minutes.

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