November 14, 2011

Basil Fettuccine with Butternut Squash Sauce

One of my biggest weaknesses in terms of food would have to be pasta. It's one of my favourite foods - I love it with all different types of sauce and all different things added to it. The great thing about pasta is you can so easily throw together a great meal with what you have in your cupboard - it's quick and super easy. While I was ordering some tinned pumpkin at USA Foods the other day I decided to browse through their website to see what other interesting foods I could order at the same time. There's always so many different things I'd love to order from there, but this time I decided on a packet of basil flavoured fettuccine and a jar of Butternut Squash sauce. As soon as they arrived in the mail I had decided on what I was having for tea. Can you guess what it was?
1 packet basil fettuccine
1/2 jar Butternut Squash sauce
1 Spanish onion
1/2 packet fresh baby Spinach
1. Chop up onion and mushrooms and add to a hot frying pan. While that is cooking, put your spinach in a collander and wash under cold water, then dry using a clean tea towel. Once the mushrooms and onion are almost cooked, add the spinach to the pan. Once it has cooked to your liking, remove from the heat.

2. Following the instructions on the pasta packet, cook your pasta and then drain.
3. Return the pasta back to the saucepan and stir through your mushroom mix.
4. Then stir through your pasta sauce. The bottle of Butternut Squash sauce that I used was quite big, so I only needed to use half of it. If you don't think you'll need a whole jar just add a bit of the sauce at a time, until it's to your liking.
5. Serve and top with fresh parmesan cheese.


  1. What a simple and easy, yet tasty looking meal! I love how you use pumpkin in your cooking, very American and something we probably don't use enough in Australia!
    Another of your pasta recipes that I can't wait to try!

  2. Thanks! Yeah I love cooking with pumpkin - as you might have noticed ;) I just love the taste of it combined with the spices - and it's just something different to what we're used to in Australia. I have so many pumpkin based recipes I want to try lol I think that for us we don't really have the tinned pumpkin like the American's do, which tends to make cooking with it that much easier.

    I keep wishing the coffee shops would introduce the pumpkin spice latte like they have in the US though - can't wait to try it when I go there next year!


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