Canyon Ranch Blog

Pumpkin Pappardelle

Nutrition Information (per serving)

6 g
45 mg
34 g
9 g
2 g
31 mg

1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra virgin olive oil
½ cup diced calabaza or butternut squash
1 cup vegetable stock
¾ cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground black pepper
6 oz package fettuccine pasta
4 tsp chopped macadamia nuts
2 tsp pomegranate concentrate

  1. Cook pasta according to package directions.
  2. In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until shallots are translucent. Add calabaza and sauté until tender.
  3. Deglaze pan with vegetable stock. Add pumpkin, cinnamon, salt and pepper and cook until heated through.
  4. Stir pasta into pumpkin mixture.
  5. Evenly divide the pumpkin and pasta mixture in four large bowls. Top each serving with 1 teaspoon chopped macadamia nuts. Drizzle ½ tablespoon pomegranate concentrate over each serving.
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