HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right icon(Vegetarian) Butternut Pumpkin & Thyme Fettucine
(Vegetarian) Butternut Pumpkin & Thyme Fettucine

(Vegetarian) Butternut Pumpkin & Thyme Fettucine

with Goat Fetta & Slivered Almonds

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This pasta proves that fettucine needn’t be drenched in heavy sauce to be absolutely delicious. Just a little reserved pasta water is enough to bring together this sumptuous line up of pumpkin, thyme, creamy goat fetta and crunchy almonds.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin

1 clove


1 bunch


1 unit


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

⅖ packet


(ContainsGlutenMay be present Soy, Egg)

1 tub

marinated goat cheese


1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2730 kJ
Fat23.3 g
of which saturates8.6 g
Carbohydrate81.9 g
of which sugars10 g
Dietary Fibre0 g
Protein24 g
Cholesterol0 mg
Sodium526 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of lightly salted water on to boil. Chop the peeled pumpkin into 1 cm chunks. TIP: Chop the pumpkin small to ensure it cooks in the allocated time. Peel and crush the garlic. Pick the thyme leaves. TIP: Hold the thyme stalk in one hand and run your fingers down it to easily remove the leaves. Zest the lemon until you have a pinch of zest. Juice the lemon.


Place a large frying pan over a medium-high heat and add the slivered almonds. Toast, stirring, for 3-4 minutes, or until golden. TIP: Stirring the almonds occasionally prevents them sticking to the pan. Remove from the pan and set aside.


While the almonds are toasting, add the fettuccine (use suggested amount to ensure the finished dish is balanced in flavour) to the saucepan of boiling water and cook for 10-12 minutes, or until 'al dente'. Reserve 1/2 a cup of pasta water, drain the pasta, retun to the pan and drizzle with olive oil to prevent sticking.


While the pasta is cooking, return the frying pan to a medium-high heat. Add a good drizzle of olive oil and the peeled pumpkin. Cook for 4 minutes, without stirring, until the bottom is lightly caramelised. Then cook, stirring, for a further 4 minutes, or until soft. Season with a pinch of salt and pepper. Add the thyme leaves, garlic and lemon zest and cook for 1 minute, or until fragrant.


Add the fettuccine to the pan with the pumpkin along with a drizzle of the oil from the marinated goat fetta tub, 1/2 the marinated goat fetta, the baby spinach leaves and lemon juice (1 tbs for 2 people / 2 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste preference. Season with a pinch of salt and pepper and toss to coat. Add the reserved pasta water (1 tbs for 2 people / 2 tbs for 4 people) to loosen. TIP: Add a dash more cooking water to loosen the pasta if you like.


Divide the butternut pumpkin & thyme fettuccine between bowls and sprinkle with the remaining goat fetta. Top with the slivered almonds.