Butternut Squash and Pine Nut Fettuccine

Butternut Squash and Pine Nut Fettuccine
Total Time

30 min.

Serving & Size

8 oz / 250 mL

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A sprinkling of toasted pine nuts adds just the right touch of rich, roasted flavour to this pasta dish made with Campbell's® Butternut Squash Soup and cream.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Garlic, chopped 15 g 1/2 oz
Butter 60 g 2 oz
Campbell's® Butternut Squash Soup* (1 tub)
1.8 kg
4 lbs

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

35% Cream 250 mL 8 oz
Salt and Pepper
Fettuccine, cooked 2.5 kg 6 lbs
Pine Nuts, toasted 100 g 3 1/2 oz
Chives, chopped 100 g 3 1/2 oz
Parmesan, grated 100 g 3 1/2 oz
1. Sauté garlic in butter for 30 seconds.
2. Add soup (1 tub) and heat to boiling*** (min. 180ºF/80ºC) in sauté pan and stir in cream. Season to taste.
3. Reheat fettuccine in boiling water for 30 seconds. 4. Toss fettuccine in sauce to coat well.
5. Transfer to heated serving plate and top with toasted pine nuts, chives and parmesan.

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