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Butternut Squash and Pine Nut Fettuccine

Butternut Squash and Pine Nut Fettuccine
Total Time

min.

Serving & Size

8 oz / 250 mL

Add To Pantry

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
Instructions
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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