Creamy Pumpkin Pasta | Slimming World Friendly Recipe

Creamy and delicious this healthy slimming friendly pumpkin pasta will be a new weeknight favourite for the whole family. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.

This recipe is a weeknight dream come true! With a creamy texture and the delicious flavours of pumpkin and cheese, this is the ultimate healthy comfort food. It’s savoury, hearty, wholesome, and easy to adjust to your own personal taste. My family absolutely loved this Pumpkin Pasta recipe and I know that you will, too!

Why you’ll love this recipe….

• Delicious
• So creamy
• Filling
• Perfect for the whole family
• Full of flavour
• Easy to make
• Low in Syns

Batch Cook – Storage Information

• Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
• Reheat: Reheat in the microwave or on the hob.
• Freezer: Allow to cool before placing in a suitable containers. Keep for up to 6 months. Thaw before reheating. 

Print Pin

Creamy Pumpkin Pasta

Slimming World Syns: 1 Syn Per Serving [Plus 1/2 Healthy Extra Portion]*

Weight Watchers Points: Coming Soon

Calories: 450 Per Serving

Course Lunch, Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Equipment

• Blender

Ingredients

• 1 Onion [Finely Chopped]
• 2 Garlic Cloves [Crushed]
• 425g Tinned Pumpkin [Or swap for fresh pumpkin, 2cm cubed, boiled]
• 100ml Whole Milk
• 2 tbsp Tomato Purée
• 25g Mascarpone Reduced Fat/Light
• 300g Dried Pasta [Tagliatelle works best]
• 60g Grated parmesan
• Salt

Instructions

• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water.
• Meanwhile add the onion to a pan over a high heat along with 100ml boiling water. Allow to cook until softened.
• Add the garlic and cook for a further 1 minute. Place to one side and allow to cool.
• Place the pumpkin into a blender along with 50ml milk and the onion. Blitz until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all of the milk). 
• Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved pasta water to loosen. Season and scatter with extra parmesan before serving.

Notes

*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.