Roast pumpkin pesto pasta

Cal and themis

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Jul 15 2021

Masterchef finalist Callum Hann and accredited dietitian Themis Chryssidis share the recipe for a quick and delicious pasta dish packed with healthy greens.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 1 tablespoon olive oil
  • ½ butternut pumpkin, cut into 1cm dice
  • 4 garlic cloves, thinly sliced
  • 2 spring onions, thinly sliced
  • Pinch of salt
  • 250 dried fettucine
  • 2 cups baby spinach

For the pesto:

  • ½ cup pine nuts
  • 1 bunch of basil, leaves picked
  • 1 garlic clove, peeled
  • 50g parmesan, finely grated
  • Juice of 1 lemon
  • ¼ cup olive oil
  • pinch of salt


  1. To make the pesto, heat a large frying pan over medium heat. Toast pine nuts for 1-2 minutes or until lightly golden. Transfer half to a small food processor. Add basil leaves (reserve some for garnish), garlic and lemon juice and then blitz until finely ground. Stir through olive oil and half the parmesan. Set aside.
  2. Return pan to medium heat and add one tablespoon olive oil. Cook pumpkin, stirring occasionally, for 5-6 minutes or until golden and tender. Add garlic and spring onions and cook for a further minute or until fragrant. Season with a pinch of salt.
  3. Meanwhile, bring a large saucepan of water to the boil over high heat. Cook fettucine according to packet directions. Reserve ½ cup of cooking liquid, before draining.
  4. Toss fettucine, baby spinach and pesto in the pan with the pumpkin. Add reserved cooking water if necessary, to achieve the perfect sauce consistency.
  5. Divide pasta between serving bowls. Finish with remaining pine nuts, parmesan and reserved basil leaves.

Cooking Tip: The water left in your pot after cooking pasta is full of starch, making it liquid gold! Remember to always save some before draining, to create a silky, smooth sauce that perfectly coats your favourite pasta.

Nutrition Tip: Pumpkin gets its bright orange colour from the pigment beta-carotene. This powerful antioxidant is converted to vitamin A in the body and is important for good eye health.

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Posted: Jul 15 2021


The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided. While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.

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