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Spaghetti with pumpkin, parsnip & feta
Spaghetti with pumpkin, parsnip & feta
766kcal Per person
30g Protein
76g Carbs
38g Fat
15g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- ½ onion
- 1 parsnip
- 1 tablespoon olive oil (15 ml)
- 7 ounces pumpkin (frozen) (196 g)
- 1 teaspoon thyme, dried (2 g)
- 3 ½ tablespoon cream cheese, reduced fat (53 ml)
- 4 tablespoons water (60 ml)
- 2 ounces feta cheese, crumbled (56 g)
Preparing this recipe
- Cook the spaghetti according to the package instructions.
- Finely chop the onion. Peel the parsnip and cut it into cubes.
- Heat the oil in a pan and sauté the onion until translucent in about 3 minutes. Then add the parsnip, pumpkin cubes and thyme. Sauté this for another 3 minutes. Then add the cream cheese and water. Let it simmer for about 7 minutes until the sauce thickens and the vegetables are cooked.
- Drain the spaghetti and divide it over a (deep) plate. Top with the creamy vegetables and sprinkle the feta over it. Season with pepper and salt to taste.
Tip van FitChef
1. Try using goat cheese instead of feta for a different flavor twist
2. Garnish the spaghetti with fresh parsley or fresh thyme.
