CREAMY PUMPKIN CARBONARA

Ingredients:

• 125g low calorie, Slendier spaghetti, well rinsed
• 250g pumpkin (boiled and puree)
• 2 wholes eggs and 150g egg white
• 30ml cream
• 30g fresh sage/ basil leaves
• 1 garlic clove
• 1 teaspoon extra virgin olive oil (7g)
• 3g olive
• salt and pepper to taste

Instructions:

1. Place the pumpkin puree, eggs, cream into a large bowl. Season with salt and pepper and whisk until combined. Set aside.
2. Bring a large pot of water to the boil. Season with salt, add spaghetti and cook according to packet instructions. Reserve ¼ cup pasta water before draining. Set aside.
3. Heat the olive oil in a fry pan over medium heat. Carefully add the sage leaves and cook for 10 seconds or until crispy. Then Remove from pan and set aside.
4. Return the fry pan to low-medium heat. add garlic clove and cook for a minute. Remove garlic clove and discard. Add drained spaghetti to the oil mixture and toss to coat, allowing the spaghetti to absorb the flavoured oil.
5. Carefully pour the creamy pumpkin sauce into spaghetti and quickly toss to combine. Add pasta water as required to create a luscious creamy sauce.
6. To serve, place the spaghetti with sauce onto a serving platter and top with crispy sage leaves, add a little bit of black pepper and olive.

Nutrition Facts:

• Calories: 547.2 Cal
• Protein: 37.7g
• Carbs: 33.4g
• Fat: 30.8g