Pepitas Fettuccine with Spinach and Cranberries

Pepitas Fettuccine with Spinach and Cranberries
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 646.3
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 796.0 mg
  • Total Carbs: 126.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 22.4 g

View full nutritional breakdown of Pepitas Fettuccine with Spinach and Cranberries calories by ingredient
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Recipe amended from Vegan Yum Yum Recipe amended from Vegan Yum Yum
Number of Servings: 2


    Fettuccini, 1/2 the box
    1/3 Cup Raw, Unsalted Pepitas
    1 Tablespoon Oil
    1/4 tsp Red Pepper Flakes
    2 Large Handfuls Spinach, fresh, torn
    1 ΒΌ Tablespoon Tamari
    1 Tablespoon Maple Syrup
    2-3 Fresh Thyme Sprigs, optional
    1/4 Cup Dried Cranberries


1. Begin by bringing a pot of salted water to boil.
2. While the water is heating, run the pepitas around in your food processor until pretty finely chopped.
3. Heat the oil in a large skillet over medium heat and add spinach making sure to coat it all.
4. Add the red pepper flakes, tamari and maple syrup, (and the thyme if you are using it). Toss in the cranberries and mix everything up really well.
5. Turn heat to low.
6. Drain pasta, toss in pepitas and coat pasta well, then and add it to your skillet.
7. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup.

Serve immediately.

Makes 2 very large portions.

Number of Servings: 2

Recipe submitted by SparkPeople user EJORDANE.

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