Ingredients
Method
1.Cook pasta in a large saucepan of boiling salted water for 5 minutes or until tender. Drain; cover to keep warm.
2.Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic; cook and stir for 1 minute or until fragrant. Add pumpkin; cook and stir for 4-5 minutes or until golden and just tender. Add cumin; cook and stir for 30 seconds or until fragrant. Stir in soup and cream; simmer for 3 minutes or until thickened slightly. Stir in spinach until just wilted. Remove from heat. Season with salt and pepper.
3.Spoon pasta into serving bowls. Spoon sauce over pasta. Sprinkle with walnuts and parmesan. Serve.
Use tortellini or ravioli instead of agnolotti; flaked almonds instead of walnuts. Use a vegetable peeler to shave parmesen into thin strips.
Note