Roasting the pumpkin before adding it to this creamy pasta dish makes dinner taste extra special.
- Preheat oven to 230°C. Line a baking tray with foil. Place pumpkin and onion on tray. Drizzle with oil and gently toss to coat. Season with salt and pepper. Cook on top shelf of oven for 20 minutes or until tender and golden brown.
- Meanwhile, cook fettuccine following packet directions or until al dente (Approx 8 min.) Place cream, half the parsley and chives in a frying pan over medium heat. Bring to boil and cook for 4-5 minutes or until sauce thickens slightly.
- Drain fettuccine, add to cream mixture and toss to combine. Divide fettuccine among serving plates. Top with roast pumpkin and onion and sprinkle with remaining parsley.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set