Creamy roast pumpkin pasta

Cooking Vegetarian Creamy roast pumpkin pasta

Roasting the pumpkin before adding it to this creamy pasta dish makes dinner taste extra special.

Lables: Low sodium Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. 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.
  2. 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.
  3. 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.

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400g pumpkin, deseeded, peeled, cut into 1cm batons
1 large red onion, peeled, halved, each half cut into 4 wedges
2 tbsp olive oil
Salt & freshly ground black pepper
400g dried fettuccine
1 x 300ml carton thickened cream
1/3 cup firmly packed chopped fresh continental parsley
1/4 cup chopped fresh chives

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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