Roast pumpkin & goats cheese fettucine

Roast pumpkin and goats cheese are a classic combination in this vegetarian pasta.

Recipe «Roast pumpkin & goats cheese fettucine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 12 fresh sage leaves, 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces, 3 tsp ground cumin, 1 tsp ground coriander , Salt & freshly ground black pepper, 375g dried fettuccine pasta, 150g goat's cheese, crumbled , 4 green shallots, ends trimmed, finely chopped, 1 garlic clove, crushed.

Ingredients:

• 60ml olive oil 
• 12 fresh sage leaves 
• 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces 
• 3 tsp ground cumin 
• 1 tsp ground coriander 
• Salt & freshly ground black pepper 
• 375g dried fettuccine pasta 
• 150g goat's cheese, crumbled 
• 4 green shallots, ends trimmed, finely chopped 
• 1 garlic clove, crushed 

Instructions

1. Preheat oven to 200°C. Heat half the oil in a small frying pan over
2. medium heat. Add the sage and cook for 30 seconds or until crisp. Remove from heat. Transfer sage to a plate lined with paper towel. Reserve oil.
3. Combine the pumpkin, cumin, coriander and remaining oil in a roasting pan. Roast in preheated oven, turning occasionally, for 15 minutes or until golden and tender. Remove from oven. Season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
5. Add the pumpkin, goat's cheese, green shallot, garlic and reserved oil to the pasta and gently toss to combine. Season with salt and pepper.
6. Divide pasta among serving bowls and sprinkle with sage leaves to serve.