Roasted Pumpkin Fettuccine
Author: Wholesome Patisserie
Recipe type: Dinner, vegan option
Prep time:
Cook time:
Total time:
Serves: Serves: 4-6
- Roasted Pumpkin Sauce
- 500g kent/jap pumpkin, skin removed
- 1 large purple onion, peeled and roughly chopped
- 4 cloves garlic, peeled
- 4-5 fresh rosemary sprigs, remove leafs and keep, discard wooden stem
- Salt and pepper, to season
- 1 Tbsp extra virgin olive oil, I use Rich Glen Premium Extra Virgin Olive Oil
- Pasta
- 250g fettuccine pasta, use gluten free if preferred
- Micro greens, to serve
- Crumbled feta cheese, vegan or regular, to serve
- Roasted Pumpkin Sauce
- Pre-heat oven to 200ºC (400ºF).
- Roughly chop pumpkin into medium sized cubes. Spread cubed pumpkin over a large oven roasting tray.
- Scatter over chopped onion and whole garlic cloves.
- Sprinkle rosemary leaves over pumpkin and season with salt and pepper.
- Drizzle over olive oil.
- Roast in oven for 25-35 minutes or until pumpkin is completely tender and soft.
- Remove from oven and cool slightly.
- Pasta
- Cook fettuccine according to packet instructions.
- Whilst the pasta is cooking, spoon roasted vegetables into a high-speed food processor. You can also use a blender for this step.
- Pulse on high speed until pumpkin turns into puree and the sauce is thick and smooth.
- Once pasta is cooked, drain off water and add to a large mixing bowl.
- Pour pumpkin sauce over fettuccine and gently mix through with a pair of tongs until well coated.
- Add to serving bowls and top with micro greens and crumbled feta.
- Serve with garlic bread if desired and enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/roasted-pumpkin-fettuccine/
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