Name: Creamy roast pumpkin pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 400g pumpkin, deseeded, peeled, cut into 1cm batons; 1 large red onion, peeled, halved, each half cut into 4 wedges; 36.40 gm olive oil; Salt & freshly ground black pepper; 400g fettuccine; 1 x 300ml carton thickened cream; 82.50 ml firmly packed chopped fresh continental parsley; 62.50 ml chopped fresh chives

Creamy roast pumpkin pasta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate your creamy pasta dish with roasted pumpkin for an extra special dinner.

Ingredients:

400g pumpkin, deseeded, peeled, cut into 1cm batons
1 large red onion, peeled, halved, each half cut into 4 wedges
Salt & freshly ground black pepper
400g fettuccine
1 x 300ml carton thickened cream
82.50 ml firmly packed chopped fresh continental parsley
62.50 ml chopped fresh chives

Instructions:

Preheat your oven to 230°C. Line a baking tray with foil and spread out the pumpkin and onion. Drizzle with oil, toss gently to coat, and season with salt and pepper. Roast on the top shelf for about 20 minutes until golden brown and tender.
Prepare the fettuccine according to package instructions until al dente (about 8 minutes). In a frying pan over medium heat, combine cream, half of the parsley, and chives. Bring to a boil and simmer for 4-5 minutes until the sauce slightly thickens.
After draining the fettuccine, mix it with the creamy sauce. Serve the fettuccine on plates and garnish with roasted pumpkin, onion, and additional parsley.

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