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Fettuccine with roasted pumpkin and bacon
Fettuccine with roasted pumpkin and bacon
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a delicious pasta dish with simple pantry staples.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 56.88 gm olive oil
  • 350g fettuccine
  • 175g shortcut rindless bacon, chopped
  • 100g baby rocket
  • 100g feta, crumbled
  • crusty bread, to serve
Instructions:
  • Preheat your oven to 240°C/220°C fan-forced. Line a baking tray with parchment paper. In a bowl, mix the pumpkin with 1 tablespoon of oil. Season with salt and pepper, then toss to coat. Spread the pumpkin on the prepared tray and bake for 25-30 minutes until golden and tender.
  • Cook pasta in a saucepan of boiling, salted water according to package instructions until tender. Drain.
  • Preheat a skillet over medium-high heat. Cook bacon, stirring occasionally, for 3 to 4 minutes until it turns golden and crispy.
  • Lower the heat to low and put the pasta back in the pan. Add in the pumpkin, rocket, and remaining oil. Mix everything together well. Season with salt and pepper, then sprinkle feta on top. Serve with crusty bread.

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