Name: Roast pumpkin & goat's cheese fettucine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 60ml (1/4 cup) olive oil; 12 fresh sage leaves; 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces; 7.50 gm ground cumin; 1 tsp ground coriander; Salt & freshly ground black pepper; 375g fettuccine; 150g goat's cheese, crumbled; 4 green shallots, ends trimmed, finely chopped; 1 garlic clove, crushed

Roast pumpkin & goat's cheese fettucine

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Vegetarian pasta with roasted pumpkin and creamy goat cheese.

Ingredients:

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

Instructions:

Preheat oven to 200°C. Warm half of the oil in a small frying pan.
On medium heat, sizzle the sage for 30 seconds until it's nice and crispy. Remove from heat and place the sage on a paper towel-lined plate. Keep the flavorful oil for later.
In a roasting pan, toss together the pumpkin, cumin, coriander, and remaining oil. Roast in a preheated oven, turning occasionally, until golden and tender, about 15 minutes. Remove from oven and season with salt and pepper.
Cook the pasta in a generously salted pot of boiling water according to package instructions until al dente. Drain and return to the pot.
Gently mix pumpkin, goat's cheese, green shallot, garlic, and reserved oil with the pasta. Season with salt and pepper to taste.
Serve the pasta in individual bowls and garnish with fresh sage leaves.

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