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Sarah's sunflower special
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 1 kumara (orange sweet potato), peeled
  • 1 red capsicum
  • 1.25kg Jap pumpkin, peeled
  • 2 potatoes, peeled
  • 36.40 gm olive oil
  • 10.00 gm Indian curry powder
  • 12 garlic cloves
  • 125.00 ml sunflower seeds
  • 400g fettuccine
  • 82.50 ml coriander leaves, to serve
  • freshly grated parmesan, to serve
Instructions:
  • Heat your oven to 210°C and generously grease a large roasting pan.
  • Cut vegetables into 3cm cubes, then transfer them to a roasting pan. Drizzle with oil, sprinkle with curry powder, season with salt and pepper, and toss until well coated.
  • Place unpeeled garlic cloves in the pan and roast for 30 minutes with the vegetables until tender. Spread sunflower seeds on a baking tray and toast in the oven for 10 minutes until golden. Discard the garlic skins.
  • Cook the pasta in a large saucepan of boiling salted water according to package instructions until al dente. Drain and return to the saucepan.
  • Combine vegetables and sunflower seeds with the pasta, ensuring they are well mixed. Then, serve the flavorful pasta in bowls, garnish with fresh coriander, and sprinkle with a generous amount of Parmesan cheese.

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