Butternut Fettucine
From hey_everyday 14 years ago
- 30 minutes to make
- Serves 4
This dish is one I wrote a few years back and is still one of my favourites, combining the sweetness of the butternut pumpkin & nutmeg with the tartness of capers. The different textures of soft pumpkin & crunchy snow peas keep the mouth watering!
Ingredients
- 300g cubed butternut pumpkin (1cm2) shopping list
- 3 cloves garlic, crushed shopping list
- 2 Tbsp olive oil shopping list
- 100g snow peas shopping list
- 1 handfull Flat-Leaved parsley, chopped shopping list
- 1 cup dry white wine shopping list
- 1 Tbsp capers shopping list
- 2 rashers bacon shopping list
- 1 medium onion, diced shopping list
- 1 small Green Chilli shopping list
- 2 lugs Chilli oil shopping list
- 1 vegetable stock Cube shopping list
- 1/2 tspn nutmeg, ground shopping list
- 500g dried Fettucine shopping list
- Grated Parmesan & black pepper shopping list
How to make it
- 1) Heat olive oil in a medium saucepan, cook onion & chilli on a low heat until onion is transparent.
- 2) Add wine, stock, pumpkin, nutmeg & garlic. Cover & simmer on a medium heat.
- 3) Add bacon & capers, reduce heat & cover.
- 4) Start pasta
- 5) Uncover the sauce for 5-10 minutes. Add snow peas, parsley, chilli oil. Keep on a low heat until pasta is ready.
- 6) Compile & serve with parmesan & pepper.
People Who Like This Dish 4
- beerman Murray Bridge, AU
- jo_jo_ba Oshawa, CA
- choclytcandy Dallas, Dallas
- hey_everyday Perth, AU
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