Creamy roast pumpkin pasta
From aussie_meat_pie 15 years ago
- 30 minutes to make
- Serves 4
A yummy pasta recipe from good taste magazine
Ingredients
- 400g pumpkin, deseeded, peeled, cut into 1cm batons shopping list
- 1 large red onion, halved, each half cut into 4 wedges shopping list
- 2 tbs olive oil shopping list
- salt & freshly ground black pepper shopping list
- 400g dried fettuccine shopping list
- 1 x 300ml carton thickened cream shopping list
- 1/3 cup firmly packed chopped fresh continental parsley shopping list
- 1/4 cup chopped fresh chives shopping list
How to make it
- Preheat oven to 230°C. Line a baking tray with foil. Place pumpkin and onion on tray. Drizzle with oil and gently toss to coat. Season with salt and pepper. Cook on top shelf of oven for 20 minutes or until tender and golden brown.
- Meanwhile, cook fettuccine following packet directions or until al dente. Place cream, half the parsley and chives in a frying pan over medium heat. Bring to boil and cook for 4-5 minutes or until sauce thickens slightly.
- Drain fettuccine, add to cream mixture and toss to combine. Divide fettuccine among serving plates. Top with roast pumpkin and onion and sprinkle with remaining parsley.
- Notes & tips*****
- * Prep & cooking: 30 mins
- * Leftovers: Use fettuccine tossed in a little oil in vegetable salads.
The Rating
Reviewed by 5 people-
sounds delicous and I love Pumpkin high5 thanks
momo_55grandma
in Mountianview loved it
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This sounds awesome! So unique, I love the combo of ingredients!
juels
in Clayton loved it
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i have had these in nov its awesome ...........
thank you miss maryann ..........lol
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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