Roast Pumpkin & Goats Cheese Fettucine

By Amanda Kelly

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Roast pumpkin and goats cheese are a classic combination in this vegetarian pasta.

All you have to do is throw all your ingredients of Roast Pumpkin & Goats Cheese Fettucine

  1. 60ml (1/4 cup) olive oil
  2. 12 fresh sage leaves
  3. 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces
  4. 3 teaspoons ground cumin
  5. 1 teaspoon ground coriander
  6. Salt & freshly ground black pepper
  7. 375g fettuccine
  8. 150g goats cheese, crumbled
  9. 4 green shallots, ends trimmed, finely chopped
  10. 1 garlic clove, crushed

The instruction how to make Roast Pumpkin & Goats Cheese Fettucine

  1. Preheat oven to 200u00b0C. Heat half the oil in a small frying pan over
  2. medium heat. Add the sage and cook for 30 seconds or until crisp. Remove from heat. Transfer sage to a plate lined with paper towel. Reserve oil.
  3. Combine the pumpkin, cumin, coriander and remaining oil in a roasting pan. Roast in preheated oven, turning occasionally, for 15 minutes or until golden and tender. Remove from oven. Season with salt and pepper.
  4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
  5. Add the pumpkin, goats cheese, green shallot, garlic and reserved oil to the pasta and gently toss to combine. Season with salt and pepper.
  6. Divide pasta among serving bowls and sprinkle with sage leaves to serve.

Nutritions of Roast Pumpkin & Goats Cheese Fettucine

fatContent: 624.507 calories
saturatedFatContent: 24 grams fat
sugarContent: 77 grams carbohydrates
cholesterolContent: 20 grams protein

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