Gorgeously garlicky roasted pumpkin and button mushrooms are tossed through fresh pasta for this autumnal dish. We have a sage plant in the garden so topped ours with crispy sage leaves – these are totally optional.
Roast pumpkin & mushroom Fettuccine
- 1/2 Samll Pumpkin diced into 2cm chunks
- 1 250g Punnet of button mushrooms halved/quartered depending on size
- 1 Bulb of garlic cloves separated and peeled
- 1 tbsp Garlic olive oil oruse some finely chopped garlic and olive oil
- 1 Packet fresh Fettuccine pasta or any long thin pasta
- 12 Sage leaves
- Shaved parmesan
- Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Put the pumpkin, mushrooms and garlic cloves in a baking dish that just fits them in one layer, drizzle with garlic olive oil and toss to coat. Season with salt & pepper and roast 20-25 mins until pumpkin is caramelised on the edges.
- During the last 10 mins of roasting time, bring a large pot of salted water to the boil and cook the pasta according to packet instructions – approx. 4-6 minutes.
- While the pasta is cooking lightly fry the sage leaves in garlic olive oil and pop on a paper towel to drain.
- Once the pasta is cooked, drain, reserving a tiny (1 tablespoon -ish) amount of cooking liquid. Toss the pumpkin, garlic cloves and mushrooms through the pasta and divide into serving bowls. Top with a sprinkle of shaved parmesan and a couple of crispy sage leaves and lots of black pepper.
If you don’t have garlic olive oil mix a teaspoon of crushed garlic into 2 tablespoons of olive oil and set aside for 10 mins to infuse. Then use that to drizzle over the pumpkin & mushrooms; or just use olive oil for a slightly less garlicky dish. Omit the mushrooms if you don't like them. Sautéed silverbeet is really good with the roast pumpkin instead of mushrooms. You can crumble through some goat’s cheese or feta when serving, or quickly pan seared diced lamb works really well in this dish if you have carnivores who need their daily meat servings!