Fettuccine with roasted pumpkin and fennel
Pumpkin, butternut, raw
1000 g, (1kg) peeled, deseeded, cut into 2cm pieces
1 small, cut into thin wedges
1 tbs, finely shredded
125 g, finely chopped
400 g, fettuccine
Extra light sour cream
½ cup(s), (125ml)
90 g, (3 cups)
WW Nibblies, Sour Cream and Chives
2 packet(s), (2x18g packets) crushed
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Place pumpkin and fennel on prepared tray. Drizzle with oil and sprinkle with sage and fennel seeds. Toss to combine. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until tender.
- Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon, stirring, for 5 minutes or until crisp.
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan.
- Meanwhile, combine sour cream, mustard and juice in a small bowl. Add to pasta with pumpkin mixture, bacon and reserved pasta water. Toss to combine. Season to taste with salt and pepper. Add rocket and gently toss. Sprinkle with crushed crackers to serve.