Fettuccine with roasted pumpkin and fennel
11
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Fennel has a subtle anise flavour which balances the sweetness of the pumpkin in this pasta dish. Crispy bacon and sour cream in the sauce adds more texture to this fancy mid-week meal.
Ingredients
Butternut pumpkin
1000 g, (1kg) peeled, deseeded, cut into 2cm pieces
Fennel
1 small, cut into thin wedges
Olive oil
2 tsp
Fresh sage
1 tbs, finely shredded
Fennel seeds
2 tsp
Shortcut bacon
125 g, finely chopped
Dry pasta
400 g, fettuccine
Extra light sour cream
½ cup(s), (125ml)
Dijon mustard
1 tbs
Lemon juice
1 tbs
Rocket
90 g, (3 cups)
Instructions
1
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.
2
Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon, stirring, for 5 minutes or until crisp.
3
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.
4
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.
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