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Photo of Fettuccine with roasted pumpkin and fennel by WW

Fettuccine with roasted pumpkin and fennel

Total Time
35 min
15 min
20 min
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.


Butternut pumpkin

1000 g, (1kg) peeled, deseeded, cut into 2cm pieces


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


90 g, (3 cups)

WW Nibblies, Sour Cream and Chives

2 packet(s), (2x18g packets) crushed


  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. Sprinkle with crushed crackers to serve.


SERVING SUGGESTION: Radicchio and pear salad, drizzled with balsamic vinegar.