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Fettuccine with roasted pumpkin and bacon

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • 1/4 cup olive oil
  • 350g fettuccine
  • 175g shortcut rindless bacon, chopped
  • 100g baby rocket
  • 100g feta, crumbled
  • crusty bread, to serve


  • 1
    Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin and 1 tablespoon oil in a bowl. Season with salt and pepper. Toss to combine. Transfer to prepared tray. Bake for 25 to 30 minutes or until golden and tender.
  • 2
    Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • 3
    Heat pan over medium-high heat. Cook bacon, stirring, for 3 to 4 minutes or until golden and crisp.
  • 4
    Reduce heat to low. Return pasta to pan. Add pumpkin, rocket and remaining oil. Toss to combine. Season with salt and pepper. Top with feta. Serve with crusty bread.

Source: taste.com.au


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