ROAST PUMP­KIN & BRUS­SELS SPROUT FETTUCCINE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 1466kj

✦ 600g but­ter­nut pump­kin, peeled, chopped

✦ olive oil spray

✦ 400g med­ley toma­toes, pierced

✦ 125g brus­sels sprouts, quar­tered

✦ 1 red onion, thinly sliced

✦ 1 red cap­sicum, sliced

✦ 3 gar­lic cloves, crushed

✦ 375g fettuccine

✦ 100g low-fat fresh ricotta, crum­bled

✦ 2 tbsp pine nuts, toasted

✦ ¼ cup basil leaves

1 Pre­heat oven to 180°C. 2 Place pump­kin in a large roast­ing pan. Spray with olive oil and sea­son to taste. Bake 20 mins.

3 Add toma­toes, brus­sels sprouts, onion, cap­sicum and gar­lic to roast­ing pan. Spray with oil and toss to com­bine. Bake a fur­ther 12-15 mins un­til pump­kin and sprouts are golden and ten­der.

4 Mean­while, cook pasta in a large saucepan of boil­ing wa­ter, fol­low­ing packet in­struc­tions, un­til ten­der. Drain well. Re­turn to pan.

5 Toss vegetable mix­ture through hot pasta with ricotta and pine nuts. Sea­son with cracked black pep­per. Serve topped with basil.

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