- 1/4 cup olive oil
- 12 fresh sage leaves
- 500g chopped butternut pumpkin
- 3 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper
- 375g dried fettuccine pasta
- 150g goat’s cheese
- 4 green shallots, finely chopped
- 1 garlic clove
- Cook sage leaves in oil until crisp.
- Combine pumkin, cumin and coriander and oil and bake until soft.
- Cook pasta and when done, mix through remaining ingredients. Serves 4.