Roast pumpkin and goat’s cheese fettuccine


  • 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


  1. Cook sage leaves in oil until crisp.
  2. Combine pumkin, cumin and coriander and oil and bake until soft.
  3. Cook pasta and when done, mix through remaining ingredients. Serves 4.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.