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Curried Pumpkin Fettuccine




Source of Recipe


Western Star E-meals


List of Ingredients




1/2 butternut pumpkin (medium)
1 tablespoon olive oil
1 medium onion, diced
1 small chilli, finely chopped
2 teaspoons dried cumin
2 teaspoons turmeric
3 tablespoon fresh coriander torn
300ml thickened light cream
1/3 cup pinenuts
625gm packet fresh fettuccine (dried pasta may be used)

Garnish (optional):
Ground black pepper to taste
Fresh sage or coriander, torn into pieces.
Perfect Italiano Parmesan, shaved



Recipe



Peel pumpkin and dice into small pieces.
Boil in a saucepan until soft. (or soften in microwave)
Drain well and mash.
Heat oil in frypan and sauté onion and chilli over medium heat until well browned.
Add pinenuts, cumin, turmeric, coriander and cook for 5 minutes or until pinenuts are golden.
Remove from heat and stir through mashed pumpkin and cream.
Cook fettuccine according to packet directions, or until al dente, then drain.
Toss through the pumpkin sauce.
Garnish with fresh sage or fresh coriander, parmesan and ground black pepper