Pumpkin Spinach & Goats Cheese Fettuccine

It features roasted pumpkin which is a sweet, low calorie vegetable that is incredibly rich in vital antioxidants and vitamins.

Ingredients

• 150g Pumpkin, cut into bite size cubes
• 1 tbsp. olive oil
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 2 large handfuls fresh baby spinach leaves (80g)
• 2 tbsp. goat’s cheese
• 150g fettuccine
• 2 slices short cut bacon, diced
• 1 cup water pasta water
• 1 tsp. dried oregano

Method

1. Preheat oven to 200C (400F).
2. Cut pumpkin into bite size cubes, place in bowl and mix with a drizzle of olive oil.  Place on an oven tray lined with baking paper and bake for 15 mins or until al dente (don’t overcook). Take out and set aside.
3. Boil pasta as per instructions.  (Reserve cup of water)
4. Heat a non-stick frypan add 1 tsp. olive oil and sauté onions and bacon for 10 mins until softened. Add pumpkin, spinach leaves, garlic, oregano then season with S & P.  Stir for 1 minute.
5. Add fettuccine, and bring together pouring ½ reserved water into pan and if need add the remaining.
6. Divide mixture onto plates then pull the goats cheese apart into little chunks and place on top of fettuccine.
7. Serve immediately.