Roasted Pumpkin Fettuccine

Roasted Pumpkin Sauce

  • 500g kent/jap pumpkin, skin removed
  • 1 large purple onion, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 4-5 fresh rosemary sprigs, remove leafs and keep, discard wooden stem
  • Salt and pepper, to season
  • 1 Tbsp extra virgin olive oil
  • Pasta
  • 250g fettuccine pasta, use gluten free if preferred
  • Micro greens, to serve
  • Crumbled feta cheese, vegan or regular, to serve


Roasted Pumpkin Sauce

Roughly chop pumpkin into medium sized cubes. Spread cubed pumpkin over a large oven roasting tray.

Scatter over chopped onion and whole garlic cloves.

Sprinkle rosemary leaves over pumpkin and season with salt and pepper.

Drizzle over olive oil.

Roast in the Roasting oven for 25-35 minutes or until pumpkin is completely tender and soft.

Remove from oven and cool slightly.


Bring a pot of water to the boil on the Boiling plate. Cook fettuccine according to packet instructions.

Whilst the pasta is cooking, spoon roasted vegetables into a high-speed food processor. You can also use a blender for this step.

Pulse on high speed until pumpkin turns into puree and the sauce is thick and smooth.

Once pasta is cooked, drain off water and add to a large mixing bowl.

Pour pumpkin sauce over fettuccine and gently mix through with a pair of tongs until well coated.

Add to serving bowls and top with micro greens and crumbled feta.

Serve with garlic bread if desired and enjoy!

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