Roasted Garlic Pumpkin & Rosemary with Herb Breadcrumb

Roasted Garlic Pumpkin & Rosemary with Herb Breadcrumb

Cooking time: 30 minutes, serves 4

  • 500g Vetta High Fibre Fettuccine
  • 1 bunch fresh rosemary
  • 1kg fresh butternut pumpkin
  • 2 cups of bread crumbs
  • 6 cloves garlic
  • 30g butter
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • Parmesan for serving
  • Salt and cracked pepper
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Meanwhile dice butternut pumpkin into small cubes and lay on a baking tray with cloves of garlic and fresh rosemary. Drizzle olive oil over making sure it is spread evenly. Season with salt. 
  3. Place into oven and roast at 180°C for 15-20min until soft.
  4. Melt the butter in a pan on medium heat, adding breadcrumbs, oregano and cracked pepper. Stir through making sure there is no clumps.
  5. Place pumpkin, garlic, breadcrumbs, parmesan and a drizzle of olive oil in with the cooked pasta. Stir well until evenly spread.
  6. Serve with extra parmesan (optional).