Creamy Roast Pumpkin Pasta


400g pumpkin, deseeded, peeled, cut into 1cm batons 1 large red onion, peeled, halved, each half cut into 4 wedges 2 tbs olive oil Salt & freshly ground black pepper 400g dried fettuccine 1 x 300ml carton thickened cream 1/3 cup firmly packed chopped fresh continental parsley 1/4 cup chopped fresh chives


Preheat oven to 230°C. Line a baking tray with foil. Place pumpkin and onion on the tray. Drizzle with oil and gently toss to coat. Season with salt and pepper. Cook on the top shelf of the oven for 20 minutes or until tender and golden brown.

Meanwhile, cook fettuccine following packet directions or until al dente (approx 8 min.) Place cream, half the parsley and chives in a frying pan over medium heat. Bring to boil and cook for 4-5 minutes or until sauce thickens slightly.

Drain fettuccine, add to cream mixture and toss to combine. Divide fettuccine among serving plates. Top with roast pumpkin and onion and sprinkle with remaining parsley.

Influence of oak adds the complexity of cashew nuts to the natural peach, butter and melon characters. Beautifully balanced with silky, mouth filling flavours.