Vegetarian Fettuccine with Garlic and Parsley Crumb
- 500g fettuccine
- oil, plus 2 Tbsp oil extra
- 1 butternut or butterkin pumpkin, skinned, seedless and diced
- 2 cloves garlic crushed
- 100g unsalted roasted peanuts
- 1/2 cup milk
- 2 slices bread
- 1/2 cup parsley, finely chopped
- 200g feta
How to Cook Perfect Pasta
Heat the oil in a large pan and toss the pumpkin for 2-3 minutes. Add 1 garlic and cook for a further 2 minutes. Add 1/4 cup water, reduce the heat, cover and allow to steam for 10 minutes or until the pumpkin is soft and tender.
Chop peanuts roughly on a board or place in a food processor and pulse to a coarse crumb.
Cook pasta according to the packet instructions, remember to add salt to the water. Once cooked, keep 1/2 cup of the pasta water and drain the rest.
Add pasta water and milk to the pumpkin, and blend in a food processor or with a hand blender to make a smooth sauce. Taste and season with salt and freshly ground pepper. Remove from heat and cover until ready to use.
Rinse and dry the food processor. Rip bread into chunks, place in your food processor or stick blender and pulse into breadcrumbs.
In another frying pan add remaining 2 Tbsp oil and 1 clove garlic. Sprinkle in the breadcrumbs and toss in the hot garlic oil until golden and crunchy. Add another dash of oil if required. Sprinkle in the parsley and a pinch of salt.
Toss the drained pasta in the pumpkin sauce. Add the chopped peanuts, crumble the feta on top and serve garnished with garlic and parsley crumb.
Smart tip: You can use old bread in this recipe. To make peeling the pumpkin easier, run a knife under hot water before cutting through pumpkin. You can also microwave the pumpkin 1 minute at a time to soften it slightly before peeling with a sharp knife.
By Jax Hamilton