Friday, October 10, 2008

Wholemeal Fettuccine with Creamy Pumpkin Sauce

Serves: 2-4


1 small butternut pumpkin
3-4 cups hot water
8 ounces (250 g) wholemeal fettuccine
1 cup thickened cream
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 teaspoons chopped chives

Microwave Method:

1. Peel, remove seeds and cut pumpkin into small cubes. Place in a large bowl with hot water. Cover and cook for 10-11 minutes on HIGH or until soft. Puree.
2. Place fettuccine in a large bowl, cover with hot water. Cook for 8-10 minutes on HIGH or until just tender. Drain and rinse.
3. Add cream, pepper, nutmeg and 1 teaspoon chopped chives to pureed pumpkin. Cook for 1-2 minutes on HIGH, stirring to heat evenly.
4. Pour pumpkin sauce over fettuccine and sprinkle with remaining chopped chives. Serve immediately.

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