This rustic pasta dish is great for autumnal evenings and roasting the pumpkin before adding it to the cream broth gives it an extra-special twist.
Bake pumpkin and onion drizzled with oil and thyme in preheated oven at gas 8, 230°C, fan 210°C for about 20 minutes or until soft and golden brown. At the same time cook the fettuccine according to packet instructions or until al dente.
Place the cream, stock, half the parsley and chives in a frying pan over medium heat. Bring to the boil and cook for 4–5 minutes or until sauce thickens slightly.
Drain fettuccine, add to cream mixture and toss to combine. Top the pasta with roast pumpkin, onion and sprinkle with remaining parsley before serving.
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