Roast pumpkin and goat’s cheese fettuccine

Ingredients

• 1/4 cup olive oil
• 12 fresh sage leaves
• 500g chopped butternut pumpkin
• 3 tsp ground cumin
• 1 tsp ground coriander
• salt and pepper
• 375g dried fettuccine pasta
• 150g goat’s cheese
• 4 green shallots, finely chopped
• 1 garlic clove

Directions

1. Cook sage leaves in oil until crisp.
2. Combine pumkin, cumin and coriander and oil and bake until soft.
3. Cook pasta and when done, mix through remaining ingredients. Serves 4.