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Fettuccini with roasted kumara

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, C, E
    MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1kg kumara (orange sweet potato), peeled, cut into 2cm pieces

    3. olive oil cooking spray

    4. 500g dried fettuccini

    5. 250g feta, crumbled

    6. 1/2 cup grated parmesan cheese

    7. 2 tablespoons lemon thyme leaves

    8. 3/4 cup walnuts, roughly chopped

    9. extra parmesan, shaved, to garnish

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 200°C. Line a baking tray with baking paper. Place kumara onto baking tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until tender and golden.

    2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking water.

    3. Return pasta and reserved water to saucepan. Add kumara, cheeses, thyme and walnuts to pasta. Season. Toss over low heat until heated through. Arrange in bowls. Top with parmesan and serve.

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