Butternut pumpkin & prosciutto fettuccine with sage butter

Delicious Butternut pumpkin & prosciutto fettuccine with sage butter Recipe

Try this easy dinner fettuccine mixed with butternut pumpkin and prosciutto.
Butternut pumpkin & prosciutto fettuccine with sage butter
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.


  • 400g fettuccine

  • 1 1/2 tbs olive oil

  • 500g butternut pumpkin, peeled, halved, seeds removed, thinly sliced

  • 50g unsalted butter, chopped

  • Handful sage leaves

  • 10 thin slices prosciutto

  • Juice of 1 lemon

  • 100g soft goat’s cheese, crumbled

  • 1/3 cup (50g) pine nuts, toasted


  • Step 1

    Cook the pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid. Set aside.

  • Step 2

    Meanwhile, heat 2 tsp oil in a large frypan over medium heat. Add half the pumpkin, season and cook, turning, for 4 minutes or until golden and blistered. Transfer to a plate. Repeat.

  • Step 3

    Heat the butter and remaining 2 tsp oil over medium-high heat. When the butter starts to froth and brown slightly, add the sage and toss to coat, then remove the pan from heat.

  • Step 4

    Add pasta to sage butter and toss to coat. Add the pumpkin, prosciutto, lemon juice, half the goatÂ’s cheese and the reserved cooking liquid, then toss to combine. Divide pasta among bowls.

  • Step 5

    Sprinkle with nuts and remaining cheese, then serve

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