Thursday, February 14, 2008

Creamy Pasta with Roast Vegetables

Ingredients - serves 4 - 8 points per serve

  • 125 grams Weight Watchers bacon, chopped
  • 2 garlic cloves, crushed
  • 1 red onion, cut into thin wedges
  • 700 grams butternut pumpkin, cut into 1.5cm cubes
  • 1 red capsicum, cut into 2cm cubes
  • 1 yellow capsicum, cut into 2cm cubes
  • 250 grams cherry tomatoes, halved
  • cooking spray
  • 400 grams fettucine
  • 3 teaspoons cornflour
  • 1 cup carnation light evaporated milk
  • 1/2 cup salt-reduced chicken stock
  • 1/4 cup flat-leaf parsley, chopped


  • Preheat oven to 220ÂșC. Line a large roasting pan with baking paper. Place bacon, garlic, onion, pumpkin, capsicum and tomatoes into roasting pan. Spray with oil. Toss gently to coat. Roast for 30 minutes or until vegetables are tender.

  • Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper. Drain pasta. Set aside.

  • Return saucepan to stove top over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Reduce heat to low. Add pasta, bacon, vegetables and parsley. Toss until well combined and heated through. Season with pepper. Serve