Vegetable Fettuccini with Pesto

   Winter calls for comfort food and this yummy vegetable recipe will be a winner with everyone.

    Utilize whatever vegetables you have in the garden or fridge to put this tasty pasta dish together. 

    For the carnivores of the family, chicken or bacon could be added. 

    Serve with garlic focaccia or alike for a wonderful meal to share.



250 grms Fettuccini

400 grms Pumpkin – cut into bite sized pieces, removing the skin (if desired).

1 medium Zucchini – sliced on the diagonal into ½ cm widths

1 medium Eggplant – sliced into 1cm widths and then into bite sized pieces

1 cup of Cherry – Tomatoes cut into halves

1 large Red Onion – peel and cut into wedges

60g Baby Spinach – wash and drain

2 cups of Mushrooms – slice into ½cm widths

2 x Garlic Cloves – smashed and diced.

½ cup of fresh pesto or use your favourite jar.

1 cup of Parmesan Cheese

4-6 tbsp of Pine Nuts

3 tbsp of Butter

4 tbsp of Olive Oil

Salt & Pepper to taste

Fresh basil to garnish



1. Preheat your oven to 180°C. 

2. Prepare vegetables by tossing the chopped pumpkin in 2 tbsp of Olive Oil, place on a lined baking tray & cook in the oven for 20 min or until tender and starting to caramelize. Spray the sliced Zucchini & Eggplant with oil & cook in a frypan or on a grill until tender. Saute the sliced mushrooms in the garlic and butter and set aside.

3. On a low heat, gently toast the pine nuts in a dry frying pan until they are lightly brown.

4. Cook the fettuccine in a large saucepan of salted boiling water until al dente. Drain and briefly set aside.

5. In the same saucepan, add 2 tbsp of olive oil and saute the red onion along with the remaining garlic until soft. Add the other cooked vegetables, the baby spinach and combine along with the pesto.

6. Turn the heat down and fold through the fettuccine and then carefully combine the cherry tomatoes. Put the lid on your saucepan and allow to heat through for 5-10min.

7. Using tongs, serve the pasta into bowls or onto a platter and garnish with pine nuts & fresh basil.