Autumn Harvest Fettuccine

Autumn Harvest Fettuccine

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Enjoy this healthy fall recipe made with autumn’s bounty of delicious and nutritious vegetables. A colorful dish perfect for Fall festivities.

Recipe courtesy of Hunter PR


  • 1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
  • 1 leek, sliced
  • 1 red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1/4 pound green beans, cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
  • 1 teaspoon salt, divided
  • 8 ounces fettuccine pasta
  • 1/4 cup fresh chopped parsley or basil
  • 1/4 cup grated Parmesan cheese


  • 1 Preheat oven to 450º F.
  • 2 Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.
  • 3 Meanwhile, cook fettuccine as package directs.
  • 4 Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.
  • 5 Serve with grated Parmesan cheese.


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