Advertisement

Ingredients

Method

  • STEP 1

    Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

  • STEP 2

    Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

  • STEP 3

    Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

RECIPE TIPS
MAKING IT VEGETARIAN OR GREENER

Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the parmesan.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.31 ratings
Advertisement
Advertisement
Advertisement