Pumpkins are not just for making halloween lanterns! Use to make a tasty pumpkin sauce with added pancetta chunks, parmesan cheese and sage and stir into tagliatelle pasta. An easy lunch or dinner for two
- 2 tbps extra virgin olive oil
- 10 sage leaves
- 1 onion, peeled and chopped
- 75g (2½oz) pancetta chunks
- 200g (7oz) grated pumpkin flesh
- Salt and freshly ground black pepper
- 150g (5oz) dried tagliatelle
- 30g (1oz) freshly grated Parmesan
Heat the oil in a large frying pan, add the sage leaves and fry for 30 seconds, then remove and reserve on kitchen paper. Add the onion, and cook over a low heat for 5 mins until softened but not browned.
Add the pancetta and cook for 5 mins until it’s golden brown.
Stir in the pumpkin and add 400ml (14fl oz) water. Cover and simmer for 30 mins until the mixture is reduced to a thick sauce.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 10 mins until tender.
Drain the tagliatelle, add to the pumpkin sauce, and season well. Add the Parmesan and 4 crumbled sage leaves. Serve in 2 bowls and garnish with the remaining sage leaves.
Top tip for making Tagliatelle with pumpkin
Grate the pumpkin (or squash) with the coarse side of the grater.