Pumpkin Fettuccine
Ingredients
(Serves 4)
¼ pumpkin, peeled and chopped into
2 cm cubes
6 spring onions, chopped
200-300ml vegetable stock
200g fettuccine, pre-cooked as per packet instructions
Handful of green beans, chopped
Splash of extra virgin olive oil
Salt & pepper
Method
Heat a saucepan with a splash of extra virgin olive oil. Fry the pumpkin cubes for 2-5 minutes until starting to brown.
Add the spring onions, season with salt and pepper and cook for a further 3 minutes.
Pour in enough stock to just cover the pumpkin. Bring to the boil, place on a lid and turn down to simmer for 15 minutes.
Remove the lid and simmer for a further 5 minutes.
Sprinkle through the chopped beans for the final minute of cooking time.
Stir the cooked pasta through the pumpkin mix with a good splash of the pasta water. Serve Fettuccine with a drizzle of extra virgin olive oil and season with salt and pepper to taste. |  |
