Prep and cook time 30 minutes
60ml extra virgin olive oil
1 kg butternut pumpkin, peeled and sliced thinly
2 cloves garlic sliced thinly
1 teaspoon fresh thyme leaves
450g wide Fettuccine
40g grated parmesan cheese
2 teaspoons fresh sage leaves
Heat the butter and oil in a large non-stick frying pan; add pumpkin, cook stirring gently, until the pumpkin is just tender. Add the garlic and thyme; cook stirring until fragrant. Season to taste with salt and freshly ground black pepper.
Meanwhile cook the pasta in a large saucepan of boiling, well salted water, following pack directions, until just tender.
Reserve 2 tablespoons of the cooking water, drain pasta. Return to pan.
Add pumpkin mixture, reserved cooking water, cheese and sage to pasta;
Sprinkle with extra parmesan cheese flakes if desired.
Note: Suitable to freeze and suitable to microwave.