Fettuccine with Pumpkin and Sage

Prep and cook time 30 minutes

50g butter

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.