Pumpkin Fettuccine

Prep: 10 mins

Cooking: 30 mins

Serves: 4

Ingredients

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

Directions

1. Heat a saucepan with a splash of extra virgin olive oil.  Fry the pumpkin cubes for 2-5 minutes until starting to brown.
2. Add the spring onions, season with salt and pepper and cook for a further 3 minutes.
3. 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.
4. Remove the lid and simmer for a further 5 minutes. Sprinkle through the chopped beans for the final minute of cooking time.
5. 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.