Ingredients

  • 1 red onion - finely chopped
  • 3 cloves of garlic
  • 100g chargrilled red peppers antipasto
  • 50g vacon lardons
  • 200g Sainsbury's mezzi rigatoni
  • 1 lemon
  • 100g Oatley crème fraiche
  • 80g peas
  • 80g butternut squash - chopped into cubes
  • 2 sage leaves
  • 10ml olive oil

Method

  1. 1

    Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

  2. 2

     Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

  3. 3

    Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

  4. 4

    Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season 

  5. 5

    Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Nutritional Details

Each serving provides
  • Energy 2608kj 623kcal 31%
  • Fat 19.0g 27%
  • Saturates 5.7g 29%
  • Sugars 12.0g 13%
  • Salt 0.48g 8%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

87.0g carbohydrate 9.4g fibre 21.0g protein

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