One-pan creamy squash pasta

1. 1

   Put the vegetable stock cube in a large measuring jug and top with 600ml/20fl oz just boiled water.

2. 2

   Heat the oil in a large saucepan and fry the pancetta over a medium heat for 4-5 minutes, or until golden and crisp.

3. 3

   Stir in the garlic and fry for a few minutes until lightly golden.

4. 4

   Stir in the butternut squash, coriander and chilli flakes. Fry for a few minutes, until the squash is coated in the spices.

5. 5

   Add the pasta and 500ml/18fl oz vegetable stock to the saucepan. Bring the stock to the boil, stir a few times, then cover with the lid. Reduce the heat to medium-low and cook for around 10 minutes (or according to packet instructions). Stir a couple of times, adding the rest of the stock if needed. The pasta should absorb most of the stock but there should still be a touch of stock in the base of the pan.

6. 6

   Stir in the Parmesan until there is a light creamy sauce. Serve immediately finished with an extra sprinkling of Parmesan and some black pepper.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.