recipes

Gluten-free fusilli with pancetta, pumpkin and sage butter

Serves:

2021-10-16

Ingredients

  • 100g salted butter (Valio)
  • 2 shallots, diced
  • 2 cloves garlic, chopped
  • 80g diced pancetta
  • 100g pumpkin, diced
  • Salt and pepper to taste
  • 200g Gluten Free Fusilli (Schar)
  • 8 large leaves fresh sage, roughly chopped

Method

Melt the butter in a large pan and sauté the pancetta, garlic and shallot together until lightly browned. Add in the pumpkin, season well  with salt and pepper and cook for 5-7 minutes or until the pumpkin is soft. Cook the pasta  in salted boiling water, drain and add to the pumpkin mixture along with the chopped sage. Toss together well and serve immediately.

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