Per serving (252g)
Calories 323, Fat 6.3g, Saturates 1.2g, Sugars 5.4g, Salt 1.6g
Melt the butter with the oil in a large, lidded pan and add the pumpkin and onion, with a pinch of salt. Cook for a few minutes, until beginning to soften.
Add the garlic, ginger, chilli and rosemary and cook, stirring, for a further 3 minutes, until fragrant.
Add the remaining ingredients, except the chard, to the pan and stir well to combine. Bring to a gentle simmer and cover with a lid. Cook for 10 minutes, stirring occasionally.
After the 10 minutes, remove the lid and stir well. Check the pasta to see if it is cooked. If not, keep simmering, stirring often, until it is tender, adding a splash more water if necessary.
Once the pasta has cooked, turn off the heat and stir in the chard. The sauce should still be a little soupy, but will thicken up as it sits. Replace the lid and leave to stand for a further 10 minutes.
Stir well before serving piled into shallow bowls, and top generously with cracked black pepper.
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