3 tbsp olive oil
140g pancetta or bacon, cut into cubes
25g lactose free butter
500g/1lb 2oz pumpkin, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g gluten free pasta
25g freshly grated parmesan, plus extra to serve
3 tbsp lactose free cream
Chopped chives to garnish
Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins.
Cook for 5 mins, until the pancetta is crispy.
Stir in the lactose free butter, then tip in the pumpkin and sage.
Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
Meanwhile, cook the gluten free pasta according to pack instructions.
Drain and add to the pumpkin mixture. Stir in the parmesan, lactose free cream and season.
Serve in pasta bowls sprinkled with extra parmesan, garnish with chives.
Recipe adapted from: Good Food