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IN SEASON


CARROT PASTA WITH SAGE, PUMPKIN & PANCETTA


Top vegetables to spiralize:


Courgettes Carrots


Butternut squash Sweet potato Beetroot


This quick cook carrot pasta is comforting and fi lling whilst being carbohydrate-free.


6 large carrots 2 garlic cloves 1 French shallot 5 sage leaves 250g pancetta 1 tsp paprika 300g pumpkin purée, tinned or frozen


300ml whipping cream Pinch of ground nutmeg Salt and pepper


1 Peel and spiralize the carrots into spaghetti. Steam them for 8 mins.


2 Peel and chop the garlic, shallot and sage. Sauté the pancetta in a dry frying pan for 5-7 mins over medium– high heat until it is nice and crispy. Remove with a slotted spoon and set aside.


3 Add the sage, shallot and garlic to the pan with the paprika and stir well, making sure not to burn the garlic, for about 30 secs (if the frying pan is too hot, take it off the heat and wait a little bit). Add the pumpkin purée and let it simmer on a low heat for 2-3 mins, then add the cream and nut- meg. Adjust the seasoning. Rest in the frying pan for 5 mins.


4 Serve the carrot spaghetti with the still-warm sauce.


Spiralise Your Vegetables by Zoe Arm- bruster, published by Murdoch Books


SERVES 4


OXO JULIENNE PEELER


Best used for quick coleslaws and side salads, this Julienne peeler is the quick and compact version of a


traditional spiralizer. Although this peeler doesn’t make long curly noodles, it creates thin vegetable slices fi ne enough to enjoy raw. It is also great for making speedy garnishes, salad toppings and peeling citrus zest.


£7.99, www.steamer.co.uk


FOODLOVERMAGAZINE.COM | 17


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