Butternut Squash Fusilli

with Pancetta, Sage, and Pumpkin Seeds

Serves 2 (750 g)

1. In a large non-stick pan, add the contents of the sauce and ground pork pouch with 1/2 cup of water. Cook over medium heat for 3-4 min or until the sauce begins to thaw.
2. Once the sauce begins to thaw, add the contents of the fusilli pasta pouch and continue cooking for another 5-6 min, stirring often to coat.
3. Plate the Butternut Squash Fusilli pasta and garnish with the roasted pumpkin seeds and parmesan cheese. Enjoy!

Ingredients: Butternut squash, Fusilli pasta, Ground pork, Water, Pancetta (Pork, Salt, Dextrose, Spices, Sodium nitrate, Starter, Sodium nitrite), Yellow onion, White wIne (Wine, Salt, Sulphites), Unsalted butter, Garlic, Extra virgin olive oil, Pumpkin seeds, Cheese grana padano, Chicken bouillon (Glucose solids, Dextrose, Cornstarch, Salt, Chicken fat, Dehydrated chicken, Onion powder, Hydrolyzed corn protein, Yeast extract, Citric acid, Natural flavour, Chicken broth, Spices), Ginger, Italian Parsley, Sage, Kosher salt, Ground nutmeg, Paprika, Chives, Thyme, Garlic powder, Ground black pepper

Contains: Milk, Wheat, Sulphites.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)