Creamy Pumpkin & Bacon Fettuccine

While the pumpkin is roasting, finely chop the brown onion and garlic. Thinly slice the cucumber into half moons. Cut the tomato into thin wedges. Roughly chop the parsley leaves.

When the pumpkin has 10 minutes remaining, cook the fettuccine in the boiling water until ‚'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain the pasta. Return to the saucepan and drizzle with olive oil to prevent sticking.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the diced bacon and onion, stirring, until browned, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream, chicken stock pot, butter, fettuccine, roast pumpkin and reserved pasta water to the pan and stir to combine. Cook until slightly thickened, 1-2 minutes. Season to taste.

While the sauce is cooking, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season with salt and pepper. Add the cucumber, tomato and the mixed salad leaves to the dressing and toss to coat.