Pumpkin Sage Pasta

Bring a large pot of salted water to a boil. Add the wholemeal spirals and cook for 10 minutes or until ‘al dente’. Drain well and return the pasta to the pot off the heat.

Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat. Add the brown onion and middle bacon and cook, stirring, for 5 minutes or until the onion is soft and the bacon is slightly crispy. Remove the onion and bacon from the frying pan. Heat the remaining olive oil in the same frying pan and add the cubed pumpkin. Cook, without stirring, for 6-8 minutes or until it starts to caramelise on the bottom. Give the pan a shake to redistribute the pumpkin and then continue cooking for a further 3 minutes. Add the onion, bacon, butter, sage and walnuts (if the kids don’t like walnuts you can stir them through your meal at the end) and continue cooking until the butter begins to brown and the sage crisps up (about 1-2 minutes).

Remove the frying pan from the heat and stir the pumpkin mixture and baby spinach through the cooked pasta. The residual heat from the pasta will wilt the spinach.