Red lentil pasta with squash and sage turkey

Ingredients

For 1 serving

• Red lentil pasta70 g
• Pumpkin200 g
• Ground turkey100 g
• Fresh sage3 g
• Onion20 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

In season: September – December

Method

1. Peel the squash, remove the seeds and cut it into small dice, about 1 cm, so it cooks quickly; peel the onion and chop it finely.
2. Heat the olive oil in a frying pan over medium heat and soften the onion with the fresh sage for 3 minutes, until the onion is translucent.
3. Add the turkey mince and brown it for 5 minutes over medium-high heat, breaking it up with a wooden spoon, until no longer pink.
4. Add the squash, a pinch of salt and a small ladle of water, cover and cook over medium-low heat for 12 minutes, until the squash is soft and starts to break down into a cream.
5. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the red lentil pasta; cook for the time on the packet, usually 6–8 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed; finish with black pepper.