Rigatoni, Butternut Squash, Pancetta & Thyme 

Loaded with sustaining carbohydrate and protein  - an excellent supper the night before a sports event or match! 

Why is it good for you?

 

This pasta dish is packed with nutrients to supercharge energy levels. It's

 

  • low GI, the sugars in pasta are released very gradually into the bloodstream to provide sustained energy and to keep you feeling fuller for longer,

  • packed with vitamin C, iron, fibre and heart-healthy omega 3 fats

  • cheap and cheerful comfort food for the whole family, whether you're training or not!

 

Although she's got her eyes firmly on the prize (that's qualifying for the Rio Olympics 2016 by May), #GoFaster Ambassador and GB polevaulter Lucy Bryan still finds time to cook and vlog for us. And Lucy loves to eat this dish for supper the night before training.

 

Here she is cooking up a treat ...

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Ingredients

Serves 4

 

  • 1 butternut squash, peeled, deseeded and diced into cubes

  • 400g rigatoni

  • 1 tbsp olive oil

  • 1 clove garlic, sliced very finely

  • 8 slices pancetta

  • 1 tsp fresh thyme (the leaves of about 3 sprigs)

  • 2 tbsp half-fat crème fraîche

  • salt and black pepper

  • grated parmesan to taste

 

Method

  • Bring a large pan of salted water to the boil. Add the butternut squash and cook until very tender. Drain and set aside.

  • Bring another large pan of salted water to the boil and cook the rigatoni according to pack instructions until al dente.

  • Meanwhile, heat the olive oil in a frying pan and very gently sauté the garlic for a few minutes until soft. Remove the garlic and add to the butternut squash.

  • Add the pancetta to the frying pan and cook until crisp. Remove with a slotted spoon and rest on some kitchen paper to soak up any excess fat.

  • Keep the heat very gentle and add the butternut squash and garlic to the frying pan, then the thyme, the crème fraîche and a little freshly ground black pepper. Mash it all up with a fork until you have a creamy mash.

  • When the rigatoni is cooked, drain it, reserving a good ladleful of the cooking water and then add the pasta and the cooking water to the butternut squash sauce. Stir it all together and then serve on warmed pasta dishes with 2 slices of pancetta laid on top of each serving, a few more sprinklings of fresh thyme and some grated parmesan.

 

 

 

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