1 Servings
Prep Time:10 min Total Time:35 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia LightFeeling experimental?
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Method
1
Preheat oven to 200 °C (180 °C fan) peel and cube the butternut squash, spread on a baking tray and drizzle over 1 tbsp of the oil, season well. Roast until tender and lightly golden, around 25 minutes.
2
Finely dice the shallot and mince the garlic clove.
3
Heat the remaining oil in an frying pan. Fry the pancetta until golden and crispy.
4
Add garlic and shallots and fry until translucent, about another 5 minutes.
5
Put a large saucepan of water on to boil. Once the water is simmering cook the pasta as per packet instructions. Meanwhile spiralize the courgette (if you do not have a spiralizer then peal into ribbons and chop finely lengthwise) for the last minute of the pasta cooking time add the courgette to quickly cook.
6
Drain the pasta reserving 100 ml of the pasta water. Add the Philadelphia Light, pasta water, lemon juice and zest to the shallots and pancetta stir well and bring up to a simmer.
7
Finely shred the sage leaves and add to the pan. Add the pasta to the sauce and use tongs to coat the pasta evenly. Serve immediately.
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