Recipe, serves 2

Ingredients;

150g The Nuffin Man’s buckwheat tagliatelle
3 x turkey sausages (can swap for meat free)
1/2 red onion, diced
1 x garlic clove, minced
4 x handfuls of spinach
1 tsp of chilli flakes (do half a tsp if not keen on spice)
1 tbsp mascarpone
Salt n peps to taste
Grated Parmesan to garnish

Method;

• Heat 1 tablespoon olive oil on medium heat in a large pan
•Add chopped squash and saute until lightly browned, about 6-7 minutes
• Add red onion and sauté for 5 mins
• Add chopped sausage and fry off until browned (I used scissors to cut into smaller pieces)
• Add garlic, red chili flakes and salt and pepper
• Bring a pot of salted water to a boil. Add tagliatelle and cook until al dente (I cooked mine for 10 minutes) • Drain pasta, reserving some of the pasta water
• Add tagliatelle to pan with rest of mixture
• Stir in creme fraiche and add reserved pasta water to loosen to the consistency you like
• Season with salt and pepper and sprinkle Parmesan on top to serve
• Finally, enjoy