Vegan squash rigatoni with smokey lardons

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

 Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season 

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves