“Try something different with a bacon & pumpkin pasta”
- 3 tbsp olive oil
- 140 g pancetta, or bacon cut into cubes
- 1 small onion, thinly sliced
- 25 g butter
- 500 g pumpkin or butternut squash, peeled, deseeded and diced
- 20 g fresh sage, finely shredded
- 400 g pasta
- 25 g parmesan, freshly grated, plus extra to serve
Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Notes : Making it vegetarian or greener – Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the parmesan.
Source : Good Food : September 2005
Servings/Yield : 4 servings
Rating : 4 out of 5
Difficulty : Easy
Cuisine : Asian : South East Asian : Thai
Preparation Times : Prep: 10 Minutes Cook: 20 Minutes
Nutritional notes : Per Serving: 634 kcalories, protein 23g, carbohydrate 81g, fat 27 g, saturated fat 6g, fibre 5g, salt 2 g
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