Pumpkin and Bacon Pasta
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Did you know?
Pumpkin was introduced to Britain by the Romans and became a staple for hearty autumn dishes.
Method
Preheat the oven to 200°C. Toss the pumpkin cubes with 1 tbsp olive oil, a pinch of salt and pepper, then roast for about 20 minutes until tender.
While the pumpkin roasts, bring a large pot of salted water to a boil and cook the penne pasta until al dente; drain, reserving ½ cup of the cooking water.
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the bacon pieces and fry until crisp; remove and set aside, leaving the rendered fat in the pan.
Add the minced garlic and diced onion to the skillet and sauté for 3 minutes until softened. Return the roasted pumpkin and crumbled bacon to the pan and stir.
Stir in the heavy cream (or coconut cream) and grated Parmesan (or nutritional yeast). Simmer for 2 minutes, adding reserved pasta water if the sauce is too thick.
Add the cooked pasta to the sauce, tossing to coat evenly. Finish with fresh sage leaves and a grind of black pepper.
Serve immediately, optionally garnishing with extra Parmesan or nutritional yeast.
Nutrition per serving
Approximate values, not medical advice.
