BACON & PUMPKIN PASTA
Try something different with a bacon & pumpkin pasta
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
PUMPKIN PASTA SAUCE WITH CRUNCHY BACON
Pumpkin pasta sauce with cinnamon and crunchy grilled bacon! Pumpkin just cries out for butter, sage and bacon...
Provided by June d'Arville
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Chop the pumpkin into small bits. Melt the butter in a large pan over medium heat. Then add the chopped onion and garlic.
- Stir fry the onion and garlic for 3 minutes. Then add the chopped pumpkin and sage.
- Stir fry for 5 more minutes. Then add half of the cream.
- Bring the pumpkin sauce to a light boil and then simmer it for another 15 minutes until the pumpkin has fallen apart. In the meantime bring a high pan filled with salted water to a rolling boil over high heat and add the pasta.
- Cook the pasta until tender and then drain it. Season the pumpkin sauce with pepper, salt and some cinnamon.
- Add the remaining cream and stir. Grill the bacon until it starts to crisp up slightly.
- Slice the bacon up and add it to the pumpkin sauce (keep some for garnish if you like).
- Add the drained pasta to the sauce and stir well. Then transfer the pasta onto plates. Garnish with extra crunchy bacon, sage or grated parmesan cheese.
Nutrition Facts : Calories 791 kcal, ServingSize 1 serving
RIGATONI WITH PUMPKIN AND BACON
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
- Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
- Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
PUMPKIN & BACON PASTA SAUCE
I got the original off the internet a long time ago, but added the wine, onion, and nutmeg to make it a little more interesting.
Provided by JustJanS
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onion and bacon until cooked.
- Add the white wine, stock, pumpkin, and cream and heat gently.
- Remove from heat, and stir through Parmesan cheese.
- Check for seasonings and add as necessary.
- Serve over the pasta of your choice (I like Penne).
- Serve sprinkled with parsley and offer extra Parmesan.
Nutrition Facts : Calories 330.6, Fat 27.7, SaturatedFat 15.9, Cholesterol 89, Sodium 367.1, Carbohydrate 10.3, Fiber 0.6, Sugar 2.8, Protein 9.4
BACON PUMPKIN AND PESTO PASTA
In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.
Provided by Daydream
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 200°C.
- Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
- Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
- Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
- Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
- Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6
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