Serving 4 people, this tasty pumpkin and bacon pasta is fantastic when you have a bit of time on your hands.
WHAT YOU NEED
-500g gluten free penne pasta
-2tbsp olive oil
-1 large white onion, peeled and finely chopped
-800g pumpkin, peeled and diced (remember to remove seeds)
-200ml cream
-2tbsp parsley
-1/2 tsp nutmeg
-2tbsp garlic
-3tbsp Parmesan cheese
-200g diced bacon
HOW TO MAKE IT
1) Heat the oil in a large pan. Add the onion and bacon. Cook until onion is translucent.
2) Add the garlic, nutmeg and pumpkin. Reduce the temperature. Keep the pan on a medium low heat until the pumpkin is cooked (about 35 minutes). Remember to stir occasionally.
3) As the pumpkin cooks, it’s time to cook the pasta. Boil a separate pot of water and add your pasta. Once cooked, drain the pasta and set aside for now.
4) Once the pumpkin is cooked, add the cheese, parsley and cream then stir together.
5) Add the drained pasta to the sauce and stir through. If it is too thick, add some water (2tbsp should be enough). Cook for another minute before serving. I like to serve mine with a bit of parsley on top and a crack of black pepper.
Savy’s Kitchen 