Ingredients for Bacon Pumpkin And Pesto Pasta
- 500g Kent or Jap pumpkin
- Olive oil cooking spray, lightly
- Salt and pepper, to taste
- 300g dry penne pasta
- 150g free-range bacon, diced
- 100g basil pesto
- Parmesan cheese, grated, to taste
- Non-stick baking paper
- 1/2 cup reserved pasta water
- Fresh salad, to serve
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How to Make Bacon Pumpkin And Pesto Pasta
- Preheat oven to 200°C (400°F).
- Line a baking tray with non-stick baking paper. Chop 500g Kent or Jap pumpkin into 2cm cubes and arrange in a single layer on the prepared tray.
- Lightly spray with olive oil and season generously with salt and pepper.
- Roast pumpkin for 25-30 minutes, or until tender.
- While pumpkin roasts, bring a large pot of salted water to a boil. Add 300g pasta (your preferred shape) and cook according to package directions until al dente.
- Drain pasta, reserving about ½ cup of pasta water.
- Meanwhile, cook 150g diced free-range bacon in a shallow non-stick pan over medium-high heat for 5-7 minutes, or until crispy, stirring frequently.
- Add 100g pesto (or to taste) to the drained pasta and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the roasted pumpkin and cooked bacon to the pasta. Toss gently to combine.
- Divide pasta among bowls, sprinkle with grated parmesan cheese (amount to taste), and serve immediately with a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
58g
Carbs
29g
