Anything with pumpkin in it is a winner for me! This was delicious. Adapted from a recipe in the Super Food Ideas magazine, as I didn’t have spaghetti. I also added a little cream to get that gorgeous silky, creamy consistency! It seemed to take me a lot longer, but I do things slowly. A lot of ‘put aside’ instructions, so messy to make and a lot of washing up! Still – it was beautiful!
Pumpkin & Bacon Pappardelle with Garlic Crumbs
Prep 5 mins
Cook 25 mins
350g butternut pumpkin, peeled
1/3 c extra virgin olive oil
3 middle bacon rashers, trimmed, thinly sliced
1 1/2 c coarse fresh breadcrumbs
2 garlic cloves, crushed
1tsp dried organo
3/4 c finely grated parmesan
1 tb capers
1/2 c chopped fresh flat-leaf parsley leaves
1/2 c cream
- Cook pasta following packet directions. Drain, reserving 1/3 c cooking water. Return pasta to pan. Cover to keep warm.
- Meanwhile, using a vegetable peeler, peel the pumpkin into thin ribbons. Heat 1 tb oil in a large non-stick frying pan over medium heat. Add bacon. Cook for 5 minutes or until golden. Drain on paper towel. Add pumpkin to pan. Cook for 2 minutes or until just tender. Transfer to a bowl. Cover to keep warm.
- Reduce heat to medium-low. Add 2 tb of remaining oil to the pan. Add the breadcrumbs. Cook, stirring occasionally, for 1 – 2 minutes. Add garlic and oregano. Cook, stirring occasionally, for a further 3 – 4 minutes or until golden and crispy. Season with salt and pepper. Set aside.
- Add pasta, reserved cooking water, parmesan, capers, parsley, bacon, pumpkin & remaining oil to pan. Season with salt and pepper. Gently toss to combine. Add cream and toss to combine. Heat over low heat for 2 – 3 minutes or until heated through. Divide among serving bowls. Sprinkle with garlic crumbs.