Pasta with Pumpkin and Bacon
After making so many tasty various dishes in October from pumpkins, I still had a small piece left. I wanted to try something similar as the Pumpkin Risotto, but with pasta instead. The sweetness of the pumpkin balances the bacon, Parmesan, and sage, it turned out very delicious! Very simple way to add some flavor to your pasta.
More recipes of Risotto and Pumpkin Risotto
Pasta with Pumpkin and Bacon Recipe
By Published: November 13, 2017
- Yield: 4-6 Servings
After making so many tasty various dishes in October from pumpkins, I still had a small piece left. I wanted to try something similar …
Ingredients
- 500-700 g pumpkin clean, but not peeled
- 1 tsp nutmeg
- salt, pepper to taste
- olive oil
- 1 onion
- 4 cloves of garlic
- 4-6 strips bacon
- a couple twigs sage
- 150 ml whipping cream
- 1 package pasta
- parmesan grated
Instructions
- Cut the pumpkin into medium pieces, place on a baking tray and sprinkle salt, pepper, a little nutmeg, olive oil, cover with foil and bake it in the oven at 200C around 45 min.
- Peel the pumpkin and cut 1/3 in small cubes, then beat the rest of the pumpkin in a blender.
- Finely cut the bacon, onion, and garlic.
- In a frying pan with the olive oil, first fry the onion and garlic, then the chopped sage leaves and bacon, and finally in the end add the pumpkin cubes, fry for about 1-2 minutes, stirring all the time, pour in puree and whipping cream, bring to a boil and cook on low heat until lightly thickened, 1 minute. Salt and pepper to taste.
- Cook the pasta, drain the water, mix with pumpkin sauce and grated Parmesan cheese.
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