Pumpkin & Bacon Pasta

Forgive me, its been a little while since I’ve managed to get a post up – but never fear, I *have* still been creating yummy dishes to share with you all.  A change of jobs has kept me crazy busy.  But this pasta was so quick, simple and YUM I couldn’t wait to share it.

Prep time – 5 mins, cook time – 20 minutes, serves 4.

IMG_1823

PUMPKIN & BACON PASTA

375g dried spaghetti (or 500g fresh)
350g Butternut Pumkpin, peeled and thinly shaved (I suggest using a good veg peeler)
1/3c Olive Oil
6 rashers bacon, streaky part only, sliced into thin battons
1 1/2c coarse breadcrumbs
2 teaspoons crushed garlic
1 tsp dried oregano
1 long red chilli, finely sliced
1/4c grated parmesan
1 tbsp baby capers, roughly chopped
1/2c spring onions, thinly sliced

  1. Cook pasta as to packet directions, and drain, reserving 1/2 cup of the cooking water. Cover and keep warm.
  2. Heat 1 tbsp oil in pan and add bacon, cooking for 4-5 minutes until golden brown and starting to crisp, remove from pan and drain on paper towel.  Then add pumpkin to pan and cook for 2-3 minutes until just tender before removing to a bowl, cover and keep warm.
  3. Add another 2 tbsp oil to pan, add breadcrumbs, garlic, oregano and chilli and cook for 4-5 minutes until crumbs are golden and crispy, season with salt and pepper to taste.  Remove to bowl, keep warm.
  4. Add pasta, reserved water, parmesan, capers, spring onions, bacon, pumpkin and half the breadcrumbs back to the pan and toss to combine and warm through
  5. Serve immediately topped with more garlic chilli crumb, and a sprinkle of parmesan.

This is a very customisable recipe – if you like lots of bacon (I mean, who doesn’t) – add more bacon, or if you like a good solid kick, more chilli.  I haven’t tried it yet, but would see sweet potato being suitable in place of pumpkin, or add some shredded chicken.

Happy eating ~LC

Published by

Lauren

Qualified vet, all around foodie, love playing with recipies, and tweaking to perfection.

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