This is a print preview of "Roasted Pumpkin and Bacon Pasta Bake" recipe.

Roasted Pumpkin and Bacon Pasta Bake Recipe
by Renu Guru

Roasted Pumpkin and Bacon Pasta Bake

This's an easy pasta recipe which can be done with ingredients found easily in any kitchen pantry.

Rating: 5/5
Avg. 5/5 1 vote
  New Zealand New zealand
  Servings: 1

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 Kg pumpkin, deseeded, peeled and chopped in to 2cm cubes
  • ¹/₂ cup chicken stock
  • 3 cups cooked pasta (shells / spirals)
  • 2 eggs, lightly beaten
  • 1 cup breadcrumbs
  • Salt and pepper
  • 2 rashers rindless bacon, chopped
  • 2 Tbsp grated Parmesan cheese
  • 30 g butter, melted
  • 2 Tsp thyme leaves, plus extra, to serve

Directions

  1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 1.5L baking dish.
  2. Heat oil in a medium frying pan over high heat. Sauté onion and garlic for 2-3 minutes, until tender.
  3. Add pumpkin, sauté for 4-5 minutes until lightly golden. Add stock and bring to a boil. Reduce heat to low and simmer for 4-5 minutes until pumpkin is almost tender.
  4. Transfer pumpkin mixture in to a large bowl and roughly mash. Add pasta, eggs and half a cup of breadcrumbs. Season to taste. Mix carefully and spoon into the baking dish.
  5. In a small bowl combine remaining breadcrumbs, bacon, Parmesan, butter and thyme. Sprinkle over the pumpkin mixture.
  6. Bake for 20-25 minutes, until golden. Garnish with extra thyme before serving.
  7. Tip: To store cut pumpkin, wrap it tightly in cling wrap and keep it in the fridge.