Pumpkin Pasta
Pumpkin Sauce served over fettucinewith basil and Parmesan
Serves 2 to 4
Ingredients
- 1 tbs light olive oil
- 1 diced medium onion
- 250 gm kent pumpkin diced into 2cm squares
- 1 clove of garlic crushed
- 1/4 cup of chicken stock
- 300 mls of cooking cream
- 100gm parmesan cheese shredded
- S & P
- 1/2 tsp fresh grated nutmeg
- 1 rasher of bacon finely diced and browned
- finely shredded basil and extra parmesan to top
Method
- Cook pasta for recommended time on packaging.
- Meanwhile, heat oil over medium heat - fry onion and garlic until transparent. Add pumkin and a 1/4 cup of chicken stock along with S & P and simmer covered for approx 20 minutes, until pumpkin is soft. Add cream and nutmeg, stir, making sure that pumkin is crushed, add in parmesan and stir. At this point you may need the remaining stock but mixture should not be overly runny. Keep warm.
- Brown bacon in small frypan.
- Serve sauce ontop of pasta topped with bacon and basil and parmesan.
Notes & Tips
You can add some red chilli after the cream and nutmeg for a hotter sauce.
