Pumpkin and Parmesan Pasta Recipe

1      Reviews by:    Vicky Summerfield   Pumpkin and Parmesan Pasta Recipe where the sweet flavor of pumpkin is nicely balanced by the Parmesan in the creamy pasta sauce, while fried garlic bread crumbs provide a welcome crunch in this delicious pumpkin and pasta recipe. Food Category:    Pasta and Dumplings Cuisine Origin:    Pasta    Servings:8 Nutrition facts:326 calories19.6 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   25 Minutes Total Time:   45 Minutes

INGREDIENTS

• 1 3/4 lb. fresh pumpkin flesh, cut into small cubes
• 11 oz. dried tagliatelle
• 5 tbsp butter
• 1 onion, sliced
• 4 oz. smoked bacon, diced
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups fresh white breadcrumbs
• 2/3 cup single cream
• 2/3 cup freshly grated Parmesan cheese
• freshly grated nutmeg
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• salt and ground black pepper
• sprigs of flat leaf parsley, to garnish

DIRECTIONS

• Bring two pans of lightly salted water to the boil. Place the pumpkin cubes in one pan and the pasta in the other. Cook for 10 to 12 minutes.
• Meanwhile, heat one-third of the butter in a separate large pan. Fry the onion and bacon for 5 minutes.
• Melt the remaining butter with the oil in a frying pan. Add the garlic and breadcrumbs. Fry gently until the crumbs are golden brown and crisp. Drain on kitchen paper and keep warm.
• Drain the pumpkin and add it to the onion and bacon mixture, with the cream. Heat until the cream is just below boiling point.
• Drain the pasta, add to the pan and heat through. Stir in the Parmesan, nutmeg, parsley, chives and seasoning. Serve sprinkled with the garlic breadcrumbs and garnished with parsley.
• Cook's Tip: Look for tubs of diced bacon bits in the supermarket chiller. They're a real time-saver. If you find cubed pumpkin too, you're on to a winner.

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