Pumpkin, Bacon & Pine Nut Pasta
A delicious & unusual pasta dish that can be served as a main or an entree.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Course entree, lunch, Main Course
Servings 3
Calories 1888 kcal
- 750 grams pumpkin 1 kilo = just over 2 pounds
- 5 tbsp oil for frying bacon & garlic
- 3/4 cup pine nuts
- 5 cloves garlic
- 300 grams bacon
- 400 grams vermicelli you can use any shape of pasta you like
- spray oil for baking pumpkin
- parmesan cheese, sliced optional-for garnish
Preheat the oven to 180 degrees (320F).
Chop the bacon, garlic & pumpkin into small pieces.
Line a baking tray with baking paper, spread the pumpkin pieces over it then coat them with spray oil. Bake for approx. 25 mins or until cooked through but not falling apart.
While the pumpkin is baking, dry-roast the pine nuts over a low-to-medium heat in a small dry frying pan. Keep an eye on them, tossing frequently to ensure they brown but don't burn. Set aside once done.
Next, heat the oil in a large frying pan over medium heat. Gently fry the garlic for 3-4 minutes, then added the chopped bacon.
Cook the bacon gently for a few minutes, stirring frequently, until cooked through and lightly browned.
While the bacon is cooking, bring a large pot of water to the boil for the pasta. Cook the pasta as per instructions on the packet.
Mix all ingredients together in a large bowl before serving.
Calories: 1888kcalCarbohydrates: 133gProtein: 12gFat: 147gSaturated Fat: 43gPolyunsaturated Fat: 29gMonounsaturated Fat: 66gTrans Fat: 0.1gCholesterol: 95mgSodium: 397mgPotassium: 1112mgFiber: 5gSugar: 8gVitamin A: 21293IUVitamin C: 24mgCalcium: 91mgIron: 5mg
Keyword bacon, nuts, Pasta, pine nuts, Pumpkin