Bacon, Pumpkin & Sage Pasta
This humble wholegrain pasta is a symphony of subtle flavours and textures; you’re going to love it. Sweet, caramelised pumpkin creates a rich creaminess all by itself, while browned butter creates a nutty base for toasted walnuts and salty bacon. Fragrant sage rounds out the gentle hum of flavours. All that’s left to do then is stir through some baby spinach for freshness and of course some fresh Parmesan and olive oil to dress your fusilli. Heavenly!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
brown onion
1 packet
bacon
1 portion
pumpkin
1 bunch
sage
¼ cup
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½ bag
baby spinach leaves
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
100 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, thinly slice the brown onion. Remove the rind from the bacon and slice the bacon into strips. Peel the pumpkin and cut it into 1 cm cubes. Tear the sage leaves and finely grate the Parmesan cheese. Lastly, wash the baby spinach.
Bring a large saucepan of salted water to a boil. Add the fusilli pasta and cook for 10 minutes or until ‘al dente’. Drain well and return to the saucepan off the heat.
Meanwhile, heat half of the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and bacon and cook, stirring, for 5 minutes or until the onion is soft and the bacon is golden. Remove the onion and bacon from the frying pan. Heat the remaining oil in the same frying pan and add the pumpkin. Cook, without stirring, for 6-8 minutes or until it starts to caramelise on the bottom. Give the pan a shake to redistribute the pumpkin and then continue cooking for a further 3 minutes. Add the onion, butter, sage and walnuts (if the kids don’t like walnuts you can stir them through your meal at the end) and continue cooking until the butter begins to brown and the sage crisps up (about 1-2 minutes). Remove from the heat and stir through the pasta and baby spinach.
Add the freshly grated Parmesan cheese and toss to coat well. Season to taste with salt and pepper.
