This delicious dinner features a decadent cream sauce with roast pumpkin and bacon, tossed through al dente fettuccine. The pear salad offers a touch of sweetness and acidity to balance out the richness and tie everything together.
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1 bag
Peeled & Chopped Pumpkin
1
brown onion
2 clove
garlic
1
pear
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
1 sachet
Nan's special seasoning
olive oil
1 drizzle
balsamic vinegar
• Preheat oven to 220°C/200°C fan-forced. Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil. Sprinkle over Nan's special seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop brown onion and garlic. • Thinly slice pear. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• When the pumpkin has 10 minutes remaining, cook fettuccine in the saucepan of boiling water until 'al dente', 9 minutes. • When the pasta is done, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan. • Drizzle pasta with olive oil to prevent sticking. Set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. • Season, then top with pear and 1/2 the baby spinach leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp!
Little cooks: Lend a hand by combining the vinegar and oil!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until browned, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, garlic & herb seasoning, grated Parmesan cheese, roasted pumpkin, reserved pasta water and remaining spinach leaves. Cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, stirring to combine. Season with pepper, then remove from heat.
TIP: Add another splash of water to loosen the pasta, if needed!
• Toss the salad. • Divide creamy bacon and pumpkin fettuccine between bowls. • Serve with pear salad. Enjoy!
Little cooks: Take the lead and help toss the salad!