Creamy Bacon & Pumpkin Fettuccine
with Pear Salad & Parmesan
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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
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
mixed salad leaves
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop brown onion and garlic. • Thinly slice pear.
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 boiling water until 'al dente', 9 minutes. • When the pasta is done, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta 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 mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp!
Little cooks: Lend a hand by combining the balsamic vinegar and olive oil!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking up bacon with a spoon, until browned, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, garlic & herb seasoning, vegetable stock pot, grated Parmesan cheese, baby spinach leaves, roasted pumpkin and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, stirring to combine. Season to taste, then remove from heat.
TIP: Add a 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!
