Creamy Pumpkin & Bacon Fettuccine
with Cucumber & Tomato Salad
This delicious dinner features a mouth-watering creamy sauce with pumpkin and bacon, tossed through fettuccine. Plus a crisp cucumber and tomato salad to tie this meal together!
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
butternut pumpkin
1
brown onion
2 clove
garlic
1
cucumber
1
tomato
1 bag
parsley
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
light cooking cream
(Contains: Milk;)
1 tub
chicken stock pot
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Peel the butternut pumpkin and cut into 2cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the pumpkin is roasting, finely chop the brown onion and garlic. Thinly slice the cucumber into half moons. Cut the tomato into thin wedges. Roughly chop the parsley leaves.
When the pumpkin has 10 minutes remaining, cook the fettuccine in the boiling water until ‚'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain the pasta. Return to the saucepan and drizzle with olive oil to prevent sticking.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the diced bacon and onion, stirring, until browned, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream, chicken stock pot, butter, fettuccine, roast pumpkin and reserved pasta water to the pan and stir to combine. Cook until slightly thickened, 1-2 minutes. Season to taste.
While the sauce is cooking, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season with salt and pepper. Add the cucumber, tomato and the mixed salad leaves to the dressing and toss to coat.
Divide the creamy pumpkin and bacon fettuccine between bowls. Top with grated Parmesan cheese. Garnish with the parsley. Serve with the cucumber and tomato salad.
