HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPumpkin Sage Pasta
Pumpkin Sage Pasta

Pumpkin Sage Pasta

with Crispy Bacon & Parmesan Cheese

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This wholegrain pasta is a symphony of subtle flavours and textures; you’re going to love it. Sweet, caramelised pumpkin creates a creaminess all by itself, while browned butter provides a nutty base for the crispy sage and toasted walnuts. All that’s left to do is to finish with some fresh Parmesan cheese.

Allergens:MilkTree NutsGluten

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.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people


brown onion

1 packet

middle bacon

800 g


1 bunch


¼ cup


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ bag

baby spinach leaves

1 block

Parmesan cheese


wholemeal spirals


Not included in your delivery

2 tbs

olive oil

100 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3860 kJ
Fat44.9 g
of which saturates17.6 g
Carbohydrate90.7 g
of which sugars9.8 g
Dietary Fibre0 g
Protein32.7 g
Cholesterol0 mg
Sodium840 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pot
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely slice the brown onion. Remove the middle bacon rind and slice the bacon into strips. Cut the pumpkin into 2 cm cubes, tear the sage leaves, wash the baby spinach and finely grate the Parmesan cheese.


Bring a large pot of salted water to a boil. Add the wholemeal spirals and cook for 10 minutes or until ‘al dente’. Drain well and return the pasta to the pot off the heat.


Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat. Add the brown onion and middle bacon and cook, stirring, for 5 minutes or until the onion is soft and the bacon is slightly crispy. Remove the onion and bacon from the frying pan. Heat the remaining olive oil in the same frying pan and add the cubed 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, bacon, 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 the frying pan from the heat and stir the pumpkin mixture and baby spinach through the cooked pasta. The residual heat from the pasta will wilt the spinach.


To serve, divide the pasta between bowls. Top with the finely grated Parmesan cheese and toss to coat well. Season to taste with salt and pepper.