Pumpkin Sage Pasta
with Crispy Bacon & Parmesan Cheese
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.
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
brown onion
1 packet
Middle Bacon
800 g
pumpkin
1 bunch
sage
¼ cup
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½ bag
baby spinach leaves
1 block
Parmesan cheese
(Contains: Milk;)
Wholemeal Spirals
(Contains: Gluten;)
Not included in your delivery
2 tbs
olive oil
100 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
