Creamy Double Bacon & Roasted Fennel Fettuccine
with Pumpkin, Red Pesto & Ricotta
Calories
:
887 kcalProtein
:
38.1g proteinPreparation Time
:
30 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Wheat
- Gluten
- Milk
- Almond
- Soy
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Walnut
Elevate your pasta night with this sophisticated blend of sweet roasted fennel, golden pumpkin and crispy bacon. Tossed through a silky red pesto sauce and finished with a dollop crumble of ricotta, it’s a bowl of pure, creamy comfort.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Bacon
1
Fennel
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Peeled & Chopped Pumpkin
1 packet
Red Pesto
(Contains: Almond, Milk May be present: Cashew, Eggs, Macadamia, Walnut.)
1 packet
Rocket Leaves
1
Ricotta
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
•Large Non-Stick Pan
•Stor kastrull
•Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Boil the kettle.
- Thinly slice fennel (see ingredients) into wedges. Cut bacon into 1cm pieces.
- Place peeled & chopped pumpkin and fennel on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook fettuccine over high heat, stirring occasionally, until ‘al dente’ 11 minutes.
- Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan. Drizzle with olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
3
- Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook bacon until golden, 5-6 minutes.
- Reduce heat to medium, then stir in light cooking cream and simmer until slightly thickened, 1-2 minutes.
- Remove pan from heat, then add cooked fettuccine, roasted veggies, red pesto and the reserved pasta water.
- Toss to combine and season to taste with salt and pepper.
4
- Divide creamy bacon and roasted fennel fettuccine between bowls.
- Top with rocket leaves and dollop over ricotta.
- Drizzle with balsamic vinegar and olive oil to serve. Enjoy!
