Food

PUMPKIN & BACON FUSILLI PASTA

Date: 20 Aug 2015 Author: Jacqui Categories: Food, Main Dishes, Pastas Comments

 IMG_0065(1)

Another old recipe, this pasta sauce, in its own simplicity tastes so good.  For a vegetarian option, omit the bacon.  It tastes great even without it! Serve with freshly grated Parmesan.

Ingredients

  • Olive Oil
  • 1 medium onion, diced
  • 2 rashers bacon, diced
  • 3 cloves garlic, minced
  • 45og Pumpkin, diced
  • 1/2 tsp turmeric
  • 230ml Gluten Free Vegetable Stock
  • 120ml Fresh Cream
  • Sprinkle of nutmeg
  • Salt & Pepper
  • Freshly chopped parsley
  • 300g Gluten Free Pasta

Method


Saute the onion until translucent.  Add the bacon, the diced pumpkin, the garlic and the turmeric and keep sauteing for a few more minutes.  Add the vegetable stock, season and bring to a boil, lower the heat and keep simmering until the pumpkin is tender.  Stir occasionally.

In the meantime, boil the pasta, drain and reserve some of the water.

Stir in the fresh cream, parsley and a sprinkle of nutmeg.  Cook for a further minute, adding some of the reserved water if sauce is too thick.

Mix the sauce with the drained pasta and serve immediately.

 

Translate »