Bacon Pumpkin Pasta Recipes

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CREAMY PUMPKIN PASTA WITH CRISPY BACON



Creamy pumpkin pasta with crispy bacon image

Creamy pumpkin pasta sauce flavored with honey and thyme tossed with al dente linguini, crispy bacon and grated Parmesan cheese.

Provided by Alida Ryder

Categories     Dinner     Pasta

Time 1h10m

Number Of Ingredients 15

3 cups chopped pumpkin
1 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
handful fresh thyme
½ cup milk
1 onion (finely chopped)
1 garlic cloves (finely chopped)
½-1 cup chicken/vegetable stock
1 teaspoon bacon fat (reserved from the crispy bacon)
large handful grated parmesan cheese
salt & pepper to taste
500 g pasta (cooked (I used linguini) (reserve 1 cup of cooking water))
crispy bacon bits
extra Parmesan cheese

Steps:

  • Pre-heat the oven to 200°c and line a baking tray with foil.
  • Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
  • Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
  • Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
  • In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
  • Remove from the heat and add the parmesan cheese. Season to taste.
  • Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta's cooking water to loosen the sauce if necessary.
  • Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.

Nutrition Facts : Calories 369 kcal, Carbohydrate 69 g, Protein 12 g, Fat 4 g, Cholesterol 1 mg, Sodium 403 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BACON & PUMPKIN PASTA



Bacon & pumpkin pasta image

Try something different with a bacon & pumpkin pasta

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 30m

Number Of Ingredients 8

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (we used penne)
25g freshly grated parmesan, plus extra to serve

Steps:

  • Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
  • Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
  • Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

BACON PUMPKIN AND PESTO PASTA



Bacon Pumpkin and Pesto Pasta image

In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg pumpkin, peeled and de-seeded and chopped into 2 . 5 cm pieces
olive oil flavored cooking spray
salt and pepper
400 g dry penne pasta
300 g bacon, rashers chopped
1/2 cup basil pesto
shaved parmesan cheese, to serve

Steps:

  • Pre-heat oven to 200°C.
  • Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
  • Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
  • Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
  • Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
  • Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6

PUMPKIN & BACON PASTA SAUCE



Pumpkin & Bacon Pasta Sauce image

I got the original off the internet a long time ago, but added the wine, onion, and nutmeg to make it a little more interesting.

Provided by JustJanS

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups steamed and lightly crushed pumpkin
4 slices bacon
1 small onion
50 ml white wine
1 cup chicken stock (made with cube is fine)
250 ml pouring cream
1/2 cup parmesan cheese
salt & pepper
1 pinch nutmeg
chopped parsley

Steps:

  • Fry the onion and bacon until cooked.
  • Add the white wine, stock, pumpkin, and cream and heat gently.
  • Remove from heat, and stir through Parmesan cheese.
  • Check for seasonings and add as necessary.
  • Serve over the pasta of your choice (I like Penne).
  • Serve sprinkled with parsley and offer extra Parmesan.

Nutrition Facts : Calories 330.6, Fat 27.7, SaturatedFat 15.9, Cholesterol 89, Sodium 367.1, Carbohydrate 10.3, Fiber 0.6, Sugar 2.8, Protein 9.4

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