Pumpkin Bacon And Sundried Tomato Pasta Bake Recipes

CREAMY PUMPKIN PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
• Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
• Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

PUMPKIN, BACON AND SUNDRIED TOMATO PASTA BAKE

Steps:

• Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
• Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
• Cook pasta until almost cooked, about 9 minutes in boiling water.
• Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
• Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
• Bake for 10 minutes at 200 degrees.
• Remove from the oven and let stand 5-10 minutes before serving.

CREAMY SUN-DRIED TOMATO PASTA SAUCE WITH PUMPKIN

Steps:

• Cook fettucine according to pkt directions.
• Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
• Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
• Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.

ONE PAN PUMPKIN PASTA BAKE

Steps:

• Heat the oil in a large ovenproof frying pan. Add the onion, garlic, bacon, capsicum and chilli flakes. Gently fry until the vegetables and bacon are soft.
• Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften. Crush it a little with a fork and then add the remaining stock, the dried pasta and lite evaporated milk.
• Stir well then add the rosemary. Simmer gently until the pasta is tender and the liquid absorbed. If the liquid is evaporating too quickly, cover the pan while simmering. When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese. Season with salt and pepper to taste then smooth over the top. Sprinkle on the breadcrumbs and a little extra grated cheese and brown under a heated grill until golden and bubbling.

BACON PUMPKIN AND PESTO PASTA

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.