Pumpkin Pasta
This was something I threw together with what I had in the fridge. I made a version of this before using small amounts of leftover pumpkin soup, but this recipe uses roasted pumpkin and sweet potato and cream. This recipe serves 1-2 people. Ingredients: 300g pasta of choice 1 tbsp butter 1 rasher bacon, diced 1 leek, finely chopped 2 cloves garlic, crushed 1/4 cup roasted pumpkin and/or sweet potato 1/4 cup light cooking cream 1/2 cup cheddar cheese, grated 1/4 cup Parmesan cheese, grated Reserved pasta water salt and pepper Method: Cook pasta according to packet directions, reserve 1/4 cup pasta water and set aside. Puree pumpkin and cream, season with salt and pepper and set aside. In a pan over medium heat, saute leek for five minutes or until soft and translucent, add garlic and cook for a minute more, add bacon and cook for another five minutes. Add pureed pumpkin, pasta and stir well to combine. Add cheeses and reserved pasta water and toss to...