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:

  1. Cook pasta according to packet directions, reserve 1/4 cup pasta water and set aside.
  2. Puree pumpkin and cream, season with salt and pepper and set aside. 
  3. 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.
  4. Add pureed pumpkin,  pasta and stir well to combine. Add cheeses and reserved pasta water and toss to combine.
  5. Top pasta with extra Parmesan cheese and salt and pepper to serve. Enjoy!

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