Bacon & Pumpkin Pasta

Name: Bacon & Pumpkin Pasta
Ingredients: 1 tablespoon olive oil; 5 ounces bacon, cut into cubes; 1 onion, thinly sliced; 1 ounce butter; 1 lb pumpkin or 1 lb butternut squash, peeled, deseeded and diced; 1 ounce fresh sage, finely shredded; 14 ounces penne (or another short pasta shape); 1 ounce parmesan cheese, grated, plus extra to serve; salt and pepper

9 ingredients

9 steps

Ingredients

1 tablespoon olive oil
5 ounces bacon, cut into cubes
1 onion, thinly sliced
1 ounce butter
1 lb pumpkin or 1 lb butternut squash, peeled, deseeded and diced
1 ounce fresh sage, finely shredded
14 ounces penne (or another short pasta shape)
1 ounce parmesan cheese, grated, plus extra to serve
salt and pepper

Directions

1

Heat a heavy-based saucepan, add 1/2 tbsp olive oil and bacon, then cook for a few minutes Add remaining oil and the onion.
2

Cook for 5 mins, until the onion softens and the bacon is crispy.
3

Stir in the butter, then tip in the pumpkin or squash and sage.
4

Mix well to combine, then season.
5

Cover and cook for 10-12 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
6

Meanwhile, cook the pasta according to pack instructions.
7

Drain and add to the pumpkin mixture.
8

Stir in the parmesan and season.
9

Serve in pasta bowls sprinkled with extra parmesan.