Pumpkin, Broccoli & Bacon Pasta

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (363.8 g)
  • Calories 611.5
  • Total Fat - 27 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 61.2 mg
  • Sodium - 878.5 mg
  • Total Carbohydrate - 63.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 7.7 g
  • Protein - 29.1 g
  • Calcium - 83.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.9 mg

Step 1

Heat oil in a large heavy-based saucepan or flameproof casserole dish over medium-high heat and add onion, bacon and pumpkin and cook, stirring occasionally, for 5 minutes or until onion is softened and then add garlic and thyme and stir to combine.

Step 2

Add chicken stock and 2 cups cold water and cover and bring to the boil and then add spaghetti, reduce heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally.

Step 3

Add broccoli and simmer for 5 minutes, stirring occasionally, or until pasta and broccoli are tender and the sauce has thickened.

Step 4

Remove from heat and remove and discard the thyme sprigs and then stir in cream and season with salt and pepper.

Step 5

Serve pasta sprinkled with pine nuts, basil leaves and parmesan.

Tips & Variations


No special items needed.

Related