Pumpkin, Broccoli & Bacon Pasta
Recipe: #31758
April 08, 2019
Categories: Comfort Food, Dinner, Main Dish, Pork, Bacon, Pasta, Spaghetti, Vegetables, Broccoli, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 4 servings
Ingredients
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 by Step Method
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.
