Ingredients
- 240 grams bacon rashers, 8 rindless/Canadian style
- 600 grams pumpkin, peeled and cut into 2cm pieces
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 410 gram tomatoes, canned chopped
- 1/2 cup cream, light cooking cream
- Salt, to taste
- Pepper, to taste
- 375 grams penne pasta
- 2 zucchini, shredded
- 1/4 cup parsley, fresh coarsely chopped
How to Make
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Step 1: Place bacon in a single layer on an oiled oven tray.
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Step 2: Cook in a hot oven (200C) for about 12 to 15 minutes, or until browned and let cool slightly and then cut into large pieces.
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Step 3: Meanwhile, boil pumpkin in a stockpot of water until very tender and then drain.
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Step 4: Heat oil in same stockpot over a medium heat and add onion and garlic and cook, stirring, until soft and then return pumpkin to pot with tomatoes and cream and simmer, stirring occasionally, for 5 minutes and season.
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Step 5: Cook pasta in a large saucepan of boiling, salted water until tender and now stir in zucchini and then drain, reserving 1/3 cup of cooking water and then stir pasta and reserved cooking water into sauce with parsley.
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Step 6: Serve pasta topped with bacon and garnish with pepper.
We hope you enjoy this recipe!
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