Pumpkin, Broccoli & Bacon Pasta
Created by ImPat on April 8, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31758
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 red onion (halved and sliced)
- 180 grams bacon rashers (6 shortcut bacon rashers chopped - similar to Canadian bacon in style)
- 500 grams pumpkin (butternut pumpkin, peeled and cut into 2cm cubes)
- 2 garlic cloves, thinly sliced
- 4 sprigs fresh thyme
- 1 cup chicken stock (The recommend Massel chicken style stock)
- 250 grams dried spaghetti
- 1 head broccoli, cut into small florets
- 1/4 cup thickened cream
- Toasted pine nuts, to serve
- Fresh basil leaves, to serve
- Finely grated parmesan, to serve
How to Make
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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.
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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.
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Step 3: Add broccoli and simmer for 5 minutes, stirring occasionally, or until pasta and broccoli are tender and the sauce has thickened.
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Step 4: Remove from heat and remove and discard the thyme sprigs and then stir in cream and season with salt and pepper.
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Step 5: Serve pasta sprinkled with pine nuts, basil leaves and parmesan.
Nutritional Facts
- 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