Roasted pumpkin with creamy bacon and herb pasta
Roasted pumpkin wedges paired with creamy bacon and herb pasta make this dish the ultimate in cold weather comfort food. Give it a go the next time you have friends over - it’s sure to be a crowd pleaser!
- 1/4 cup (60ml) maple syrup
- 6 lemon thyme sprigs or thyme sprigs
- 2 tbs olive oil
- 900g Kent pumpkin, seeded, cut into 6 wedges
- 200g pkt Coles Streaky Bacon (from the dairy department), thinly sliced
- 2 garlic cloves, thinly sliced
- 400g linguine
- 300ml Coles Thickened Cream
- 2 cups (500ml) salt-reduced chicken stock
- 1/4 cup (20g) finely grated parmesan
Preheat oven to 220°C. Line a large baking tray with baking paper. Combine the maple syrup, thyme and half the oil in a small bowl. Season. Arrange the pumpkin on lined tray and brush with half the maple syrup mixture. Roast for 10 mins. Turn the pumpkin and brush with the remaining maple syrup mixture. Roast for a further 10-15 mins or until the pumpkin is golden and tender.
Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 4-6 mins or until almost crisp. Add the garlic and cook for 1 min or until aromatic. Use a slotted spoon to transfer the bacon and garlic to a plate.
While the bacon is cooking, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
Add the cream and stock to the frying pan and bring to a simmer. Cook, stirring, for 3-4 mins or until the sauce thickens slightly. Return the bacon and garlic to the pan and season. Add the pasta, cooking liquid and parmesan to the cream mixture and toss to coat.
Divide the pasta mixture and pumpkin wedges among serving bowls and serve immediately.
Serve with finely chopped chives, finely chopped flat-leaf parsley, ground nutmeg and finely grated parmesan