Bacon, Sage and Pumpkin Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
681 kcal
-
Course
Main Course
Bacon, Sage and Pumpkin Pasta
Report
Sweet roasted pumpkins, salty bacon, earthy sage and a garlicky cream sauce all wrapped round linguine pasta…this Bacon, Sage and Pumpkin Pasta will have you licking the plate and wishing you had made more!
Share:
Ingredients
- 500 g pumpkin or butternut squash chopped into 1cm / ½ inch cubes (ish!)
- 3 tablespoons olive oil
- 20 sage leaves left whole
- 10 sage leaves chopped finely
- 300 g linguine (or spaghetti, tagliatelle or any other pasta shape you like)
- 100 g lardons or diced smoked bacon
- 2 cloves garlic crushed or grated
- ½ teaspoon chilli flakes
- 300 g Creme Fraiche
- Black pepper to taste
- Grated parmesan to serve
Add to Shopping List
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the chopped pumpkin in a large roasting tin, so that it fits in a single layer and is nicely spread out (or use 2 roasting trays).
- Drizzle over 2 tablespoons of olive oil and toss the pumpkin in the oil then arrange back into a single layer.
- Roast in your preheated oven for 10 minutes.
- After 10 minutes, remove the pumpkin from the oven and add the 20 whole sage leaves. Turn everything in the oil and roast for a further 10 minutes or until the pumpkin is soft and the sage leaves are crispy (but not burnt!).
- While the pumpkin is roasting, cook the pasta according to packet instructions / your own preferences. Drain reserving a little of the cooking water.
- While the pasta is cooking make the sauce. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat for 1 minute. Add the bacon and fry for 3 minutes until lightly browned, stirring frequently.
- Turn the heat right down, then add the garlic, chilli flakes and finely chopped sage. Fry gently for 1 minute then add the crème fraîche, black pepper and roasted pumpkin (but not the whole sage leaves).
- Add the drained pasta and a couple of tablespoons of the pasta water to the sauce and stir until the sauce is warmed through and evenly coats the pasta.
- Serve the pasta topped with the crispy roasted sage leaves and plenty of parmesan cheese.
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
74g
(25%)
Protein
15g
(30%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Cholesterol
55mg
(18%)
Sodium
239mg
(10%)
Potassium
762mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
13875IU
(278%)
Vitamin C
27.4mg
(30%)
Calcium
173mg
(17%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 55mg | 18% |
| Sodium | 239mg | 10% |
| Potassium | 762mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 13875IU | 278% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 173mg | 17% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
