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Photo of Pumpkin and bacon penne pasta by WW

Pumpkin and bacon penne pasta

Total Time
50 min
20 min
30 min


Butternut pumpkin

600 g, cut into 2cm pieces

Fresh thyme

2 tbs, plus extra to serve

Wholemeal pasta, dry

250 g, penne variety


1 clove(s), crushed

Red onion

1 small, finely chopped

Shortcut bacon

125 g, chopped

Savoy cabbage

4 cup(s), or tuscan variety (½ bunch) finely chopped

Reduced fat oil spread

1 tbs

Plain flour

1 tbs

Skim milk

¾ cup(s), (185ml)

Blue vein cheese

50 g, crumbled


10 g, (1 tbs) chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread pumpkin on prepared tray and lightly spray with oil. Sprinkle with thyme and bake for 20 minutes or until tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook garlic and onion, stirring, for 5 minutes or until softened. Add bacon and cook for 3–4 minutes or until browned. Add cavolo nero and cook for 2–3 minutes or until just wilted. Remove from heat.
  4. Melt spread in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until mixture has thickened. Remove from heat. Season sauce with salt and pepper.
  5. Add pumpkin, pasta and white sauce to bacon mixture and toss to combine. Sprinkle with cheese, hazelnuts and extra thyme to serve.


SERVING SUGGESTION: Torn radicchio leaves, zucchini ribbons and cherry tomatoes. TIPS: To toast hazelnuts, spread them on a small baking tray and bake for 3–4 minutes or until golden. Rub nuts in a clean tea towel to remove skins. Add it: 1 zucchini (coarsely chopped) with onion in Step 3. Swap it: Hazelnuts for pine nuts.