Pumpkin and bacon penne pasta
11
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
600 g, cut into 2cm pieces
Fresh thyme
2 tbs, plus extra to serve
Wholemeal pasta, dry
250 g, penne variety
Garlic
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
Hazelnuts
10 g, (1 tbs) chopped
Oil spray
2 x 3 second spray(s)
Instructions
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.
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