Creamy bacon pumpkin spaghetti
SERVES 4 PREP + COOK TIME 30 MINUTES
Once again, we’ve used a vegetable to reduce the carb count of a family favourite. You can try this with sweet potato or parsnip instead of pumpkin.
1.5kg butternut pumpkin, peeled
2 tablespoons extra virgin olive oil
½ cup (55g) coarsely chopped walnuts
2 tablespoons pepitas (pumpkin seed kernels)
4 rashers (260g) bacon, trimmed, chopped
2⁄3 cup (160ml) pouring cream
2⁄3 cup (160ml) milk
¾ cup (60g) grated pecorino cheese
1 tablespoon chopped fresh chives
1 Preheat oven to 200°C (180°C fanforced). Line three oven trays with baking paper.
2 Using a spiraliser or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips (see tips). Combine pumpkin and oil in a large bowl; season.
3 Spread pumpkin strips in a single layer between two trays. Roast for 12 minutes or until just tender; cover to keep warm. If using thinner noodles, you will need to reduce the cooking time. Meanwhile, place walnuts and pepitas on the third tray; roast for 5 minutes or until fragrant.
4 Cook bacon in a medium frying pan over medium heat, stirring occasionally, for 5 minutes or until browned. Add cream, milk and ½ cup of the pecorino; bring to the boil. Simmer for 5 minutes or until sauce thickens. Season to taste.
5 Carefully transfer pumpkin to a large shallow bowl. Pour sauce over pumpkin; top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper. Serve immediately. Not suitable to freeze or microwave.
Upping your vegetable consumption is easy when swapping pasta for vegetable noodles.