Creamy ba­con pump­kin spaghetti

The Australian Women's Weekly - - Contents -

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.

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