Na­dia’s hearty but­ter­nut pasta

The whole fam­ily will love this hearty pasta dish, which can be adapted to in­clude what­ever you have at hand.

The Tribune (NZ) - - FOOD - Recipe cour­tesy of My Food Bag; for more like this go to my­food­

This is a de­li­cious recipe that’s easy to adapt to what you have in the pantry and what your fam­ily likes. You can use but­ter­nut or pump­kin, tomato or basil pesto and sour cream or creme fraiche. Also, the more the mer­rier when it comes to gar­nish­ing with basil.

BA­CON BUT­TER­NUT PASTA WITH CARAMELISED ONION AND SUN­DRIED TOMATO SAUCE Serves: 5 Prepa­ra­tion: 15 min­utes Cook­ing time: 20 min­utes

Caramelised onions: olive oil 3medium brown onions, sliced 2 ta­ble­spoons bal­samic vine­gar 11⁄ 2- 2 ta­ble­spoons brown sugar

Ba­con and roasted but­ter­nut pasta: 300g but­ter­nut or pump­kin, peeled and diced 1cm 250g streaky ba­con, diced 100g sun­dried tomato pesto (or you can use basil pesto) 1⁄ cup chicken stock

2 1⁄ cup sour cream

2 400-450g fresh or dried pasta (eg penne, spi­rals, onde, bows, etc) 1 head broc­coli, cut into small flo­rets 1 pun­net cherry toma­toes, cut in half hand­ful fresh basil leaves to serve

Pre­heat the oven to 220°C. Line an oven tray with bak­ing pa­per. Bring a large saucepan of salted wa­ter to the boil.

Heat a driz­zle of oil in amedium saucepan over medium heat. Cook the onions, stir­ring oc­ca­sion­ally, for 10-12 min­utes un­til start­ing to caramelise. If they start to stick at any time add a ta­ble­spoon or two of wa­ter, stir, and they should lift. Add the bal­samic vine­gar and sugar and cook for a fur­ther 3-4 min­utes then turn off the heat. Toss the but­ter­nut or pump­kin with a driz­zle of olive oil in the pre­pared tray and sea­son with salt. Bake for about 15 min­utes or un­til soft and caramelised.

While the onions and but­ter­nut are cook­ing, pre­pare the rest of the meal: heat a driz­zle of oil in a large fry­ing pan over high heat. Cook the ba­con for 5-6 min­utes un­til golden and crispy. In amedium bowl, mix the sun­dried tomato pesto, chicken stock and sour cream to­gether.

Cook the pasta in the saucepan of salted boiling wa­ter un­til al dente (just cooked). Add the broc­coli for the last­minute of cook­ing time. Re­serve 1⁄ cup of the pasta cook­ing

4 wa­ter, then drain the pasta and broc­coli and re­turn to the saucepan over medium heat. Toss through the caramelised onions, roast but­ter­nut, ba­con, pesto sauce mix­ture and cherry toma­toes. Heat through for 1-2 min­utes. Sea­son to taste with salt and freshly ground black pep­per. If the sauce is look­ing a lit­tle dry, stir through the re­served pasta wa­ter.

To serve, spoon the pasta into bowls and scat­ter over the basil leaves.


This tasty pasta dish is a win­ter weeknight win­ner.

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