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.
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.