PUMP­KIN, BROC­COLI AND BA­CON PASTA

Super Food Ideas - - WEEK 1 -

SERVES 4 PREP 10 MIN­UTES COOK 25 MIN­UTES

1 ta­ble­spoon ex­tra vir­gin olive oil 1 red onion, halved, sliced 6 short­cut ba­con rash­ers, trimmed, chopped 500g but­ter­nut pump­kin, peeled, cut into 2cm cubes 2 gar­lic cloves, thinly sliced 4 sprigs fresh thyme 1 cup chicken stock 250g dried spaghetti 1 small head broc­coli, cut into small flo­rets ¼ cup thick­ened cream 2 ta­ble­spoons pine nuts, toasted, ¹⁄³ cup fresh basil leaves, and ¹⁄³ cup finely grated parme­san, to serve

1 Heat oil in a large heavy-based saucepan or flame­proof casse­role dish over medium-high heat. Add onion, ba­con

and pump­kin. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til onion is soft­ened. Add gar­lic and thyme. Stir to com­bine. 2 Add stock and 2 cups wa­ter. Cover. Bring to the boil. Add spaghetti. Re­duce heat to medium. Sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 10 min­utes. Add broc­coli. Sim­mer for 5 min­utes, stir­ring oc­ca­sion­ally, or un­til pasta and broc­coli are ten­der and sauce is thick­ened. 3 Re­move from heat. Re­move and dis­card thyme sprigs. Stir in cream. Sea­son with salt and pep­per. Serve pasta sprin­kled with pine nuts, basil and parme­san. NU­TRI­TION: (per serve) 2361kj; 23.2g fat; 8.1g sat fat; 27.8g pro­tein; 56.8g carbs; 8.4g fi­bre; 52mg chol; 1167mg sodium.

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