PUMPKIN, BROCCOLI AND BACON PASTA
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.