Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan
A comforting pasta with roasted Hokkaido pumpkin, crisp bacon, sage and Parmesan. Creamy, savoury and autumnal.
Servings
Ingredients
- 0.5 Hokkaido pumpkin
- 1 tbsp olive oil
- 0.5 red bell pepper seeded
- 125 g bacon lardons
- 0.5 large garlic clove finely chopped
- 3 sprigs fresh sage plus extra to finish
- 250 g spaghetti
- 50 ml cream
- 2 tbsp grated Parmesan
- salt and pepper
Instructions
- Preheat the oven to 200°C and line a baking tray. Cut the pumpkin into wedges, remove seeds and roast with olive oil for about 40 minutes until tender.0.5 Hokkaido pumpkin, 1 tbsp olive oil
- Finely dice the pepper. Fry the bacon, then add garlic and pepper. Chop the sage and add it to the pan. Cook the spaghetti according to the packet instructions.0.5 red bell pepper, 125 g bacon lardons, 0.5 large garlic clove, 3 sprigs fresh sage, 250 g spaghetti
- Dice one piece of roasted pumpkin and blend the rest with the cream. Season, then add to the bacon pan and warm through. Toss with the spaghetti and finish with pumpkin cubes, sage and Parmesan.50 ml cream, 2 tbsp grated Parmesan, salt and pepper
Drink pairing
This pasta is creamy, smoky and sweet from the pumpkin. Pair with rounded whites, soft reds or refreshing beer.
Alcoholic
- Viognier or lightly oaked Chardonnay
- Pinot Noir
- Amber Ale
Non alcoholic
- Sparkling apple and sage water
- Roasted barley iced tea
- Alcohol-free amber ale
Nutrition per serving
Calories: 831kcal (42%) | Carbohydrates: 126g (42%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 9g (56%) | Cholesterol: 33mg (11%) | Sodium: 1368mg (59%) | Potassium: 1567mg (45%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 5993IU (120%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 80mg (97%) | Vitamin D: 0.4µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 119µg (30%)
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