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Pea, pumpkin and bacon spaghetti
Pea, pumpkin and bacon spaghetti
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a tasty pea, pumpkin, and bacon spaghetti in just 30 minutes!
Ingredients:
  • 500g Garofalo spaghetti
  • 300g bacon rashers, rind removed, coarsely chopped
  • 1 red onion, cut into thin wedges
  • 400g butternut pumpkin, cut into 1cm pieces
  • 2 x 400g cans crushed tomatoes
  • 120g pea
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • Prepare the pasta in a generous amount of salted boiling water according to the instructions on the package until it is cooked but still slightly firm (al dente). Save 1/4 cup (60ml) of the cooking liquid before draining the pasta.
  • Heat oil in frying pan over medium-high heat. Add bacon and cook, stirring occasionally, for 3 mins until browned. Transfer to a bowl. Cook onion and pumpkin in the same pan for 3 mins until lightly browned.
  • Combine the tomato and reserved cooking liquid with the onion mixture, then bring to a gentle simmer. Lower the heat to medium-low and simmer without a lid for 5 minutes until the pumpkin becomes tender and the sauce thickens. Finally, stir in the peas, pasta, and half of the bacon, then cook for an additional 2 minutes or until the peas are tender.
  • Distribute into serving bowls and sprinkle with the remaining bacon and parsley.

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