This recipe I created for my family using left over pumpkin soup turning it into sauce to cover the pasta, coating it with a full rich rustic flavour.
The kids can’t see all the vegetables in the sauce! Great? I think so!
My kids eat it all up without any complaints.
500ml pumpkin soup
250g ricotta cheese or can chick peas pureed
300g bacon – diced
2 tablespoon olive oil
3 shallots sliced
1/4 cup fresh basil
freshly ground pepper & salt
500g Spirals Pasta
Topping:
sprinkle Parmesan Cheese
1 cup cheddar cheese
freshly ground pepper & salt
2 cups fresh breadcrumbs
2 tablespoons butter
Sprinkle smoked paprika
Method:
- Cook the pasta as directed on the packet.
In a saucepan heat oil add dice bacon cook until golden brown place in ovenproof dish, add Pumpkin soup, ricotta (or puree`d Chick peas), shallots, basil & season with salt & pepper and stir till combined, Fold through the prepared pasta. - Topping – Put all ingredients into a bowl except Parmesan & paprika, Rub the butter through to reassemble breadcrumbs, place over pasta Classic Cheese Grater sprinkle over with Parmesan & paprika
Place on in oven on 180′C cook for a 1/2 hour or until top is golden brown & heated through. - Tip - The chick peas give the sauce extra creamy tasty with extra goodness & less fat too, just replace with the ricotta.
222 5th Gallo 5-Piece Pasta Set
Vintage Hen Black Dishtowel
Pasta & Cheese Fresh Pumpkin Ravioli 24-Count (medium Square), 56-Ounce Boxes (Pack of 4)
Tags: bacon & pumpkin, Bacon & pumpkin Pasta Bake, cheese pasta, Pasta bake, Perfect Pasta, pumpkin
