Pumpkin Bacon And Sundried Tomato Pasta Bake Recipes

Steps:

• Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
• Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
• Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Steps:

• Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
• Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
• Cook pasta until almost cooked, about 9 minutes in boiling water.
• Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
• Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
• Bake for 10 minutes at 200 degrees.
• Remove from the oven and let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

Steps:

• Cook fettucine according to pkt directions.
• Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
• Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
• Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.