Italian pasta with pumpkin and bacon – a simple pumpkin recipe. Any short pasta is suitable for this pumpkin pasta recipe: farfalle, penne. Creamy pumpkin sauce is made with cottage cheese or cream cheese (you can replace it with mascarpone), crispy fried bacon makes the pasta tastier, and a sprig of rosemary gives to the whole dish a subtle Mediterranean flavour. Are you a real pasta lover? Try italian pasta with zucchini, or farfalle with broccoli and anchovies. How about spaghetti with squash blossoms and feta cheese?


PUMPKIN PASTA SAUCE

Ingredients (4 servings)

  • 320 g Farfalle Pasta
  • 600 g Pumpkin
  • 60 g Smoked Bacon
  • 150 ml Vegetable Broth
  • 1 Sprig of Rosemary
  • 1 Shallot Onion
  • 2 tbsp. Ricotta or cream cheese
  • Olive oil
  • Salt
  • Black pepper

INSTRUCTIONS

Peel the pumpkin. Cut into slices, then into cubes with a side of approximately 1 cm.
Cut the bacon into strips or cubes.
Finely chop the shallots.

Heat 3-4 tablespoons of olive oil in a large frying pan, over medium heat. Add chopped onions and a sprig of rosemary. Fry the onion until golden brown, stirring. Add chopped bacon, fry for 2-3 minutes. Remove a sprig of rosemary.

Add the diced pumpkin into the pan. Salt and pepper, add the vegetable broth. Simmer for 15-20 minutes under a lid over medium heat.

Take a few tablespoons of pumpkin, without bacon, put in a blender bowl. Add cottage cheese (ricotta), beat with a blender. Return the sauce into the pan, mix well.

Boil the pasta in a large amount of salted water according to the instructions on the package. Drain the pasta, add to the pan with the sauce, mix well.

Pasta with pumpkin and bacon
Pumpkin Pasta with Bacon
    Italian pasta with pumpkin and bacon - a simple pumpkin recipe.

    Creamy Pumpkin Pasta with Bacon

    Servings: 4

Ingredients

  • 320 g Farfalle Pasta
  • 600 g Pumpkin
  • 60 g Smoked Bacon
  • 150 ml Vegetable Broth
  • 1 Sprig of Rosemary
  • 1 Shallot Onion
  • 2 tbsp. Ricotta or cream cheese
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Peel the pumpkin. Cut into cubes with a side of approx 1 cm. Cut the bacon into strips or cubes. Finely chop the shallots. Heat 3-4 tablespoons of olive oil in a large frying pan. Add chopped onion and a sprig of rosemary. Fry the onion until golden brown, stirring. Add bacon, fry for 2-3 minutes. Remove a sprig of rosemary. Add the diced pumpkin into the pan. Salt and pepper, add the vegetable broth. Simmer for 15-20 minutes under a lid over medium heat. Take a few tablespoons of pumpkin, without bacon, put in a blender bowl. Add cottage cheese (ricotta), beat with a blender. Return the sauce into the pan, mix well.
  2. Boil the pasta in a large amount of salted water according to the instructions on the package. Drain the pasta, add to the pan with the sauce, mix well.
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    pumpkin pasta, pasta with pumpkin, creamy pumpkin pasta