Roast pumpkin, sage and bacon pasta
Roast pumpkin, sage and bacon pasta
Roast pumpkin, sage and bacon pasta
½ medium culinary pumpkin ( Crown Prince, onion, etc), cut into wedges
3 tablespoons oil
1 tablespoon chopped rosemary
seasalt
6 rashers smoked dry cure streaky bacon
25g butter
12 sage leaves, roughly chopped
1 stick celery, finely chopped
1 leek, split, washed and chopped
Freshly ground pepper
500ml double cream
200g grated smoked or regular cheddar
200g orzo pasta or any small pasta like penne or macaroni, cooked and drained
Remove the seeds from the pumpkin wedge ( wash and roast them separately) and place on a lightly oil baking tray. Drizzle with two tablespoons of the oil and cook and scatter with the seasalt and rosemary. Roast until soft in a 200oc oven – about 30 minutes. Remove skin and cut into bite sized pieces.
Chop the bacon and cook in the remaining oil until crispy. Add the butter and sage and cook for a minute. Add the celery and leek and cook until soft – about 10 minutes. Add the cream. Simmer until spoon coating consistency. Add 150g of the cheddar. Season with salt and pepper and stir until the cheese has melted.
Add the pumpkin and cooked pasta and mix well.
Spoon into a baking dish and scatter over the remaining cheese.
Bake in a 200oc oven for 10 minutes or until golden and bubbling.
