romantic home: One Pan, Creamy Pumpkin, Bacon and Pasta Bake

الأحد، 14 أبريل 2019

One Pan, Creamy Pumpkin, Bacon and Pasta Bake

Hello Dear Reader,

A disclaimer before I start. I've called this a One Pan dish, however. I cooked mine in an oven proof fry pan (oven proof handles) so only put your frypan in the oven IF it is actually oven proof, okay? Are we all good?

As you can see above I've called this a "One Pan" dish but technically it could be two depending on the oven proof-ness of your fry pan, it's no issue though, as you can easily transfer the cooked dish into a suitable casserole, top with the super yummy breadcrumb topping to finish off in the oven and you're good to go.

As regular readers know we have had a really successful pumpkin crop this year, which I am so thrilled with and because of its success it has given me the hope that I can be successful with other veggies.

But I digress. This recipe is fabulous, really truly delicious, comforting and just the right balance of saltiness from the bacon and sweetness from the onions and pumpkin. It also make a very large quantity as does the breadcrumb topping. I could have easily halved the quantities for the breadcrumb topping, but I went ahead and made the whole lot and then froze half for next time, cause there will definitely be a next time, and soon. It also carries well and re-heats beautifully, so it's great for work lunches and such.

Now on with this fab recipe-

For the breadcrumb topping

To the bowl of a food processor add-140 grams of bread cubes (I used wholemeal) zest of one lemon, 1 cup of roughly chopped parsley and 50 grams of cubed cheese (I used regular tasty)

Blitz till a fine crumb is achieved. Set aside till needed

Ingredients for One Pan, Creamy Pumpkin, Bacon and Pasta Bake, clockwise from top right-

800 grams of pumpkin, cut into 2 cm cubes, breadcrumb topping as above (use half this quantity and freeze the other half), 250 grams of bacon, chopped, 1/2 a large or 1 medium onion, diced, 3 cloves of garlic, grated on a microplane, 1 large tablespoon of finely chopped rosemary, 100 grams of grated mozzarella, 300 grams of small pasta of choice (I used Orecchiette), 3 cups of veggie stock (I used Massel) 300 ml of thickened cream and 1/2 teaspoon dried chilli flakes (or to taste)

Preheat oven to 200 C. In a large oven proof frypan, on medium heat, sauté the onion, garlic and bacon for about 5 minutes

Now add the pumpkin cubes, chilli and half the stock, pop a lid on and let cook for another 5 minutes or until pumpkin has started to soften, you don't want the pumpkin cooked all the way through yet

Now add the pasta, cream, rosemary and the rest of the stock, give it a really good stir, pop the lid back on, turn heat down to low and let cook away for about 10 minutes.