Hi lovelies – sheesh, it’s freezing at the moment, no matter where you are in the country, which means it couldn’t be better for good ol’ fashioned comfort food. I saved this recipe from amazing local blogger Alida Ryder’s site a few days ago and i’m thrilled that its the perfect weather to try it. Charley is so bored of my cooking at the moment and to be honest so am i. I tend to feed her before The Captain gets home, unless her sisters are there and then she eats with them. More and more i’m finding she’s turning up her nose at the ‘toddler food’ she’s being offered and only wants to have what we are having. On Mondays she goes to my Mom for the afternoon and this week the macaroni she was offered was rejected in favour of the the beef stroganoff my Mom had made us (it’s my favourite favourite meal of all time). So, aside from when its convenient, i’m giving up on giving Charley a separate meal – which is why i loved the sound of Alida’s Creamy Pumpkin Pasta with Bacon – it cleverly uses the pumpkin for the saucy part so our Bird is getting her veggies and the oomph of bacon, well…it’s perfect!
for the pumpkin sauce
• 3 cups chopped pumpkin
• 1 teaspoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• handful fresh thyme
• ½ cup milk
• 1 onion, finely chopped
• 1 garlic cloves, finely chopped
• ½-1 cup chicken/vegetable stock
• 1 teaspoon bacon fat (reserved from the crispy bacon)
• large handful grated parmesan cheese
• salt & pepper to taste
• 500g pasta, cooked (reserve 1 cup of cooking water)
• crispy bacon bits
• extra Parmesan cheese
1. Pre-heat the oven to 200°c and line a baking tray with foil.
2. Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
3. Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
4. Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
5. In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
6. Remove from the heat and add the parmesan cheese. Season to taste.
7. Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta’s cooking water to loosen the sauce if necessary.
8. Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.
And here is the original post – if you don’t already follow Alida’s blog, you must – her recipes are fantastic!