Pea, Pumpkin And Bacon Spaghetti

For a delicious 30 minute meal try this easy pea, pumpkin and bacon spaghetti.

The ingredient of Pea Pumpkin And Bacon Spaghetti

• 500g garofalo spaghetti
• 1 tbsp olive oil
• 300g bacon rashers rind removed coarsely chopped
• 1 red onion cut into thin wedges
• 400g butternut pumpkin cut into 1cm pieces
• 2 x 400g cans crushed tomatoes
• 1 cup 120g frozen peas
• 1 3 cup flat leaf parsley leaves

The Instruction of pea pumpkin and bacon spaghetti

• cook pasta in a large saucepan of salted boiling water following packet directions or until al dente drain reserving 1 4 cup 60ml cooking liquid
• meanwhile heat the oil in a frying pan over medium high heat add the bacon and cook stirring occasionally for 3 mins or until browned transfer to a bowl cook the onion and pumpkin in the frying pan for 3 mins or until lightly browned
• add tomato and reserved cooking liquid to the onion mixture bring to a simmer reduce heat to medium low and simmer uncovered for 5 mins or until the pumpkin is tender and the sauce thickens add the peas pasta and half the bacon cook for 2 mins or until peas are tender
• divide among serving bowls and top with remaining bacon and parsley

Nutritions of Pea Pumpkin And Bacon Spaghetti

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post