PASTA WITH PUMPKIN & PESTO
I like things that are quick & easy to prepare & this is no exception. This is a nice quick meal. I usually use a chunky pasta like vegeroni or penne and you can cut down the fat by using light evaporated milk if you like, I usually do. For a vegetarian meal just leave out the bacon. Much to my amazement this was even a hit with my 17 month old daughter. Tastes great cold too so could be a pumpkin pesto pasta salad!
Provided by Mandy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkt directions.
- Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
- Add pesto sauce and combined evaporated milk and cornflour.
- Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
- Add salt and pepper to taste.
- Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.
Nutrition Facts : Calories 562.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 31.7, Sodium 146.6, Carbohydrate 87.8, Fiber 3.9, Sugar 4.5, Protein 20.5
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Mgogo Classic
[email protected]This pasta is a great way to get your kids to eat vegetables. My kids love the sweet pumpkin pesto.
Daisy Ramos
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The pesto is so flavorful that it masks the pumpkin flavor.
Kierra Moore
[email protected]This pasta is so easy to make, and it's a great way to use up leftover pumpkin.
Surobha kumar matho Suorabh matho
[email protected]I love the fall flavors in this dish. It's perfect for a cozy night in.
Rena Clarke
[email protected]This is one of my favorite pasta dishes. I make it all the time.
Noob power
[email protected]Overall, I thought this dish was pretty good. I would make it again, but I would make a few changes.
Jawad Ali Khaskhely
[email protected]The roasted vegetables were a bit too charred for my taste. I'll roast them for a shorter amount of time next time.
Talha Akbar
[email protected]I would have liked the pesto to be a bit creamier. I think I'll add a little more olive oil next time.
Amber Zimmerman
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Jawad Rizwan
[email protected]I didn't have any roasted vegetables on hand, so I used a jar of store-bought roasted red peppers. It still turned out delicious.
Mthuthuzeli Mangxaba
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in the pesto. It turned out great!
Sanober Raja
[email protected]This pasta is a great way to get your kids to eat vegetables. My kids love the sweet pumpkin pesto.
moiz shaikh
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The pesto is so flavorful that it masks the pumpkin flavor.
M Al-Amin A S
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved the unique flavor of the pumpkin pesto.
Chris Adkins
[email protected]This pasta is so easy to make, and it's a great way to use up leftover pumpkin.
Saad zahid
[email protected]I love the combination of flavors in this dish. The sweetness of the pumpkin and the nuttiness of the pesto complement each other perfectly.
Muhammad ikram Ikram
[email protected]This pasta with pumpkin pesto is a unique and flavorful dish that is sure to impress your friends and family. The pumpkin pesto is creamy and flavorful, and it pairs perfectly with the roasted vegetables.