Pumpkin Pesto Penne Recipes

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PASTA WITH PUMPKIN & PESTO



Pasta With Pumpkin & Pesto image

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

375 g pasta
1 tablespoon oil
1 onion, chopped
2 cups pumpkin, cubed
2 slices bacon, diced
150 g pesto sauce
375 ml evaporated milk
1 -2 tablespoon cornflour
salt & pepper
toasted pine nuts (to garnish) (optional)
parmesan cheese (to garnish) (optional)

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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