Pumpkin Penne with Bacon
Autumn brings a whole bunch of colours in the kitchen when the pumpkin reigns at this time of the year. Most often it’s turned into soups, pies or gnocchi. In our recipe, this vegetable is combined with stewed mushrooms, fresh spinach and crispy bacon to create an original, delicious pasta sauce. This is called Polish-Italian friendship!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| PASTA | ||
| – penne pasta | 150 g | 300 g |
| SAUCE | ||
| – smoked bacon | 100 g | 200 g |
| – Hokkaido pumpkin | 1/2 | 1 |
| – mushrooms | 100 g | 200 g |
| – onion | 1 small | 1 large |
| – spinach | 100 g | 200 g |
| – garlic | 1 large clove | 2 large cloves |
| – tomato passata | 300 ml | 600 ml |
| – sweet papryka | 1 tsp | 2 tsp |
| – chilli powder | 1/2 tsp | 1 tsp |
| For SERVING | ||
| – Dziugas cheese | 25 g | 50 g |
You will need
Salt, pepper, vegetable or olive oil, medium pot, medium pan, deep pan with a lid, strainer.
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 364 kJ | 2856 kJ |
| Energy | 87 kcal | 682 kcal |
| Fat | 3.3 g | 26 g |
| of which saturates | 0.9 g | 7.1 g |
| Carbohydrate | 11 g | 84 g |
| of which sugars | 2.7 g | 21 g |
| Protein | 3.7 g | 29 g |
| Salt | 0.37 g | 2.9 g |
Recipe
1.
Rinse the spinach in a strainer (optional: you can set aside a handful of spinach aside for garnish later). Peel the mushrooms, onions and garlic, cut the mushrooms and garlic into medium slices, and the onion into medium cubes. Peel the pumpkin, scoop out the seeds with a spoon and cut into small cubes.
2.
Put the bacon slices in a dry medium skillet and place the pan on medium heat. Cook the bacon for approx. 2 minutes on each side, until they are golden brown and crispy.
Remove the roasted bacon from the pan and drain it on a paper towel. Set aside two (four) slices of bacon to garnish later. Leave the bacon fat in the pan for frying the other ingredients.
3.
Put the pumpkin in the pan (with the bacon fat), fry over medium heat for about 5 minutes, stirring frequently, until the pumpkin pieces are slightly browned.
4.
Transfer the fried pumpkin to a larger pan, add the sliced mushrooms, onion and garlic and 1 tbsp of olive oil or frying oil and fry everything for about 5 minutes, stirring occasionally. Add the tomato passata and spices, mix everything and simmer it over low heat and cover it for about 12 minutes, stirring occasionally. In case the pan’s content starts to stick, add a little water. Finally, add the fresh spinach leaves and the crumbled bacon chips (optional: you can set aside 2 (4) slices to garnish the dish) and mix.
5.
In the meantime, boil 1 litre (2 litres) of water. Add 1 level tsp (1 level tbsp) of salt and oil, and when the water begins to boil, add the pasta and cook for about 8 minutes, stirring occasionally. Then strain it in a strainer and pour cold water over it.
6.
Place the cooked pasta into the pan with the sauce, mix everything carefully, then put on plates a handful of fresh, previously set aside spinach and hot pasta in pumpkin sauce. Sprinkle the crushed bacon chips and grated Dziugas cheese. Enjoy your meal!
