Creamy Sun-Dried Tomato Pasta Sauce With Pumpkin
"A simple but great tasting pasta dish."
photo by Auntie Mags
- Ready In:
- 23mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 500 g fettuccine pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 slices bacon, chopped
- 2 cups pumpkin, skinned & diced
- 125 g sun-dried tomato paste or 125 g sun-dried tomato pesto
- 2 cups chicken stock
- 3 tablespoons cream
- black pepper
- toasted pine nuts (optional)
- fresh basil, chopped (optional)
- parmesan cheese, grated (optional)
directions
- Cook fettucine according to pkt directions.
- Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
- Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
- Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.
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Reviews
-
FABULOUS! Used 15 ounce can of canned pumpkin instead of fresh & fresh rosemary instead of basil. Also used penne pasta - sauce was very thick so added more cream. Took to a pre-Thanksgiving fried turkey trial/football game in my slow cooker on warm. Less than 1/2 a cup left! Keeper recipe! Will be using again & again this fall & winter. TY Mandy! -
Yum!! I used leggo's sun dried tomato pesto, with great results! I cooked the bacon seperately and added it at the end so my daughter could have hers vegetarian. it was great...even the leftovers cold which I had for breakfast this morning :) adding a little diced chicken would also be fab if like me you have a big meat eater in your family. Use the optional paremesan & fresh basil as it really makes it! Thanks for sharing, mandy. -
We really enjoyed this recipe! I used pesto rather than the tomato paste and, although the flavor was fantastic, the combination of green and orange turned the dish rather brown. Next time, I'll try the tomato paste. Thanks for a great recipe!
Tweaks
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FABULOUS! Used 15 ounce can of canned pumpkin instead of fresh & fresh rosemary instead of basil. Also used penne pasta - sauce was very thick so added more cream. Took to a pre-Thanksgiving fried turkey trial/football game in my slow cooker on warm. Less than 1/2 a cup left! Keeper recipe! Will be using again & again this fall & winter. TY Mandy!
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
