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Pumpkin and Pancetta Pasta

Pumpkin and Pancetta Pasta
Yields
2 servings

This easy to make and colourful pasta is a delicious way to serve fibre-rich pumpkin. The squash’s natural sweetness compliments the salty pork while the spinach absorb all the flavours in the pan. I prefer using fusilli, penne, or any other kind of pasta with lots of nooks and crannies to hold the bits of pancetta and cheese.

Courtesy of Karon Liu.

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ingredients

2
cups dried whole-wheat fusilli pasta
cup pancetta cubes
3
cups baby spinach leaves
1 ½
cups roasted pumpkin, cubed
¼
cup Parmesan cheese, grated, plus more for garnish
3
Tbsp whole milk or heavy cream
salt and pepper, to taste
extra virgin olive oil, to taste
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directions

Step 1

Cook pasta in a pot of boiling salted water until al dente. Drain and set aside.

Step 2

In a large oiled pan, sauté the pancetta until they start to brown and crisp. Add pasta, roasted pumpkin, and spinach leaves. Toss altogether.

Step 3

Add the milk and Parmesan. Stir gently until the spinach leaves begin to wilt, the cheese has melted, and the milk has mostly evaporated.

Step 4

Season with salt and pepper, and drizzle with a bit of olive oil to finish. Garnish with Parmesan shavings. Serves 2 hungry pumpkin eaters.

Rate Recipe

My rating for Pumpkin and Pancetta Pasta
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