Bacon, Sage and Pumpkin Pasta

5 from 2 votes

Sweet roasted pumpkins, salty bacon, earthy sage and a garlicky cream sauce all wrapped round linguine pasta…this Bacon, Sage and Pumpkin Pasta will have you licking the plate and wishing you had made more!

Course Main Course, Pasta

Cuisine British, Fusion, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 681kcal

Author Eb Gargano

Ingredients

500 g pumpkin or butternut squash chopped into 1cm / ½ inch cubes (ish!)
3 tablespoons olive oil
20 sage leaves left whole
10 sage leaves chopped finely
300 g linguine (or spaghetti, tagliatelle or any other pasta shape you like)
100 g lardons or diced smoked bacon
2 cloves garlic crushed or grated
½ teaspoon chilli flakes
300 g crème fraîche
Black pepper to taste
Grated parmesan to serve

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Place the chopped pumpkin in a large roasting tin, so that it fits in a single layer and is nicely spread out (or use 2 roasting trays).
Drizzle over 2 tablespoons of olive oil and toss the pumpkin in the oil then arrange back into a single layer.
Roast in your preheated oven for 10 minutes.
After 10 minutes, remove the pumpkin from the oven and add the 20 whole sage leaves. Turn everything in the oil and roast for a further 10 minutes or until the pumpkin is soft and the sage leaves are crispy (but not burnt!).
While the pumpkin is roasting, cook the pasta according to packet instructions / your own preferences. Drain reserving a little of the cooking water.
While the pasta is cooking make the sauce. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat for 1 minute. Add the bacon and fry for 3 minutes until lightly browned, stirring frequently.
Turn the heat right down, then add the garlic, chilli flakes and finely chopped sage. Fry gently for 1 minute then add the crème fraîche, black pepper and roasted pumpkin (but not the whole sage leaves).
Add the drained pasta and a couple of tablespoons of the pasta water to the sauce and stir until the sauce is warmed through and evenly coats the pasta.
Serve the pasta topped with the crispy roasted sage leaves and plenty of parmesan cheese.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition