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Pumpkin and bacon sauce with pasta

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Ingredients for 4 servings:

  • 600 g pumpkin flesh (cleaned and pitted, weighed).
  • 1 garlic clove(s)
  • 200 g bacon, diced
  • 1 tbsp oil, peanut or pumpkin seed oil
  • 150 ml sour cream or crème fraîche
  • 150 ml water
  • Salt
  • Pepper, from the mill
  • ½ lemon(s), grated peel
  • 500 g pasta
  • 150 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The sauce can also be eaten with rice

Coarsely grate the pumpkin and finely chop the garlic. Fry the bacon in hot oil and fry until crispy. Add the pumpkin and garlic, sauté briefly, then add water and simmer, covered, over medium heat for about 15 minutes (until the pumpkin is soft). Stir in the sour cream, bring to a boil, and mash everything with a fork or potato masher. Depending on the type of pumpkin, the sauce may become quite thick, so add more water. Season the sauce with salt, pepper, and lemon zest. Pour the sauce over the pasta and sprinkle with the cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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