Pumpkin, Bacon and Chicken Pasta
Ingredients
  • Two rashers of baconsliced thinly
  • Leftover roast chickenshredded
  • 100g cubed feta
  • spelt pastaenough to feed your family
  • 1 onionchopped
  • 3 garlic clovescrushed
  • 750g pumpkincubed
  • 150g chicken stockor water and a good crack of salt and pepper if you don’t have it
Instructions
  1. Cook your pasta according to packet instructions, drain and add to a big mixing bowl.
  2. Place your onion, garlic, pumpkin and chicken stock in a saucepan and cover with a lid. Bring it to a simmer and then turn the heat down to allow it to steam and cook through.
  3. Check with a knife after ten minutes to see if the pumpkin is soft. If not, then stir and keep cooking gently. You want translucent onion and pumpkin beautifully soft.
  4. Fry off your bacon in a saucepan and add to cooked pasta
  5. Add shredded chicken to bacon and pasta.
  6. Once cooked, puree pumpkin with a stick blender or blender. and add to pasta, bacon and chicken.
  7. Serve with feta sprinkled over the top.
If you have a thermomix:
  1. Place 1 halved onion and 3 garlic cloves in the bowl and chop speed 7, 3 seconds.
  2. Add 750g cubed pumpkin and 150g chicken stock and cook on speed 1, 100 degrees, 15 minutes.
  3. Puree at speed 9 for 30 seconds.
Recipe Notes

Ways to pimp this meal:

Use zucchini noodles instead of pasta.
Add a sprinkle of dulse flakes on top of pasta.
Use half pumpkin and half zucchini as the sauce to get another veggie in.
In fact – combine any two or three veggies instead of the 750g pumpkin. Just ensure all are cooked through before blending.
Use any meat combo you like – chorizo would also be lovely.