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Pumpkin pasta bake with chicken, sage and Parmesan
Serves: 4
Ingredients
For the pumpkin sauce
- 1 tbsp butter
- 1 small onion, chopped
- 1 clove garlic, chopped
- Splash of white wine
- 500g peeled and diced pumpkin
- 400ml vegetable stock (1/2 Knorr Low-salt cube)
- Fresh sage leaves, chopped
- Pinch of freshly grated nutmeg
- Freshly cracked black pepper to taste
You will also need
- 300g ½ cooked orreciette pasta (Di Martino)
- 1 tbsp olive oil (Borges)
- 8 slices rindless bacon, sliced
- 2 small chicken breasts, diced
- 1 ball mozzarella (Benna)
- 3 tbsp grated Parmesan cheese
- 1 tbsp pumpkin seeds
- Parsley for serving
Method
Start this recipe by making the pumpkin puree. Fry together the butter, onion and garlic till soft but not browned. Splash in the wine to evaporate then add in the fresh diced pumpkin, sage and vegetable stock. Cook for 15 minutes to soften and cook the pumpkin. When ready, blitz to a puree. Meanwhile, you can ½ cook the pasta in salted boiling water. Also, Heat the oil in a pan and brown the bacon. Add in the diced chicken breast and brown for a few minutes only. Mix in the pasta, prepared pumpkin puree along with the diced mozzarella cheese and 2 tbsp grated Parmesan. Transfer to an over proof dish and toss over the pumpkin seeds and remaining Parmesan. Bake at 200`c for 15-20 minutes or until the top begins to brown. Serve sprinkled with parsley.
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