Pumpkin Fettuccine with Bacon
400g fettuccine
500g pumpkin
4 rashers bacon
2 t olive oil
2 cloves garlic, crushed
1 leek, sliced
400g can crushed tomatoes
375 ml (1 ½ C) chicken stock
100g fetta cheese, crumbled
1/3 C roughly chopped flat leaf parsley
500g pumpkin
4 rashers bacon
2 t olive oil
2 cloves garlic, crushed
1 leek, sliced
400g can crushed tomatoes
375 ml (1 ½ C) chicken stock
100g fetta cheese, crumbled
1/3 C roughly chopped flat leaf parsley
Cook fettuccine and drain. Peel, chop and cook pumpkin until tender. Grill bacon until brown and crisp, drain. Heat oil in fry pan, add garlic and leek, stir over medium heat for 2 mins or until softened. Stir in tomatoes (with juice) and stock, simmer 3 mins or until liquid reduced by half. Add pasta, pumpkin, cheese and parsley, stir until all ingredients heated. Serve immediately, sprinkled with bacon.