Recipe

Creamy bacon and pumpkin noodles

Pack more veg into your day with this creamy bacon and pumpkin noodles dish. Spiralised pumpkin turns into a delicious and unique alternative for pasta, creating a gluten-free meal that everyone will love!

  • 30 mins cooking
  • Serves 4
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Ingredients

  • 1.5 kg butternut pumpkin, peeled
  • 2 tbsp extra virgin olive oil
  • 1/2 cup chopped walnuts
  • 2 tbsp pepitas
  • 4 slices bacon, trimmed, chopped
  • 2/3 cup pouring cream
  • 2/3 cup milk
  • 3/4 cup finely grated pecorino cheese
  • 1 tbsp chopped chives

Method

  • 1
    Preheat oven to 200°C. Line three oven trays with baking paper.
  • 2
    Using a spiraliser, cut pumpkin into long, thin strips. Combine pumpkin and oil in a large bowl. Season.
  • 3
    Spread pumpkin strips in a single layer between two trays. Roast for 12 minutes or until just tender. Cover. If using thinner noodles, you will need to reduce the cooking time. Place walnuts and pepitas on the third tray. Roast for 5 minutes or until fragrant.
  • 4
    Cook bacon for 5 minutes in a medium frying pan over medium heat, stirring, until browned. Add cream, milk and ½ cup of the pecorino, bringing to the boil. Simmer for 5 minutes or until the sauce thickens. Season.
  • 5
    Transfer pumpkin to a large, shallow bowl. Pour sauce over pumpkin. Top with roasted nut mixture, remaining pecorino and chives. Season with freshly ground black pepper and serve immediately.

Notes

No spiraliser? You can also use a julienne peeler to make pumpkin strips.