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Pumpkin Pasta


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Ingredients

4 portion(s)

  • 500 g Pumpkin (Japla), Peeled and roughly chopped
  • 1 bunch spring onion, Roughly chopped
  • 6 Rashers of Middle Bacon, Trimmed and roughly chopped
  • 50 g olive oil
  • 1 heaped teaspoon nutmeg ground
  • 1 tablespoon TM Chicken or Vegetable Stock
  • 300 g water
  • 300 g fettuccine pasta, Broken in half
  • Parmesan cheese, Grated to serve
  • 6
    31min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place pumpkin in TM bowl and chop 10 sec/Sp 4. Set aside.

  2. Place onion and bacon in bowl, chop 16 sec/sp 4

  3. Add oil and sauté 4 min/ Varoma/ Sp 1

  4. Add pumpkin, nutmeg, parsley, water and stock. Cook 10 min/ 100 degrees/ Sp 1

  5. Add pasta, ensure it is covered by sauce.

  6. Cook a further 7 min/100 degrees/counter-clockwise operationGentle stir setting

  7. Serve with grated Parmesan.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delish - will make again. I only added 200g of...

    Submitted by Nate's Mum on 16. July 2019 - 21:39.

    Delish - will make again. I only added 200g of pasta and that worked well. Grated the pumpkin and a whole onion together and didn’t bother to take them out. Added 200g of diced bacon, garlic, mushrooms that needed to used up and 70g of cream cheese. That was the game changer. 😀 I let it sit for 5 minutes after cooking and it was perfectly cooked. Thank you.

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  • I cooked 200g of pasta and for 9 minutes and it...

    Submitted by Faulknermara on 23. March 2019 - 16:20.

    I cooked 200g of pasta and for 9 minutes and it cooked through well. I could have done with more pasta as I had a little too much sauce. My dish had quite a strong flavour to it which I liked but unfortunately the other 3 members of the house did not. My sauce was quite thick,(pureed veg consistency) so next time I would add a little more liquid at the end.

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  • Moonie00:...

    Submitted by ButterCups on 14. March 2019 - 02:37.

    Moonie00:

    I agree with Moonie00. I cut the amount of Pasta down to 245Grms, but it was still too much, and it didn't cook as it should have done. Also. I didn't have enough sauce either, and I carefully measured and weighed the 300grms of water but it still wasn't enough to cover the pasta. I followed recipe to a tee. Did I like it, yes, but I found it lacking in flavour, and I'm thankful I added the Vegan Chorizo Sausage lastly which gave the sauce an extra kick. I had to cook it for a further 7mins, and then it over cooked (lesson learned should have cut the extra cooking time down to 3 mins) and I ended up with a big mashy blob. So! I added extra Soy Milk to create a runnier sauce, with 1/2 to 3/4 cup of Peas, with heaps of garlic, 1 small onion which I lightly fried together with some extra Massel Chicken stock (Vegan.) Once fried I added the pea mixture to the pasta mix, and lastly the fried Chorizo sausage. Baked it for 15mins, and then topped it all with Daiya Cheese; and cooked if for another 15 mins; and BINGO it was beautiful...

    Cooking 1

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  • Making this Vegan...using Vegan Chorizo instead of...

    Submitted by ButterCups on 13. March 2019 - 04:38.

    Making this Vegan...using Vegan Chorizo instead of Bacon...

    I agree with Moonie00. I cut the amount of Pasta down to 245Grms, but it was still too much, and it didn't cook as it should have done. Also. I didn't have enough sauce either, and I carefully measured and weighed the 300grms of water but it still wasn't enough to cover the pasta. I followed recipe to a tee. Did I like it, yes, but I found it lacking in flavour, and I'm thankful I added the Vegan Chorizo Sausage lastly which gave the sauce an extra kick. I had to cook it for a further 7mins, and then it over cooked (lesson learned should have cut the extra cooking time down to 3 mins) and I ended up with a big mashy blob. So! I added extra Soy Milk to create a runnier sauce, with 1/2 to 3/4 cup of Peas, with heaps of garlic, 1 small onion which I lightly fried together with some extra Massel Chicken stock (Vegan.) Once fried I added the pea mixture to the pasta mix, and lastly the fried Chorizo sausage. Baked it for 15mins, and then topped it all with Daiya Cheese; and cooked if for another 15 mins; and BINGO it was beautiful...

    Baked Pumpkin & Pasta with Vegan Chizorio...Baked Pumpkin & Pasta with Vegan Chizorio...

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  • too much pasta and it was still a bit hard.. I...

    Submitted by Moonie00 on 1. April 2018 - 18:50.

    too much pasta and it was still a bit hard.. I cooked it for another 3 minutes after my first bowl. Great for left overs for work dinners. Now all in the freezer ready to go

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  • We all loved this! I also added a mushroom and...

    Submitted by Tarcey75 on 5. December 2017 - 20:39.

    We all loved this! I also added a mushroom and capsicum to the sauté onion part. Kids devoured it.

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  • Yum! I loved it!! Great option for those who don't...

    Submitted by Deltilly on 8. October 2017 - 20:24.

    Yum! I loved it!! Great option for those who don't like overly meaty meals. I added feta & that was perfect!

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  • Family loved it, great quick middle of week meal...

    Submitted by kennedyrh on 13. December 2016 - 22:10.

    Family loved it, great quick middle of week meal when notmuchin fridge. I didnt have stock so added 1tbsp tomatoe paste, tesapoon curry powder and served it with rocket and feta. Tasted great, thanks.

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  • I made this dish because I

    Submitted by PossumStu on 23. July 2015 - 20:40.

    I made this dish because I have so much home grown pumpkin and to my surprise it was delicious will definitley be making it again tmrc_emoticons.8)  

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  • This was quite a nice

    Submitted by AuntyK on 12. February 2015 - 13:17.

    This was quite a nice alternative to the tomato based sauces, good job: )

    AuntyK

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  • This has become my go to dish

    Submitted by Leanne Reynolds on 22. January 2015 - 21:51.

    This has become my go to dish when I have a bit of pumpkin left over in the fridge. 

    ThermoLea

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  • This was yummy, I added some

    Submitted by CookingQueenWA on 3. September 2014 - 21:41.

    This was yummy, I added some ricotta cheese and only 200gr pasta and put in thermo server for 20min so past a fully cooked.

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  • Winner in this house for

    Submitted by Rowierach on 26. August 2014 - 19:38.

    Winner in this house for dinner tonight! tmrc_emoticons.)

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  • Oh my yumminess 

    Submitted by emmahardgrave22 on 17. August 2014 - 17:35.

    Oh my yumminess 

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  • Thanks Jess! It is a lot of

    Submitted by Leah Hirt on 17. June 2014 - 19:22.

    Thanks Jess! It is a lot of pasta, I almost never get to the whole 300g. More like 200-300g if that. Did you use chicken stock or the vegetable stock?

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  • i made this for dinner

    Submitted by gingerchef_jess on 8. June 2014 - 23:00.

    i made this for dinner tonight, the family liked it. I halved the amount of pasta and found the ratio was good.

    Jess

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