Autumnal Pumpkin Penne with Bacon-Walnut Crumbs
Pastes
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
35 Min
Description
This pumpkin penne with bacon-walnut crumbs is a wonderfully hearty dish that is perfect for autumn. The Hokkaido pumpkin provides a creamy sauce, while the crispy bacon-walnut crunch offers a great contrast. I love how quick and easy this dish is to prepare – ideal for a cozy evening. If you like it vegetarian, you can simply leave out the bacon. An absolute favorite recipe that is always well received by us!
Ingredients (13 ingredients)
-
500 g Hokkaido pumpkin
-
4 clove Garlic
-
1 tsp Tomato paste
-
2 tbsp Olive oil
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to taste Salt
-
to taste Pepper
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250 g Penne
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1 tbsp Crème fraîche
-
25 g Walnuts
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3 tbsp Panko (Japanese breadcrumbs)
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50 g Diced bacon
-
2 tbsp Butter
-
2 Stiele smooth Parsley
Preparation (11 steps)
Prepare pumpkin and garlic
Cut 500 g Hokkaido pumpkin into approx. 2 cm cubes. Peel and halve 4 cloves of garlic.
Prepare pumpkin mix
Put the pumpkin and garlic together with 1 tsp tomato paste, 2 tbsp olive oil, salt and pepper into the mixing bowl and chop for 5 sec./speed 4.
Sauté pumpkin mix
Transfer the pumpkin mix from the mixing bowl to a baking tray lined with baking paper and bake in the preheated oven at 220°C (top/bottom heat) for approx. 25 minutes.
Cook penne
Cook 250 g penne in salted water according to the package instructions, drain, collecting 200 ml pasta water.
Puree pumpkin sauce
Put the baked pumpkin mix together with 1 tbsp crème fraîche and 200 ml pasta water into the mixing bowl and puree for 30 sec./speed 8. Season with salt and pepper if necessary.
Mix sauce with penne
Add the cooked penne to the pumpkin sauce in the mixing bowl and mix for 10 sec./reverse/speed 2.
Chop walnuts and garlic
Put 25 g walnuts and 2 cloves of garlic into the mixing bowl and chop for 3 sec./speed 5.
Prepare bacon-walnut crunch
Put the chopped walnuts and garlic together with 3 tbsp panko and 50 g diced bacon in a bowl and mix.
Fry bacon-walnut crunch
Heat 2 tbsp butter in a pan and fry the bacon-walnut crunch in it for approx. 2 minutes until crispy.
Chop parsley
Wash, shake dry and roughly chop approx. 2 sprigs of smooth parsley.
Arrange
Arrange the pumpkin penne with the bacon-walnut crunch and sprinkle with chopped parsley.
Finished cooking? Great! 🎉
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Created by
Anna Dubois
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Nuts
- Milk
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