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  • 2 bacon rashers, trimmed of fat and thinly sliced
  • 1 tablespoon olive oil
  • medium onion, chopped
  • cloves garlic, finely chopped
  • 400g butternut pumpkin, peeled and chopped
  • 1½ cups water
  • 2 cups pasta (macaroni, penne, shells or spirals), cooked according to instructions on packet and drained
  • 1 medium zucchini, chopped
  • 2 tablespoons Parmesan cheese, finely grated
  • freshly ground black pepper
  • 1/2 cup dried breadcrumbs
  • parsley for garnish (optional)
  1. Preheat oven to 220ºC.
  2. Heat a small non-stick fry pan over high heat. Add the bacon and cook for 3 minutes until crispy. Set aside.
  3. In a large pan, heat the olive oil over a medium heat, add the onion, garlic and cook until soft.
  4. Add the pumpkin and 1½ cups of water to the pan and allow pumpkin to cook until soft.
  5. Remove from heat and blend until smooth.
  6. Stir through the cooked pasta, pumpkin, bacon, zucchini and half the parmesan cheese and freshly ground black pepper.
  7. Pour the mixture into a baking dish, spread with remaining parmesan and breadcrumbs.
  8. Cook in oven for 15 minutes or until top is golden and crunchy.
  9. Garnish with parsley and divide among bowls.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Small non-stick fry pan
  • Grater
  • Large pan
  • Baking dish

Nutrition Information

393g Quantity per serving Quantity per 100g
Energy 1751kJ 445kJ
Protein 19.7g 5.0g
Fat, total 10.4g 2.6g
— Saturated 2.7g 0.7g
Carbohydrate 55.9g 14.2g
— Sugars 8.3g 2.1g
Fibre 9.9g 2.5g
Sodium 606mg 154mg