1 1/2 cup cooked, mashed pumpkin
2 oz / 50g bacon
2 tblspns grated parmesan (plus more to serve)
1 tblspn breadcrumbs
1 tspn white truffle oil
12-16 jumbo pasta shells
salt and pepper
12 sage leaves
2-3 oz butter
roasted vegetable salad:
2 large zucchini
1 large spanish (red) onion
6-8 assorted mini bell peppers or 2 large bell peppers
4-6 slices of pancetta
time: 30 minutes active,
25 minutes baking
you will need:
truffled pumpkin pasta with burnt sage sauce over a roasted vegetable salad
there is something about a meal served entirely in one platter or bowl
the lazyboy banquet!
the whole meal is laid before you. pick at the bits you like. and clear the whole table by picking up a single dish!
this meal comes together in the time that it takes the pasta to cook.
put on a large pot of salted water.
pre-heat the oven to 450f.
pour a healthy splash of olive oil into a baking tray and put it into the oven to heat.
I buy a bag of pumpkin (cut, peeled and cubed) and throw it in the microwave for 5 mins
place the bacon and pancetta in a skillet. let the bacon soften and render its fat, remove it and place it into the food processor.
turn the pancetta slices; they will sizzle and curl up into sexy little roses.
slice the zucchini into 3/4 inch chunks, slice the bell peppers (if you bought large ones), and slice the onion in half, then slice each half into quarters. toss these vegies into the baking tray with the hot olive oil (careful!) so that they are covered in oil. season with salt and pepper.
by now, the water should be boiling so throw the pasta shells in and stir a bit so that they move around the water and don't stick to the bottom.
throw the cooked pumpin cubes (or canned pumpkin if you wish), the parmesan, truffle oil, salt and pepper some grated nutmeg and the breadcrumbs into the food processor with the bacon. I also add any bacon fat from the skillet. pulse to combine.
add more truffle oil or parmesan or pepper etc...as needed
melt the butter and sage leaves in the skillet. let this bubble and brown a little.
drain the pasta shells and spoon the pumpkin filling into them.
arrange them in an oven proof dish. pour the melted butter and sage over this and pop the dish in the oven alongside the vegetables.
drizzle a little balsamic vinegar over the vegies.
arrange some arugula leaves on a platter, add the crispy pancetta.
put the oven-hot vegies on top of the arugula and place the dish with the pasta in the middle.
drizzle a little olive oil and balsamic over the vegetables. shave some parmesan over the pasta shells.
fresh pepper never goes astray.
neither does a bloody good bottle of red, for that matter!