• 35minutes
  • 356calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 teaspoon oil

  2. 1 large onion , chopped

  3. 3 garlic cloves , crushed

  4. 100 g lean bacon , diced

  5. 1 red capsicum , diced

  6. 1 pinch chili flakes

  7. 3 cups diced pumpkin

  8. 2 cups chicken stock

  9. 1 sprig rosemary

  10. 400 g lite evaporated milk

  11. 300 g macaroni or 300 g other small pasta

  12. 90 g grated low-fat cheese

  13. salt and pepper

  14. 1 cup fresh wholemeal breadcrumbs

  15. extra cheese , for topping

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large ovenproof frying pan. Add the onion, garlic, bacon, capsicum and chilli flakes. Gently fry until the vegetables and bacon are soft.

  2. Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften. Crush it a little with a fork and then add the remaining stock, the dried pasta and lite evaporated milk.

  3. Stir well then add the rosemary. Simmer gently until the pasta is tender and the liquid absorbed. If the liquid is evaporating too quickly, cover the pan while simmering. When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese. Season with salt and pepper to taste then smooth over the top. Sprinkle on the breadcrumbs and a little extra grated cheese and brown under a heated grill until golden and bubbling.


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