Creamy Pumpkin Pasta with Crispy Pancetta

Creamy Pumpkin Pasta with Crispy Pancetta

45 mins
easy
2 servings

A delicious and satisfying pasta dish featuring roasted pumpkin, crispy pancetta, and tender Brussels sprouts. This recipe is easy to follow and perfect for a weeknight dinner.

FallPastaPumpkinVegetarian

Equipment Needed

  • Blender or Food Processor
  • Large Pot
  • Saucepan

Ingredients

  • 120.00 gFusilli pasta(Use gluten-free fusilli if needed)
  • 1.00 Onion(Finely chopped)
  • 1.00 cloveGarlic(Minced)
  • 125.00 gPancetta(Cut into small pieces)
  • 300.00 gPumpkin(Cubed)
  • 5.00 sprigsThyme(Fresh leaves only)
  • 500.00 mlVegetable Broth(Low sodium preferred)
  • 60.00 mlCream(Full-fat coconut milk for vegan option)
  • 200.00 gBrussels Sprouts(Halved)

Instructions

1

Cook pasta according to package directions. Reserve some pasta water.

Estimated time: 8 minutes

2

Sauté pancetta until crispy. Remove and set aside.

Estimated time: 5 minutes

3

Sauté onion and garlic until softened. Add pumpkin and thyme.

Estimated time: 5 minutes

4

Pour in broth and bring to a simmer. Cover and cook until pumpkin is tender.

Estimated time: 12 minutes

5

Blend the mixture until smooth, adding reserved pasta water as needed for desired consistency.

Estimated time: 5 minutes

6

Steam or sauté Brussels sprouts until tender-crisp.

Estimated time: 8 minutes

7

Combine pasta, pumpkin sauce, Brussels sprouts, and pancetta in a large bowl.

Estimated time: 2 minutes

8

Toss to coat evenly.

Estimated time: 2 minutes

9

Serve immediately.

Estimated time: 1 minutes

10

Garnish with extra parmesan cheese (optional).

Estimated time: 1 minutes