This Baked Pumpkin Pasta is based on another recipe of mine - Roast Pumpkin Bacon and Tomato. I just LOVED the flavour of it so much that I decided to make a pasta dish using similar ingredients. Oh yeah - plus I added CREAM!!!!
So now we have CREAMY Baked Pumpkin Pasta with Tomato & Bacon. This creamy pasta also has a little secret trick to make it next level you guys...
...it ALL happens in the oven! That's right - creamy mustard sauce, perfect for coating long luscious strands of pasta, In The Oven.
The original recipe was more of a side dish, but this time I have used the same flavours for a super-easy-weeknight-dinner-friendly main!
See this photo below for my secret trick in action - no trick really - just pour the ingredients for the cream sauce straight onto your (sided!) baking tray, back in the oven for a few minutes and voila!
Spoiler alert, the pasta is cooked on the stove-top though - a small price to pay in my book for hardly any hands on time and you come out with baked pumpkin / butternut squash, crispy bacon and oven roasted tomatoes all bathed in a mustard cream sauce. Plonk it all into your cooked pasta, stir through some basil and then eat!
I can taste it now...
Creamy Baked Pumpkin Pasta with Tomato & Bacon
- 2 tsp olive oil
- 500 g butternut pumpkin / butternut squash chopped into 1 cm cubes
- 1 medium red / spanish onion cut into wedges
- 300 g mini / cherry tomatoes (I used mini grape tomatoes) quartered
- 5 rashers streaky bacon approx 400g - roughly chopped
- 3 tbsp pine nuts
- 1 cup pure cream
- 2 tsp whole grain mustard
- 1 cup small basil leaves (loosely packed)
- freshly grated parmesan cheese to serve
- salt & pepper to taste
- 250 g angel hair pasta dry
- Pre heat oven to 190c ff
- Take a baking tray / sheet pan with sides (see my notes for sizes etc) and pile pumpkin, onion, bacon & tomatoes in the middle of the tray, drizzle over olive oil and mix with your hands to coat, then spread out as evenly as you can (see notes). Bake for 20 minutes.
- While the pumpkin mixture is baking, mix together the cream & mustard and set aside.
- Meanwhile, cook pasta according to packet directions.
- Remove baking tray from the oven, scatter pine nuts roughly over the pumpkin mixture. Now pour the cream & mustard mixture straight on to the baking tray, making sure to get all the mustard on to the tray (see notes).
- Bake for a further 2 minutes.
- Once finished baking, add pumpkin & cream mixture to the cooked pasta along with the basil leaves and mix everything to coat.
- Taste test for salt and pepper at this point and add if necessary, and serve immediately with fresh parmesan.