Pumpkin Fusilli With Bacon And Sage Crumbs



300 grams butternut pumpkin
250 grams fusilli
200 grams free range bacon
10 grams sage
2 clove garlic
1 zucchini
0.5 onions
2.5 cups water
3 tbsp Greek yoghurt*
stale bread*
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and finely chop onions
– peel and coarsely grate butternut pumpkin
– wash and chop zucchini
– tear bread into large pieces
– peel and crush garlic
– dice bacon
– chop sage


1. Heat oil in a large stockpot over a low heat. Add onion. Cook, stirring until soft. Stir in pasta, pumpkin, zucchini, water, yoghurt, salt & pepper. Bring to boil and simmer for about 10 minutes, stirring occasionally until pasta is tender.
2. Meanwhile, process bread and garlic in a food processor to form large crumbs.
3. Heat olive oil in a non-stick, frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for about 2 minutes, or until lightly browned. Add crumb mixture and cook, stirring for about 6 to 8 minutes, or until golden brown. Stir in sage. Remove from heat. Season well with pepper.
4. Serve pasta topped with bacon and sage crumbs.

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