Pumpkin-Bacon Pasta

Pumpkin-Bacon Pasta

1 metric cup (250ml rather than the US 200ml) trivelle or spiral pasta
1 metric cup penne pasta
1-2 tablespoons (20ml tablespoons, not 15ml) oil
Chopped parsley

Sauce:

2 metric cups water
250g-300g pumpkin, peeled, roughly chopped (like butternut) (300g is 10oz)
470g jar pasta sauce with tomato & mushroom (15oz?)
4 middle bacon rashers, (strips?) cut into strips
3 (20ml tabs) tablespoons of cream

Cook pumpkin in water for 20-25 minutes or until tender. Strain, reserve liquid, tip pumpkin mixture into a food processor and blend until smooth. Maybe you could mash with a fork? We use a potato masher.

Fry bacon until slightly crisp. Add pumpkin puree & sauce. Stir until sauce boils. Stir in cream, season with pepper if required. Cook pasta in plenty of boiling, lightly oiled water until 'al dente'. Drain well. Return to pan, add oil and parsley, toss together. Spoon into bowls. Reheat sauce, serve over pasta. Serves 4.

This recipe we have made for many years. The original recipe I think comes from a Leggos pasta pack.