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This spaghetti with roasted Hokkaido pumpkin and crispy bacon is creamy, spicy, and perfect for fall. It's an uncomplicated dish full of flavor that can be on the table in no time.
#gluten-free
Ingredients
-
400
g Hokkaido pumpkin
-
3
tbsp olive oil
-
sea salt, pepper
-
Herbs of Provence
-
150
g bacon
-
2
Packs of
KOMEKO SPAGHETTI
-
Parsley, fresh
-
Parmesan, grated
Preparation
- Preheat oven
Preheat the oven to 180°C top/bottom heat. - Prepare and roast the pumpkin
Rinse the Hokkaido pumpkin thoroughly, remove the seeds, cut into small cubes, and toss in a bowl with 2–3 tablespoons of olive oil, Provençal herbs, salt, and pepper. Place the cubes on a baking sheet lined with parchment paper on the middle rack of the preheated oven for about 15–20 minutes. The baking time depends on the size of the cubes. - Fry bacon
Sauté the bacon in a large pan for about 3-4 minutes. - Cook spaghetti
In the meantime simmer the KOMEKO SPAGHETTI for 1 minute in 1–1.5 liters of salted water. - Combine spaghetti and pumpkin
Drain the spaghetti and immediately add it to the pan with the bacon. Add the diced pumpkin and chopped parsley to the spaghetti in the pan. Do not cook, just toss lightly. - Season to taste & serve
Season with salt and pepper, then serve sprinkled with Parmesan cheese! Enjoy!
Our tip: You can prepare this recipe with both the KOMEKO SPAGHETTI as well as with our WHOLE GRAIN RICE SPAGHETTI, it is up to you :)
