Cauliflower Fettuccine with Pumpkin & Bacon crumble
Serves 4
Ingredients
- 500g pumpkin, peeled, diced into 1cm cubes
- 3 – 4 bacon rashers, finely chopped
- 2 tablespoons thyme leaves
- 1 tablespoon olive oil
- 350g cauliflower
- 1 ¼ cups lite milk
- Pinch salt and black pepper
- ½ cup finely grated parmesan cheese, plus extra to serve
- 400g Fettuccine
Method
- Preheat oven to 200 C. To make the crumble, combine pumpkin, bacon, thyme and oil in a roasting pan. Season and toss well. Roast for 20 minutes or until pumpkin is golden brown and bacon turns crisp.
- Meanwhile, combine cauliflower and milk in a medium saucepan. Bring to medium heat. Cover and simmer for 6 minutes or until tender.
- Used stick blender to puree cauliflower mixing until smooth. Stir in parmesan cheese and season to taste.
- Cook pasta in a saucepan of boiling salted water over high heat for 8 minute or until al dente. Drain and toss through cauliflower sauce.
- Spoon pasta into serving bowls and top with pumpkin/bacon crumble. Serve with extra parmesan
