Penne with Roasted Pumpkin, Bacon and Chick Peas Recipe

How to make Penne with Roasted Pumpkin, Bacon and Chick Peas


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. Cut 8 thin wedges from the pumpkin (skin on, remove seeds) and place in a single layer on one baking tray. Drizzle with 2 teaspoons of olive oil. Bake for 10-15 minutes or until golden and tender. Reserve.
  3. Remove skin from remaining pumpkin and chop into 2cm pieces. Combine in a mixing bowl with onion and 1½ tablespoons of olive oil. Season with salt and pepper. Place on the other prepared tray. Bake for 20-25 minutes or until cooked and golden. Add the chick peas for the last 5 minutes of cooking to heat through.
  4. While the pumpkin is cooking, combine lettuce, grated zucchini and apple in a salad bowl. Cover and place in fridge.
  5. Heat a medium-sized frying pan over medium heat. Add 1 teaspoon of oil and the bacon. Cook for 5-6 minutes or until crisp. Add the garlic and cook for 1 minute or until fragrant. Set aside.
  6. Meanwhile, bring a large saucepan of salted water to the boil. Add the penne and cook for 10 minutes or until tender. Reserve ¼ cup cooking water. Drain pasta and return to the pan.
  7. Stir the cream, reserved water and parmesan into the pasta. Fold through the roasted pumpkin pieces and onion and rocket leaves (reserve a few leaves for garnish). Pile mixture into a large serving dish, layering with the pumpkin slices as you spoon in.
  8. Serve with the salad, drizzled with the extra olive oil and vinegar.

Tip: To make this recipe vegetarian, omit the bacon and use 2 cans of chick peas.