There’s something irresistible about the combination of pumpkin and bacon—sweet, smoky, and oh-so-satisfying. This Pumpkin & Bacon Penne Pasta brings those flavours together in the best way, with crispy bacon, roasted pumpkin, and a rich, creamy pumpkin-infused sauce. Finished with Avohaven Salt’n’Peppa, it’s the perfect balance of comfort and flavour. Whether you're looking for an easy midweek meal or something a little special, this dish is sure to become a new favourite!
Ingredients:
500g pumpkin, peeled and diced into 1.5cm cubes
2 Tbsp olive oil
1 tsp Avohaven Salt’n’Peppa
4 rashers streaky bacon, diced
1 small brown onion, finely chopped
2 cloves garlic, minced
½ tsp dried thyme (or 1 tsp fresh)
250ml cream
½ cup milk
½ cup grated Parmesan cheese, plus extra for serving
350g penne pasta
½ cup reserved pasta water (if needed)
Fresh parsley, chopped, for garnish
Instructions:
Preheat the oven to 200°C (fan bake). Toss the pumpkin cubes with olive oil and Avohaven Salt’n’Peppa, then spread them on a lined baking tray. Roast for 20–25 minutes until soft and slightly caramelised.
Cook the penne pasta in a large pot of salted boiling water according to the packet instructions. Reserve ½ cup of the pasta water before draining.
While the pumpkin is roasting and the pasta is cooking, heat a large frying pan over medium heat. Add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
In the pan with the bacon fat, add the onion and cook for 3–4 minutes until softened. Stir in the garlic and thyme, cooking for another minute.
Take half of the roasted pumpkin and blend it with the cream and milk until smooth. Pour this mixture into the pan with the onions, stirring to combine. Let it simmer gently for 5 minutes.
When you are ready to serve, stir the Parmesan into the pumpkin sauce. Add the cooked pasta, crispy bacon, and remaining roasted pumpkin cubes. If the sauce is too thick, add a little reserved pasta water to loosen it. Taste and adjust seasoning if needed, adding an extra pinch of Avohaven Salt’n’Peppa if desired. Serve with extra Parmesan and a sprinkle of fresh parsley.
Tips & Variations:
Swap cream for evaporated milk if you prefer a lighter sauce.
Add a pinch of chilli flakes for a subtle heat.
Try it with fresh sage instead of thyme for a classic pumpkin pairing.
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