PUMPKIN, BACON AND SUNDRIED TOMATO PASTA BAKE

Pumpkin, Bacon and Sundried Tomato Pasta Bake image

Provided by Chickee

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

500 g pumpkin
150 g diced bacon
1 onion, finely diced
3 garlic cloves, minced
500 g spiral pasta
425 g condensed creamy pumpkin soup
2 tablespoons fresh basil, chopped
1/2 cup white wine
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated tasty cheese
1/2 cup roasted pine nuts
1/2 cup sundried tomatoes, sliced thinly
olive oil
grated tasty cheese, extra

Steps:

Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
Cook pasta until almost cooked, about 9 minutes in boiling water.
Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
Bake for 10 minutes at 200 degrees.
Remove from the oven and let stand 5-10 minutes before serving.

Nutrition Facts : Calories 642.9, Fat 27.1, SaturatedFat 8.8, Cholesterol 38.7, Sodium 422.8, Carbohydrate 74, Fiber 4, Sugar 5.3, Protein 23.2