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Bacon and Butternut Pasta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a Weigh Less recipe, but after trying it once, it has become one of our favourites.

This is a Weigh Less recipe, but after trying it once, it has become one of our favourites.

Ingredients

Serves: 4

Metric Cups
  • 500 millilitres butternut squash (diced)
  • 1 onion
  • ½ teaspoon garlic (crushed)
  • ¼ teaspoon minced fresh root ginger
  • 320 millilitres coconut milk (lite or low fat milk)
  • 400 grams bacon
  • 160 grams pasta
  • 1 tablespoon curry/masala mix
  • pepper
  • 10 millilitres extra virgin olive oil
  • 18 fluid ounces butternut squash (diced)
  • 1 onion
  • ½ teaspoon garlic (crushed)
  • ¼ teaspoon minced fresh gingerroot
  • 11 fluid ounces coconut milk (lite or low fat milk)
  • 14⅛ ounces bacon
  • 5⅔ ounces pasta
  • 1 tablespoon curry/masala mix
  • pepper
  • fluid ounce extra virgin olive oil

Method

Bacon and Butternut Pasta is a community recipe submitted by SAFruitCake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the pasta al dente. While pasta is boiling, fry the onion, garlic, bacon and ginger in olive oil.
  • After 5 minutes of frying, add the spices and cook for a further 2 minutes. Add the remaining ingredients and top with enough chicken stock to cover the butternut.
  • Allow the butternut mixture to slowly simmer until cooked through.
  • Drain pasta and top with sauce.
  • Cook the pasta al dente. While pasta is boiling, fry the onion, garlic, bacon and ginger in olive oil.
  • After 5 minutes of frying, add the spices and cook for a further 2 minutes. Add the remaining ingredients and top with enough chicken stock to cover the butternut.
  • Allow the butternut mixture to slowly simmer until cooked through.
  • Drain pasta and top with sauce.
  • Additional Information

    I have done this with sweet potato as well.

    I have done this with sweet potato as well.

    Tell us what you think