Pumpkin, Pancetta & Brussel Sprout Pasta Bake


  • Chopped pumpkin, enough to fill 1 baking tray
  • Dried pasta (Penne Rigate)
  • Brussel sprouts (I used about 3/4 of a small pack)
  • 1 white onion
  • 150g diced smoked bacon
  • 100ml double cream
  • 1/2 vegetable stock cube
  • 1 tbsp plain flour
  • Cheddar cheese
  • 1 tbsp butter
  • 1 tsp lazy garlic


Step by Step Instructions

Step 1

Add the chopped pumpkin to a lined baking tray and drizzle with olive oil, salt and a generous seasoning of dried sage. Bake on 180 for 20mins until soft.

Step 2

Fry your bacon in a pan until browned, set aside in a bowl for later.

Step 3

Dice your onion and brussel sprouts finely.

Step 4

Meanwhile add your pasta to salted, boiling water and cook according to the packet. When the pasta is done drain and set aside.

Step 5

Put the pan back on a low-medium heat and add the butter, when melted add the onions, Brussel sprouts, garlic and a sprinkle of dried sage. Fry until the onions and sprouts are softened (4-5mins).

Step 6

Dissolve 1/2 vegetable stock cube into 150ml boiling water.

Step 7

Add 1 tbsp of flour to the frying pan with the brussel sprouts and onions, cook for 1 min.

Step 8

Add the vegetable stock and the double cream to the pan, mixing everything together.

Step 9

Add the bacon and the drained pasta to the pan along with a handful of grated cheddar, mix well to combine.

Step 10

Spoon the pasta mixture into an oven proof dish and top with cheese. Bake in the oven until golden brown and crispy on top (15-20mins).