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Bacon and Butternut Pasta

A community recipe by SAFruitCake

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.

Ingredients

Serves: 4

Metric Cups

500 millilitres butternut squash (diced)
1 onion
½ teaspoon garlic (crushed)
¼ teaspoon minced fresh 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.