Submitted by Tiffany Southam
Creamy Pumpkin & Bacon Pasta
Serving: 4
Ingredients
- - 2 cups Shell pasta (large shells)
- - 1/2 cup pumpkin puree
- - 120g cream cheese
- - 1/4 cup evaporated milk
- - 1/2 tsp minced garlic
- - 1/2 tsp salt
- - 1/4 cup diced bacon
- - Parmesan Cheese
Instructions
- - Dice pumpkin, cook until soft, drain and puree. ( Keep a handful of diced pumpkin once its cooked before you puree it).
- - Cook pasta according to packet instructions until soft, strain.
- - Add both pumpkin and pasta to the slow cooker.
- - Pan fry the diced bacon with the garlic until brown.
- - Place bacon in slow cooker and add the evaporated milk.
- -Cook for 1-2 hours on low stirring occasionally
- - Add the cream cheese and stir occasionally until melted through and sauce is thick.
- - Before serving throw in the handful of cooked diced pumpkin you saved and stir gently, sprinkle with some Parmesan cheese and enjoy.
- NOTE: If sauce is too thick add a little water.
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This looks delicious and I’d love to try. I notice that the pasta is precooked and then cooked for 1-2 hours in slow cooker. Wouldn’t this make the pasta very soft and overcooked? Haven’t cooked pasta in the slow cooker before.
The pasta would have to be cooked first if the recipe uses cooked otherwise raw pasta would absorb too much liquid that’s not accounted for and dry everything out. However you could instead add the cooked pasta closer to the end for sure 🙂
I made this tonight and it was amazing. I half cooked the pasta before adding it.
Also I used 1.5 cups pumpkin puree, 1 cup bacon pieces and 3/4 tin of evaporative milk ?