This recipe WILL provide you with a quick dinner that actually gets eaten. It’s kind of like pasta soup!
Note: there are traditional and thermomix friendly instructions for the pumpkin puree.
- • Two rashers of bacon (sliced thinly)
- • Leftover roast chicken (shredded)
- • 100 g cubed feta
- • spelt pasta (enough to feed your family)
- • 1 onion (chopped)
- • 3 garlic cloves (crushed)
- • 750 g pumpkin (cubed)
- • 150 g chicken stock (or water and a good crack of salt and pepper if you don’t have it)
- Cook your pasta according to packet instructions, drain and add to a big mixing bowl.
- Place your onion, garlic, pumpkin and chicken stock in a saucepan and cover with a lid. Bring it to a simmer and then turn the heat down to allow it to steam and cook through.
- Check with a knife after ten minutes to see if the pumpkin is soft. If not, then stir and keep cooking gently. You want translucent onion and pumpkin beautifully soft.
- Fry off your bacon in a saucepan and add to cooked pasta
- Add shredded chicken to bacon and pasta.
- Once cooked, puree pumpkin with a stick blender or blender. and add to pasta, bacon and chicken.
- Serve with feta sprinkled over the top.
- Place 1 halved onion and 3 garlic cloves in the bowl and chop speed 7, 3 seconds.
- Add 750g cubed pumpkin and 150g chicken stock and cook on speed 1, 100 degrees, 15 minutes.
- Puree at speed 9 for 30 seconds.
Ways to pimp this meal:
Use zucchini noodles instead of pasta.
Add a sprinkle of dulse flakes on top of pasta.
Use half pumpkin and half zucchini as the sauce to get another veggie in.
In fact – combine any two or three veggies instead of the 750g pumpkin. Just ensure all are cooked through before blending.
Use any meat combo you like – chorizo would also be lovely.