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Pappardelle with honey-glazed pumpkin

With MEGGLE Creme Dual

Ingredients

2 dlMEGGLE Creme Dual
Vegetable oil
250 gPappardelle
1 smallHokkaido pumpkin
1 TBSPHoney
Salt, black pepper
100 g Bacon
2 handfuls of Walnuts
Chopped parsley or basil
to garnish
Dough

Preparation

Step 1

  • Heat oven to 200°C and line a baking pan with baking parchment.
  • Cut the pumpkin in half, remove the seeds and cut either into wedges or into small cubes.
  • Place the sliced pumpkin on the baking parchment, season with salt and drizzle with honey and oil (e. g. olive oil).

Step 2

  • Bake in a preheated oven for 15-20 min. depending on how big the pumpkin pieces are.
  • Cubed pumpkin will bake faster than wedges.
  • Towards the end of baking the pumpkin, toss in walnuts and roast them (they will add a nice toasty smell).

Step 3

  • Cook pasta in salted water until al dente. Drain.
  • Cut bacon into strips or small cubes and fry in a hot pan.
  • Once the bacon is fragrant, add the roasted pumpkin with walnuts and fry some more.

Step 4

  • Add pasta and season with salt. Add MEGGLE Creme Dual.
  • Toss pasta thoroughly to make sure all the ingredients blend with the creme and warm up the pasta.
  • Turn the heat off and serve.
  • Garnish with chopped parsley or basil.