Penne with creamy pumpkin sauce and bacon

Name: penne with creamy pumpkin sauce and bacon
Total time: 30 min
Yield: 4
Ingredients: 500 gram bottle gourd peeled, in slices; 2 tablespoon olive oil; 1 teaspoon Provencal herbs; 300 gram penne; 200 gram breakfast bacon cubes; 1 shallot finely shredded; 200 milliliters creme fraiche; 100 gram Parmesan cheese grated; 2 tablespoon pumpkin seeds

Try this penne with creamy pumpkin sauce and bacon

Ingredients

Directions

Preheat the oven to 200ºC.
Place the slices of pumpkin on the baking sheet and brush them with a brush of oil. Sprinkle with salt, pepper and the Provençal herbs. Roast the pumpkin high in the oven in about 20 minutes.
Meanwhile, cook the penne al dente. Drain and rinse in a colander under cold water. Let the penne drain.
Heat 1 tablespoon of oil in a frying pan and fry the bacon cubes on a low setting until crispy. Remove the bacon from the pan and keep separate. Fry the shallot for about 4 minutes in the shortening. Add the crème fraîche and bring to the boil briefly.
Remove the pumpkin from the oven, but do not switch off the oven. Puree the pumpkin with the cream sauce with a hand blender. Season the creamy pumpkin sauce with salt and pepper.
Stir in the penne and bacon through the sauce and scoop into the oven dish. Sprinkle with the Parmesan cheese and pumpkin seeds and fry the pasta in the middle of the oven in about 20 minutes until golden brown.