February 15, 2019

Gluten and Dairy Free Pumpkin and Pancetta Pasta

Hello everyone

Website Updates

Now I have all the issues sorted with the website I’m starting to concentrate on adding in some new functionality.  You may or may not have noticed some new things appearing.  On the side bar I’ve added in a link to my Facebook and Instagram pages and you can also see a mosaic of the last few pictures I’ve posted.

At the top of each recipe there are some buttons you can use to easily share the recipes to your social media.  With one simple click you can share on Facebook, Twitter, Pinterest and Yummly.

I’m also working on adding in a related post feature, so if you have enjoyed the recipe it will suggest three similar recipes you may also wish to try out. 

Hope you like the new features and find them useful.

The Recipe

Tonight’s new recipe is for pumpkin and pancetta pasta. I really like cooking with what I call the orange vegetables: carrot, pumpkin, sweet potato and butternut squash.  Actually this weekend I’m planning on making a butternut squash, spinach and bacon soup, I’ll try and photograph it and share the recipe. 

I’ve used pumpkin as base for a pasta sauce before and it works really well.  This time I’ve added in some pancetta to add an extra bit of smokiness.

I made a double batch of this recipe and packed up the leftovers for lunch at work the next day.  I added a drizzle of water and popped it in the microwave for a couple of minutes and it tasted great.

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Pancetta Pasta

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