Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pumpkin Pancetta Pasta.
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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.
Other Dinner Ideas
If you like this recipe for Gluten and Dairy Free Pumpkin Pancetta Pasta then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Chicken & Vegetable Pasta Bake (Gluten & Dairy Free)
- Try out a risotto with Cheese and Tomato Risotto (Gluten & Dairy Free)
- Have some fish with my Salmon Kebabs (Gluten & Dairy Free)
- Have a vegetarian option with my Moroccan Pilaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Pumpkin Pancetta Pasta (Gluten Free, Dairy Free)
Cook the pasta per the instructions on the packet and set aside
Add a drizzle of olive oil to a shallow pan over a medium heat
Add in the onion, chilli, garlic, mushrooms and pancetta
Saute for 10 minutes
Stir in the oregano, basil, pumpkin purée, water, dairy free cream and season to taste
Cook for a couple of minutes
Add in the spinach and leave for a couple of minutes until wilted
Stir in the pasta and serve topped with a sprinkle of chives and some dairy free cheese