Left Continue shopping
Your Order

You have no items in your cart

Chicken bacon pumpkin pasta

Chicken Bacon Pumpkin Pasta

All credit for this recipe goes to Lindsay from 'Pinch of Yum'. I can't help but share it in time for Halloween when pumpkin is so readily available (and bacon is so good) - the only change for this version is using the whole pumpkin rather than ready-made puree. It's more work but well worth it! You can also keep some of the roasted pumpkin whole to give an extra textural dimension.

Serves 6-8


  • Diced Free Range or Organic Springfield Chicken Fillet
  • 500g dried macaroni
  • 100g grated parmesan
  • 120g mozerella
  • 1 pack thick-cut bacon
  • 2 tablespoons butter
  • 1 white onion
  • a splash of white wine (optional)
  • 1 clove garlic
  • 1 medium pumpkin
  • 230ml chicken broth
  • 230ml milk
  • 50ml cup olive oil
  • 1 teaspoon salt
  • Fresh bunch of sage
  • Fresh bunch of parsley
  • Whole nutmeg (ground is fine)
  • Salt and pepper