Whole wheat fusilli with pumpkin and crispy bacon

Step 1

Clean the pumpkin and cut it into cubes.

Step 2

Chop the onion, half of the bacon and rosemary in the blender, pour the resulting chopped mixture into a pan with four tablespoons of oil; brown and add the pumpkin cubes as well, season with salt and pepper.

Wet with a tiny bit of water if needed, put the lid on, and cook over low heat for about 15 minutes or until the squash is soft.

Step 3

Then mash the pumpkin with a fork until it almost creates a puree.

Step 4

Put the pasta to cook in boiling salted water, and while the pasta is cooking, cut the remaining bacon into strips and put it to brown over low heat until it is nice and crispy.

Step 5

Drain the pasta, toss with the prepared sauce and crispy bacon. Serve nice and hot perhaps with plenty of Parmesan cheese.