Pumpkin and corn pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | Bacon rashers; chopped (1 to 2) | |
| ¾ | cup | Milk |
| ¾ | cup | Water |
| 1 | pack | MAGGI Alfredo Pasta 'n More |
| 1 | cup | Whole kernel corn |
| 1½ | cup | Cooked diced pumpkin |
| Freshly ground black pepper | ||
| ½ | cup | Toasted crumbs*; (optional) |
| 2 | tablespoons | Butter |
| ½ | cup | Fresh breadcrumbs |
Directions
PUMPKIN CORN PASTA
TOASTED CRUMBS
Pumpkin Corn Pasta:
Heat the butter in a saucepan. Add the bacon and cook for 2-3 minutes.
Add the milk, water and Pasta 'n More mix.
Bring to the boil, stirring, then simmer over a low heat for 3 minutes.
Add the corn and pumpkin and cook for a further 1-2 minutes.
Season with black pepper and serve sprinkled with the toasted breadcrumbs if desired.
Toasted Crumbs:
Heat 2 tabs butter in a frying pan.
Add ½ cup fresh breadcrumbs and cook over a moderately low heat, stirring constantly, until the crumbs are golden brown.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.