Yield: 4 servings
| Measure | 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 |
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.