Pumpkin and corn pasta

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter
1 \N 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
\N \N Freshly ground black pepper
½ cup Toasted crumbs*; (optional)
2 tablespoons Butter
½ cup Fresh breadcrumbs



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.

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