Made this for tea a couple of nights ago. And if you ask me and 3 year old, it was pretty yum.
If you ask fussy pants husband it wasn’t, but we all know he is a sooky lala when it comes to food… If it ain’t meat and veg of some boring description smothered in lashings of salt, he thinks it ‘has no flavour’. Maybe that will be my next topic.
Anyway, we don’t tend to eat many cream based meals, as obviously not so good for the waistline or cholesterol levels. But I was getting desperate for meal ideas, and the ingredients I had here meant this was the result.
Recipe: Creamy Mushroom, Avocado, Bacon and Roast Pumpkin with Pasta
Ingredients (apologies if you like exact measurements, I’m more of a chuck it in and hope for the best kind of cook!)
- Cooked pasta of your choice
- Pumpkin (I used butternut)
- 2 small red onion
- 2 cloves garlic
- 8 slices short bacon
- approx 1/2 cup white wine
- 1 tub of Philadelphia Cream for Cooking
- 1 tbsp Vegetable stock concentrate, in 1 cup of water
- 1/4 cup dried mushroom powder
- tbsp of Wholegrain mustard
- tbsp dijon mustard
- Sliced mushroom (I used 4 large)
- Bunch of asparagus, trimmed and chopped 1cm pieces
- Avocado, sliced
- Fresh lemon juice and pepper to serve
(Instructions for BIKM but could easily be done on the stove top)
Firstly, peel and chop pumpkin into bite size pieces, toss in olive oil, and roast in oven to your desired softness. Mine were about 35-40 min at approx 180 degrees.
While that is cooking….
1. Chop onion and garlic in BIKM
2. Cut bacon into strips, add oil and bacon to BIKM and cook with onion and garlic.
5-7 min, speed 1, temp 100
3. Add cup white wine. Saute 2 min, speed 1, temp 100.
4. I added the butterfly tool here, but not sure if it really needs it.
5. Next add cream, wholegrain mustard, dijon mustard, mushroom powder, vegetable stock concentrate, mushroom.
Cook 10 min, speed 1, temp 100.
6. Add asparagus, cook for 3 min, speed 1, temp 90.
7. Stir through cooked pasta, add avocado and roasted pumpkin, serve.
Add a squeeze of fresh lemon juice and some pepper at the table if you like.
My version was pretty runny, but if you like a thicker sauce perhaps more cream or a spoonful of cornflour added towards the end to thicken it up.