Creamy Pumpkin Sauce Pasta with Prawns, Bacon and Broccoli

 

 

 

When Alvin of Chef and Sommelier mentioned that he cooked pumpkin prawns for his family, many of us bloggers were ooh-ing and ahh-ing away.  Check out the delicious recipe HERE.



Alvin's recipe inspired me to try a pasta version, with bacon and brocoli.  It was indeed very appetizing, and makes a nice change from the usual carbonara version.   

Creamy Pumpkin Sauce Pasta with Prawns, Bacon and Broccoli
Serves 4

• 250g medium size prawns, shelled and deveined.  Rinse and drain well.
• 120g bacon, cut into small bite size pieces
• 150g mashed/pureed pumpkin (steam the sliced pumpkins until cooked and mash, or blend/puree it)
• 150g brocolli, cut into small bite size florets
• 1 medium sze onion, diced
• 2 pips garlic, minced
• 200ml evaporated milk
• 400ml water
• Salt and sugar to taste
• 400g whole wheat pasta

I use this organic pasta that I bought from NTUC Fairprice. 
Cooks fast and not as heavy/dense as the other types of whole wheat
pasta that I've had. 

1.   Put the prepared prawns into a bowl, add a pinch of salt and sugar and mix it well.  This is to give the prawns a slight crunch and a smooth texture.   

2.  Cook the pasta until al-dente.  Drain and set aside.

3.  Rinse the broccoli florets and microwave for about 2 minutes until just slightly cooked.

4.  Heat some olive oil and fry the garlic, then add the bacon.  Fry the bacon until just charred at the edges.  Add the brocolli and the prawns, toss quickly. 

5.  Add the pumpkin puree, evaporated milk, water and stir until evenly coated.  Adjust the taste with salt and sugar.  Add additional water if the sauce is too thick.  Remember that you will be adding this to the pasta, so there should be sufficient sauce to coat the pasta.

6.  Serve the pasta onto individual serving plates and pour the sauce on top and serve immediately.