Spicy Bacon and Pumpkin Pasta

Main courseServes 2

Put last week’s left over pumpkin to good use with this Spicy Bacon and Pumpkin Pasta recipe form the team at West Yorkshire preserve producers Shaws. Spicy and comforting, this quick and simple pasta dish uses their Habanero & Red Pepper Chutney and makes a deliciously quick and satisfying supper. For more recipe inspiration and to find out where to buy their award winning range visit www.shaws1889.com METHOD


120g Dried Pasta
200g Bacon Lardons
1 small Onion, chopped
200g Pumpkin, peeled & diced (approx. 1cm cubes)

Handful of Pumpkin seeds
150g Shaws Habanero & Red Pepper Chutney
2 tsp Creme Fraiche
½ tsp Basil, chopped
25g Cheddar Cheese, grated (optional)


  1. Cook the pasta as per the packet instructions. Whilst the pasta is cooking, fry the bacon in a non-stick pan until starting to crisp.
  2. Add the onion and cook together for a further 2-3 mins.
  3. Add the pumpkin and a splash of water and cook on a low-medium heat for 6-8 mins with the lid on or until the pumpkin no longer firm.
  4. Rinse the pumpkin seed to remove any stringy flesh and dry on a tea-towel. In a bowl mix oil, salt & pepper then stir through the pumpkin seeds. Layer on a lined baking tray and roast in the oven at 220°C/Gas 7 for approx 10 minutes until slightly puffy and crisp.
  5. On a low heat, stir through the Habanero & Red Pepper Chutney, creme fraiche, basil and cheese (if using) until fully combined and heated through.
  6. Add the drained pasta and mix well.  Sprinkle the roasted pumpkin seeds on top and enjoy