Ingredients:
1 pkt. Pasta
1 no Big Onion
5 cloves Garlic
2 tbsp Olive oil
4 tbps Flour
1 Big no. Pumpkin puree - cooked & mashed it.
1/2 lit. Chicken Broth
1 lt. Low-fat milk
1 can Ideal Milk
To taste : Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)
For Garnish: Grated Parmesan cheese & Fried Crispy Bacon
1) Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
2) Meanwhile, mince the Onion and garlic; finely chop the sage.
3) Heat the oil in a large saucepan over medium heat. Fried the bacon till crispy then take out set aside. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add in 4 tbsp of flour & well mix it. Add the pumpkin puree, chicken broth, milk and ideal milk. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting. (If you want a smooth & creamy sauce, you can blend it & re-boil the sauce against)
4) Drain the pasta and add to the sauce, sprinkle with crispy bacon. To served.
