4 Servings
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You can never go from with pasta and this linguine recipe is so easy, you can make it with your eyes closed! 


  • 350g pork and veal mince
  • 2 tsp olive oil
  • 750g butternut pumpkin
  • 2 green onions, thinly sliced
  • 1 tbsp thyme leaves
  • 2 garlic cloves, crushed
  • 1/3 cup white wine
  • 3/4 cup cream
  • 1 cup chicken stock
  • 1/3 cup Parmesan, grated
  • 375g linguine
  • 2 rashers rindless bacon, chopped
  • 1 lemon, zest and juice, wedges

Brown mince meal in oil for 3-4 minutes. Peel pumpkin, reserving 1 cup skin. Chop flesh. Add to mince with onion, thyme and garlic. Cook 5 minutes.


Add wine, cook until reduced by half. Mix in cream, stock and Parmesan. Cook 6-8 minutes.


Cook pasta in boiling salted water, following packet instructions. Drain, reserving 1/2 cup pasta water.


In food processor, pulse reserved pumpkin skin and bacon until fine crumbs. Pan-fry 6 minutes. Drain.


Add pasta to sauce with cooking water, zest and juice. Serve topped with pumpkin crumbs, micro parsley and lemon wedges.

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