6 Servings 40 min Cook
1 Tsp Flaxseed Oil
1 Large Onions
3 Cloves, minced Garlic
3 1/2 Oz Bacon
1 Tsp Peppers Sauce
3 Cup (1" cubes) Pumpkin
2 Cup Chicken Stock
11 Oz Macaroni
1 2/3 Cup Canned Milk
1 Tbsp Rosemary
1 Cup, shredded Swiss Cheese
1 Dash Salt
1 Dash Pepper
1 Cup Bread Crumbs
3 Cubic inch Feta Cheese
Heat the oil in a large ovenproof frying pan.
Add the onion, garlic, bacon, and chili sauce.
Gently fry until the vegetables and bacon are soft.
Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften.
Crush it a little with a fork and then add the remaining stock, the dried pasta, and evaporated milk.
Stir well then add the rosemary.
Simmer gently until the pasta is tender and the liquid absorbed.
If the liquid is evaporating too quickly, cover the pan while simmering.
When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese.
Season with salt and pepper to taste then smooth over the top.
Sprinkle on the breadcrumbs and a little feta cheese and brown under the broiler until golden and bubbling.
Serve and enjoy!
