Budget dinner series: Part 2
Try this delicious combination and save a dime. It’s also simple and quick to make, so grab a wooden spoon and let’s cook!
Butternut and bacon pasta: R35 for 2.
1 small butternut
½ pack of streaky bacon
250ml fresh cream
2 cloves of garlic
1 small packet of spaghetti
1 sprig of rosemary
Preheat the oven to 180 ºC.
Peel and chop the butternut into small rough blocks and place on a baking tray.
Drizzle with a little canola/vegetable oil and season.
Roast for 15 mins until just done.
Put some water on to boil for the pasta with a good shake of salt.
Slice the bacon into small strips and peel and chop the garlic.
Take the rosemary off the stalk and chop finely.
Place the pasta in the pot of boiling water.
Pan-fry the bacon until starting to crisp.
Add the butternut , garlic, rosemary and cook for a further few minutes.
Add the cream and cook for a further 5 minutes to thicken slightly.
Preparation time: 10 mins
Cooking time: 25 mins
Try these tasty alternatives!
Use sage instead of rosemary for a less rustic
For a vegetarian option, remove the bacon and replace
with baby spinach. Add some goats cheese (1/2 roll for 2), crumbled over the
top before serving. An elegant dish.