Bacon and Roasted Butternut Pasta

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Heat a drizzle of oil in a medium pot on medium heat. Fry onions, stirring occasionally, for 10–12 minutes until starting to caramelise. If they start to stick at any time, add a splash of water. Add vinegar and sugar and cook for a further 3 minutes then turn off heat.
3. Toss butternut with a drizzle of olive oil on prepared tray and season with salt. Bake for about 15 minutes, until soft and caramelised.
4. Cook pasta in pot of boiling water for 10–12 minutes, or until just tender. Add broccoli for final 1 minute of cook time. Reserve ¼ cup of cooking water, then drain pasta and broccoli. Drizzle with a little olive oil to prevent sticking.
5. While onions and butternut cook, prepare rest of the meal. Heat a drizzle of oil in a large frypan on high heat. Add bacon and fry for 5–6 minutes until golden and crispy. In a medium bowl, mix sundried tomato pesto, stock and sour cream together. Set both aside.
6. When butternut has finished roasting, return pot with pasta to medium heat and add caramelised onions, roasted butternut, bacon, pesto sauce mixture and tomatoes. Heat through for 1–2 minutes. Season with salt and pepper. If sauce is looking a little dry, stir through reserved pasta water.
7. Divide bacon and roasted butternut pasta between bowls.