1 tablespoon extra virgin olive oil

1 red onion, halved, sliced

6 shortcut bacon rashers, trimmed, chopped
500g butternut pumpkin, peeled, cut into 2cm cubes
2 garlic cloves, thinly sliced
4 sprigs fresh thyme
1 cup chicken stock
250g dried spaghetti
1 head broccoli, cut into small florets
1/4 cup thickened cream
Toasted pine nuts, fresh basil leaves and finely grated parmesan, to serve
Method

Step 1
Heat oil in a large heavy-based saucepan or flameproof casserole dish over medium-high heat. Add
onion, bacon and pumpkin. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic
and thyme. Stir to combine.

Step 2
Add chicken stock and 2 cups cold water. Cover. Bring to the boil. Add spaghetti. Reduce heat to medium.
Simmer, uncovered, for 10 minutes, stirring occasionally. Add broccoli. Simmer for 5 minutes, stirring
occasionally, or until pasta and broccoli are tender and the sauce has thickened.

Step 3
Remove from heat. Remove and discard the thyme sprigs. Stir in cream. Season with salt and pepper.
Serve pasta sprinkled with pine nuts, basil leaves and parmesan.