Recipe - Pumpkin And Corn Pasta

PUMPKIN CORN PASTA
1 tablespoon Butter
1 Bacon rashers; chopped (1 to
2)
Three fourths cup Milk
Three fourths cup Water
1 pack MAGGI Alfredo Pasta 'n More
1 cup Whole kernel corn
1 One half cup Cooked minced pumpkin
Freshly ground black pepper
One half cup Toasted crumbs*; (optional)

TOASTED CRUMBS
2 tablespoon Butter
One half cup Fresh breadcrumbs

Pumpkin Corn Pasta:

Heat the butter in a saucepan. Add the bacon and cook for 23 minutes.

Add the milk, water and Pasta 'n More mix.

Bring to the boil, stirring, then simmer over a low heat for 3 minutes.

Add the corn and pumpkin and cook for a further 12 minutes.

Season with black pepper and serve sprinkled with the toasted breadcrumbs
if desired.

Toasted Crumbs:

Heat 2 tabs butter in a frying pan.

Add One half cup fresh breadcrumbs and cook over a moderately low heat, stirring
constantly, until the crumbs are golden brown.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.