This pumpkin and bacon pasta might sound odd, but the flavor combo is off the chart! We love the fall flavors and a new way to sneak veggies into dinner. It’s super easy to make and pretty darned inexpensive too. This is what you’ll need to make about 6 servings:
Ingredients:
- 12 oz pasta*
- 1 medium yellow onion, diced
- 1 tablespoon olive oil or rendered bacon fat
- 1 tablespoon garlic, minced
- 1, 14.5 oz chicken broth
- 1, 15 oz can pure pumpkin puree
- 3/4 cup half and half
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground sage
- 1/4 teaspoon each salt and pepper
- 10 slices cooked bacon, roughly chopped
Cook the pasta according to the package instructions. Once done, drain the pasta and return it to the pot, covering to keep it warm.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for 4-5 minutes until softened.
Stir in the chicken broth, pumpkin puree, half and half, Parmesan cheese, cinnamon, nutmeg, sage, salt, and pepper, and mix everything together until well combined.
Allow the sauce to simmer for about 5 minutes.
Pour the pumpkin sauce into the pot with the cooked pasta and stir in the bacon. Mix thoroughly to coat the pasta in the sauce.
Let the pasta sit for a few minutes to allow the sauce to thicken slightly. Serve with extra Parmesan cheese on top, if desired, and enjoy!