ONE POT BACON PUMPKIN PASTA
Pumpkin Pasta is creamy and delicious, easily made in one pot in 30 minutes or less. Topped with perfectly cooked bacon for a savory finish.
Looking for more one pan recipes? Check this delicious Creamy Lemon Chicken and Taco Sloppy Joes!
Tips and Tricks to make the perfect One Pan Creamy Bacon Pumpkin Pasta:
- Use high quality pumpkin puree, as it’s the centerpiece of this dish. I like this one.
- After you add your pasta, stir, stir, stir so it doesn’t stick to the bottom of the pan and burn.
- Don’t overcook your pasta, mushy pasta doesn’t taste good.
- Watch your bacon closely so it doesn’t burn! Add more or less based on your own preference.
- This dish can me made with chicken or shrimp. After you remove the bacon from the pan, add the chicken or shrimp, cook and add the rest of the ingredients to the pot. No need to remove the chicken/shrimp from the pan.
- The dish can be easily made vegetarian, use olive oil instead of the bacon and vegetable broth, instead of chicken broth.
- The dish can be made vegan by using canned coconut milk instead of cream, vegetable broth and vegan cheese or nutritional yeast.
- If the sauce its too thick, add more broth to thin it out.
Tools/Ingredients I use to make this One Pan Creamy Bacon Pumpkin Pasta:
- Le Creuset Dutch Oven – one of my favorite chicken items, sturdy and of high quality, can be also used in the oven.
- Tongs – I like the locking functionality on these, they are the best on the market
- Libby’s Pumpkin Puree – guy it in bulk, so you always have some on hand!
Here is a fun video of the recipe:
Pumpkin Pasta is creamy and delicious, easily made in one pot in 30 minutes or less. Topped with perfectly cooked bacon for a savory finish.
- 10 slices bacon chopped into 1 inch pieces
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 6 cloves garlic minced
- 1/2 cup white wine I used Chardonnay
- 1 cup pumpkin puree
- 4 cups low-sodium chicken broth
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8-10 ounces linguine spaghetti or fettuccine pasta
- 1 cup parmesan cheese grated
- 1 cup heavy cream
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Place a heavy duty pot or deep pan on the stove over medium-high heat. When the pot is hot, add the sliced bacon. You do NOT need oil to cook the bacon, it will release its own fat and cook in it. Stir the bacon often so it doesn't stick to the bottom of the pan.
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Once the bacon is cooked, remove it from the pan and set it aside.
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Reduce heat to medium. Add the butter to the pot with bacon fat.
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Add the chopped onion, cook for 1 minute and add the minced garlic. Stir and cook for 3-4 minutes, until soft.
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Add the white wine, stir and cook for another minute.
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Add the pumpkin puree, stir to combine.
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Add the chicken broth, stir to combine.
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Add your pasta of choice, stir often and cook for 10 minutes, about 2 minutes less than based on package instructions. Cook for about two minutes less than required, as it will continue cooking after you add the cream.
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If the sauce is too thick add more broth.
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Add the heavy cream, salt, pepper and nutmeg, stir to combine and cook for 2-3 more minutes, until pasta is done, with an al dente texture. Taste and adjust for salt and pepper.
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Turn of the heat, stir in the parmesan cheese and half of the cooked bacon.
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Serve immediately garnished with the remaining bacon.
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Enjoy!
13 Comments
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Jen
Love that there are so many ways to customize this dish! Perfect for any type of company, thanks!
Amanda
Always looking for new ways to use pumpkin… can’t wait to try!
Allyson Zea
YUMMM!!! I have a similar recipe that I make every year and it is SO good!
eat good 4 life
Wow, I would have never thought about this. I need to try this pumpkin pasta soon!
Megan Ancheta
I love pumpkin and bacon, so I’d imagine this would be incredible! Thank you so much for the awesome recipe!
Krista
One pot and bacon is involved! I am so in!
Megan @ Megunprocessed
I will have to try adding pumpkin to my pasta!
Jessica | Novice Chef
You have no idea how much this makes me look forward to Fall!
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James C
Reserve some of the broth until you know you’ll need all of it. I made this recipe with an 8oz package of Banza pasta and my sauce was too thin.
The comination of flavors was great, though. Looking forward to the second attempt…
Catalina Castravet
Thank you for the great tip on the broth!
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[…] recipe adapted from 30 Minute Meals […]
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[…] Pumpkin Pasta is creamy and delicious, easily made in one pot in 30 minutes or less. Topped with perfectly cooked bacon for a savory finish. Recipe HERE. […]