This creation is called pumpkin pasta with bacon and it's al dente linguine with creamy pumpkin sauce, topped with sage, fresh Parmesan and crispy bacon.
If you haven't had dinner yet, I bet you'll be into this.
Even if you're not into the whole pumpkin spice thing, I dare you to give this a try because it'll definitely change your mind.
How to make pumpkin pasta with bacon
- Whole Grain Pasta: This is our go-to for an easy weeknight dinner!
- It’s slightly nutty, and full of good things because the grains are ground into flour using all the parts of the grain – which means the germ and bran too!
- That means it's higher in fiber than regular pasta.
- So, grab some fresh whole grain pasta in the refrigerator section of the grocery store, or open that box of dried whole grain pasta – and get cooking!
- Pumpkin Puree: This is a fantastic pantry staple to keep on hand! It’s simply cooked and mashed pumpkin, so treat it like you would with any other type of cooked and mashed squash.
- You can add it to a potato bake, into mashed potatoes for a beautiful color contrast, into a curried soup, into quick breads, or even into cookies!
- Just one little note here though, make sure you purchase pumpkin puree, not “pumpkin pie filling.”
- The puree is all natural and has a myriad of uses. The latter, is heavily sweetened and is really made for pumpkin pie.
- The two are not interchangeable, no matter how cute and similar the cans look.
- Sage: This herb brings a warming complexity to dishes, and pairs perfectly with pumpkin!
- If for some reason you don’t have fresh sage on hand, you could substitute in marjoram, thyme, or even some oregano.
- Note: If using marjoram, add it toward the end of the cooking process, because the flavor can become a little washed out if it’s cooked too long.
- Bacon: ‘Nuff said. The salty and smoky flavor of bacon brings out the best of the ingredients that surround it.
- Plus, it’s irresistible – especially with the pumpkin and sage!
- Evaporated Milk: This is one of our favorite kitchen staples!
- When the water is removed from fresh milk, what’s left behind is smooth, creamy, and a perfect (low fat) substitute for heavier dairy products like heavy cream or half and half.
- We like to keep cans on hand for soups, casseroles, pasta bakes, alfredo sauces, and – of course – ice cream.
- Parmesan Cheese: We can’t stress this enough.
- Always use fresh parmesan rather than the stuff in the shiny can or plastic container in the refrigerator section of the grocery store!
- You need the nutty body and aromatic flavors that only the freshly grated cheese can provide.
- Cook pasta according to package directions. Drain pasta.
- While pasta cooks, heat a large skillet over medium heat.
- Add the bacon and cook 4 minutes or until crisp, turning once. Using tongs, transfer the bacon to a paper towel-lined plate. Drain most of the fat from the pan.
- Add 2 tablespoons of the sage and garlic and cook 1 minute, stirring constantly.
- Stir in pumpkin puree, broth, milk, half of the parmesan cheese, salt, pepper, nutmeg and cayenne pepper.
- Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness.
- Stir in the lemon juice. Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat.
- Transfer pasta to bowls. Garnish pasta with remaining sage, remaining Parmesan and crushed bacon pieces.
- Serve immediately.
Recipe Substitutions and Alterations
- For the pasta: Use any shape pasta you prefer.
- Instead of Parmesan: While we adore fresh parmesan in this pasta dish, you could also grate up some gruyere, asiago, Romano, or even cotija to the dish!
- Instead of bacon: Prosciutto would be a wonderful substitution for the bacon! Or, you could swap out half the bacon with prosciutto, for a flavor explosion!
- Add shallots: After the bacon is cooked through and rendered its fat, you could add some finely diced shallots, or red onion to the pan a couple of minutes before adding the sage and garlic.
- To make it gluten free: Use gluten free pasta. Be sure all packaged ingredients are gluten free.
- To make it dairy free: Skip the Parmesan and use dairy free cheese or nutritional yeast instead.
- To make it vegetarian: Skip the bacon.
- To make it vegan: Skip the bacon. Skip the Parmesan and use plant-based cheese or nutritional yeast instead. Use plant-based milk instead of evaporated milk.
Fabulous pumpkin recipes:
- Pumpkin Cookie Dough Bites
- Pumpkin Oatmeal Raisin Cookies
- Pumpkin Muffins with Pistachio Crumble
- Pumpkin Chocolate Chip Mini Scones
- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Crumb Bars
Pumpkin Pasta with Bacon
Linguine with a spiced pumpkin sauce topped with crispy bacon and sage.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 8
- Category: Dinner, Holiday
- Method: Stove-Top
- Cuisine: American
- 1-pound uncooked whole grain linguini
- 6 slices bacon
- 3 tablespoons finely chopped fresh sage, divided
- 4 cloves garlic, peeled and minced
- 15-ounce can pumpkin puree
- 1–1 ½ cup(s) unsalted chicken or vegetable stock
- 12-ounces evaporated milk
- ½ cup freshly grated parmesan cheese, divided
- 2 teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon nutmeg
- Dash cayenne pepper
- Splash fresh lemon juice
- Cook pasta according to package directions. Drain pasta.
- While pasta cooks, heat a large skillet over medium heat. Add the bacon and cook 4 minutes or until crisp, turning once. Using tongs, transfer the bacon to a paper towel-lined plate. Drain most of the fat from the pan.
- Add 2 tablespoons of the sage and garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, half of the parmesan cheese, salt, pepper, nutmeg and cayenne pepper. Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness. Stir in the lemon juice.
- Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat.
- Transfer pasta to bowls. Garnish pasta with remaining sage, remaining Parmesan and crushed bacon pieces. Serve immediately.
Cooking Tip: If the sauce is thick when reheating, add a bit of stock to loosen it up.
- Serving Size: ⅛ of recipe
- Calories: 332
- Sugar: 10g
- Sodium: 511mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 11mg
Keywords: holiday, seasonal, fall, pumpkin puree, easy, simple, weeknight, whole grain, healthy, veggie
I am fully on board with year-round pumpkin consumption! What a fabulous way to incorporate into pasta! That sauce looks luscious.
Thank you so much. I've had a can of pumpkin staring at me from my cupboard since just after Thanksgiving and now instead of pretending it's not there, I can actually use it.
Julie Andrews says
Hi Yolanda! I looooooove this recipe! It's a staple in our house 🙂 Enjoy!