Pumpkin Pasta with Bacon

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Linguine with a spiced pumpkin sauce topped with crispy bacon and sage.


  • 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
  • 11 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


  1. Cook pasta according to package directions. Drain pasta.
  2. 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.
  3. 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.
  4. Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat.
  5. 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.


Keywords: holiday, seasonal, fall, pumpkin puree, easy, simple, weeknight, whole grain, healthy, veggie