Go Back
–+ servings
Pumpkin & Mushroom Spaghetti with Crispy Bacon

Savory Pumpkin & Mushroom Spaghetti with Crispy Bacon Delight

This Pumpkin & Mushroom Spaghetti with Crispy Bacon is a comforting fall dish ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Spaghetti use gluten-free if needed
For the Filling Flavor
  • 6 slices Thick-Cut Bacon substitute with turkey bacon for a lighter option
  • 8 oz Mushrooms cremini or portobello work well
  • 2 cloves Garlic freshly minced
For the Creamy Sauce
  • 15 oz Canned Pumpkin Puree freshly roasted pumpkin can also be used
  • 1 cup Heavy Cream plant-based cream can be used for a lighter version
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for dairy-free
For the Spice and Herb
  • 1 tsp Dried Thyme fresh thyme is a great alternative
  • 1/2 tsp Smoked Paprika optional
  • 1/4 tsp Nutmeg optional
  • to taste Salt season to taste
  • to taste Pepper season to taste
For Cooking Essentials
  • 2 tbsp Olive Oil optional
  • 1/4 cup Fresh Parsley for garnishing

Equipment

  • Large Pot
  • skillet
  • Tongs

Method
 

Cooking Instructions
  1. Boil a large pot of salted water, add the spaghetti, and cook until al dente, about 8-10 minutes; reserve ½ cup of pasta water before draining.
  2. In a skillet, cook the thick-cut bacon over medium heat until crispy, about 5-7 minutes, then transfer to paper towels and keep some grease in the skillet.
  3. Sauté the mushrooms in the same skillet with reserved grease over medium heat for 5-7 minutes until browned and tender.
  4. Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  5. Add the canned pumpkin puree, thyme, paprika, nutmeg, salt, and pepper; stir for 2-3 minutes until well combined.
  6. Pour in the heavy cream and add grated Parmesan, allowing to simmer for 2-3 minutes until thickened.
  7. Toss the cooked spaghetti with the creamy pumpkin sauce, adding reserved pasta water to adjust thickness as needed.
  8. Plate the spaghetti and top with crispy bacon and a sprinkle of fresh parsley; add extra Parmesan if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 2 months.

Tried this recipe?

Let us know how it was!