Macaroni with a creamy pumpkin sauce and tasty chunks of bacon make this dish a filling and delicious family hit!
My boys love pasta, so I am always looking for new and interesting ways to serve it. Although I have to admit, they would probably be happy with just buttered noodles every night if that is what I gave them!
But I am a little more interested in nutrition than they are, so buttered noodles every night is not an option.
I actually initially made this dish as Pumpkin Pasta…without the bacon! I wanted to create a dinner that contained the nutritional goodness of pumpkin yet also took advantage of my kids' love of pasta.
The first time I made it, however, it was kind of plain. The family liked it, but they didn’t love it.
So I set myself to the task of figuring out how to rev it up a bit. It needed more texture as well as a punch of flavor.
I mulled over the problem for a few days, when suddenly, while driving some kid to some activity, it hit me. BACON!
I love how creamy and pumpkin-y this dish turns out. The sage is a perfect compliment to the buttery sweetness of the pumpkin. And the bacon really provides a shot of flavor and texture to round out the experience.
The other great thing about this dish is that it is very filling! All that fiber from the pumpkin and the whole grain pasta will fill your tummy and keep you content for hours!
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Bacon and Pumpkin Pasta
If you love this recipe, please give it 5 stars!
Bacon and Pumpkin Pasta
- 12 oz whole grain macaroni (1 package)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 14.5 oz chicken broth (1 can)
- 15 oz pure pumpkin (1 can)
- ¾ cup fat-free half & half creamer
- ⅓ cup grated Parmesan cheese
- ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground sage
- ¼ teaspoon each salt and pepper
- 1 cup roughly chopped cooked bacon (shortcut: buy precooked bacon recipe pieces)
- 1 teaspoon sriracha sauce (or to taste (optional))
- Cook the macaroni according to package directions.12 oz whole grain macaroni
- While the pasta is cooking, make the pumpkin sauce.
- Heat the olive oil in a large skillet over medium-high, then add the onion and garlic. Cook for about 4-5 minutes.1 tablespoon olive oil, 1 cup chopped onion, 1 tablespoon minced garlic
- Stir in the chicken broth, pumpkin, and creamer. Add in the parmesan cheese, cinnamon, nutmeg, sage, salt, and pepper, and mix until well combined.14.5 oz chicken broth, 15 oz pure pumpkin, ¾ cup fat-free half & half creamer, ⅓ cup grated Parmesan cheese, ¼ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground sage, ¼ teaspoon each salt and pepper
- Simmer about 5 minutes.
- When the pasta is done, drain and place back in the pot, covering to keep warm.
- Combine pasta, bacon, and pumpkin sauce. Add optional sriracha sauce, if desired.1 cup roughly chopped cooked bacon, 1 teaspoon sriracha sauce
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Many thanks to Erica from The Crumby Cupcake for hosting this fun event!
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