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Pumpkin & Mushroom Spaghetti with Crispy Bacon

Delicious Pumpkin & Mushroom Spaghetti with Crispy Bacon Bliss

This Pumpkin & Mushroom Spaghetti with Crispy Bacon recipe is a delicious fall dish that combines creamy pumpkin, earthy mushrooms, and crispy bacon.
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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 Spaghetti
  • 12 ounces Spaghetti Feel free to choose whole wheat or gluten-free varieties.
For the Bacon
  • 6 slices Thick-Cut Bacon Can substitute with turkey bacon or omit for vegetarian version.
For the Sauce
  • 2 tablespoons Olive Oil Optional for a lighter take.
  • 8 ounces Mushrooms (sliced) Any variety like cremini or button works great.
  • 2 cloves Garlic (minced) Fresh garlic is always best!
  • 1 cup Canned Pumpkin Puree Fresh roasted pumpkin can also be used.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for more intense flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute.
  • 1 pinch Nutmeg (optional) Omit if preferred.
  • Salt Salt Adjust according to taste.
  • Freshly ground Pepper Adjust according to taste.
  • 1 cup Heavy Cream Non-dairy alternatives work for a lighter version.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast works as a dairy-free substitute.
For Garnish
  • 2 tablespoons Fresh Parsley Chopped, for freshness before serving.

Equipment

  • large pot
  • Large skillet
  • Cooking utensils
  • Measuring Cups and Spoons

Method
 

Cooking Instructions
  1. Cook the Spaghetti: Bring a pot of salted water to a boil, add spaghetti, and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.
  2. Prepare the Bacon: In a skillet over medium heat, cook bacon for 5-7 minutes until crispy. Transfer to paper towels, leaving fat in the skillet.
  3. Sauté Mushrooms: In the same skillet, add sliced mushrooms and sauté for 5-7 minutes until browned and tender.
  4. Add Garlic: Stir in minced garlic and sauté for an additional minute until fragrant.
  5. Combine Pumpkin & Spices: Stir in pumpkin puree, thyme, paprika, nutmeg, salt, and pepper. Heat through for 2-3 minutes.
  6. Stir in Cream and Cheese: Add heavy cream and Parmesan cheese, stirring until melted and combined. Simmer gently for 2-3 minutes.
  7. Toss Spaghetti in Sauce: Fold cooked spaghetti into sauce, adding reserved pasta water if needed to adjust consistency.
  8. Garnish and Serve: Plate spaghetti and top with crispy bacon bits and fresh parsley before serving.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the sauce separately for up to 2 months.

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