Pumpkin Bacon Pasta Sauce Recipes

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PUMPKIN PASTA SAUCE WITH CRUNCHY BACON



Pumpkin Pasta Sauce with Crunchy Bacon image

Pumpkin pasta sauce with cinnamon and crunchy grilled bacon! Pumpkin just cries out for butter, sage and bacon...

Provided by June d'Arville

Categories     Main Course

Time 1h

Number Of Ingredients 12

9 oz dry pasta ((250 g))
10,5 oz fresh pumpkin ((300 g), cleaned)
5 fresh sage leaves (sliced)
3 medium garlic cloves (chopped)
1 small onion (chopped)
6 slices salted bacon
ground cinnamon
1 cup cream ((240 ml))
2 tbsp parmesan cheese (grated)
2 tbsp unsalted butter
pepper
salt

Steps:

  • Chop the pumpkin into small bits. Melt the butter in a large pan over medium heat. Then add the chopped onion and garlic.
  • Stir fry the onion and garlic for 3 minutes. Then add the chopped pumpkin and sage.
  • Stir fry for 5 more minutes. Then add half of the cream.
  • Bring the pumpkin sauce to a light boil and then simmer it for another 15 minutes until the pumpkin has fallen apart. In the meantime bring a high pan filled with salted water to a rolling boil over high heat and add the pasta.
  • Cook the pasta until tender and then drain it. Season the pumpkin sauce with pepper, salt and some cinnamon.
  • Add the remaining cream and stir. Grill the bacon until it starts to crisp up slightly.
  • Slice the bacon up and add it to the pumpkin sauce (keep some for garnish if you like).
  • Add the drained pasta to the sauce and stir well. Then transfer the pasta onto plates. Garnish with extra crunchy bacon, sage or grated parmesan cheese.

Nutrition Facts : Calories 791 kcal, ServingSize 1 serving

CREAMY PUMPKIN PASTA SAUCE



Creamy Pumpkin Pasta Sauce image

Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

8 ounces whole wheat fettuccini (or any other long, thin noodle, such as linguine or spaghetti)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic (minced)
2 cups nonfat milk
1 cup pumpkin puree (not pumpkin pie filling)
3 ounces reduced-fat cream cheese (cut into chunks and at room temperature (do not use fat free))
1 tablespoon chopped fresh sage leaves (divided)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cayenne pepper
1/2 cup grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
  • Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
  • Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g

BACON & PUMPKIN PASTA



Bacon & pumpkin pasta image

Try something different with a bacon & pumpkin pasta

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 30m

Number Of Ingredients 8

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (we used penne)
25g freshly grated parmesan, plus extra to serve

Steps:

  • Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
  • Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
  • Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

CREAMY PUMPKIN PASTA WITH CRISPY BACON



Creamy pumpkin pasta with crispy bacon image

Creamy pumpkin pasta sauce flavored with honey and thyme tossed with al dente linguini, crispy bacon and grated Parmesan cheese.

Provided by Alida Ryder

Categories     Dinner     Pasta

Time 1h10m

Number Of Ingredients 15

3 cups chopped pumpkin
1 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
handful fresh thyme
½ cup milk
1 onion (finely chopped)
1 garlic cloves (finely chopped)
½-1 cup chicken/vegetable stock
1 teaspoon bacon fat (reserved from the crispy bacon)
large handful grated parmesan cheese
salt & pepper to taste
500 g pasta (cooked (I used linguini) (reserve 1 cup of cooking water))
crispy bacon bits
extra Parmesan cheese

Steps:

  • Pre-heat the oven to 200°c and line a baking tray with foil.
  • Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
  • Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
  • Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
  • In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
  • Remove from the heat and add the parmesan cheese. Season to taste.
  • Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta's cooking water to loosen the sauce if necessary.
  • Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.

Nutrition Facts : Calories 369 kcal, Carbohydrate 69 g, Protein 12 g, Fat 4 g, Cholesterol 1 mg, Sodium 403 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

RIGATONI WITH PUMPKIN AND BACON



Rigatoni with Pumpkin and Bacon image

While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

Steps:

  • Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
  • Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
  • Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

SPINACH BACON PUMPKIN MAC AND CHEESE



Spinach Bacon Pumpkin Mac and Cheese image

Creamy pumpkin mac and cheese with savory bacon and a boost of veggies from spinach. This easy pumpkin mac and cheese bake is filled with delicious pumpkin spice flavors for a sweet and savory dinner the whole family will love!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Lunch     Nut Free

Time 1h5m

Number Of Ingredients 17

10 ounces dry cavatappi (or shells, or whatever pasta you have on hand, even gluten free!)
12 ounces bacon
6 ounces fresh spinach
For the pumpkin cheese sauce:
2 tablespoons butter
1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
2 cups unsweetened almond milk (or cashew milk or regular milk)
½ cup finely grated (not shredded) parmesan cheese
½ cup shredded sharp cheddar cheese
3/4 teaspoon salt, plus more to taste
½ teaspoon garlic powder
Freshly ground black pepper
1 cup pumpkin puree
For the topping:
½ cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs, gluten free if desired
1 tablespoon butter, melted

Steps:

  • Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
  • Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and place in a large bowl.
  • Cook your bacon: Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and transfer to the large bowl with the noodles
  • Drain the grease from the bacon pan, then place the same pan over low heat and cook your spinach: add spinach to pan and cook until spinach wilts, the spinach will absorb any of the small amount of grease remaining on the bottom of the pan. Remove from heat and transfer to the large bowl with the noodles and bacon.
  • In the same pan, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
  • Once the sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan and cheddar cheese. salt and LOTS of freshly ground black pepper. Finally stir in the pumpkin puree.
  • Add the pumpkin cheese sauce to the bowl with the pasta, bacon and spinach. Season again with salt and pepper, to taste. Stir well to combine, then pour mixture into your prepared baking pan and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!
  • In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 489 kcal, Fat 23.2 g, SaturatedFat 11.4 g, Carbohydrate 49.1 g, Fiber 4.1 g, Sugar 3.3 g, Protein 23.7 g

PUMPKIN & BACON PASTA SAUCE



Pumpkin & Bacon Pasta Sauce image

I got the original off the internet a long time ago, but added the wine, onion, and nutmeg to make it a little more interesting.

Provided by JustJanS

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups steamed and lightly crushed pumpkin
4 slices bacon
1 small onion
50 ml white wine
1 cup chicken stock (made with cube is fine)
250 ml pouring cream
1/2 cup parmesan cheese
salt & pepper
1 pinch nutmeg
chopped parsley

Steps:

  • Fry the onion and bacon until cooked.
  • Add the white wine, stock, pumpkin, and cream and heat gently.
  • Remove from heat, and stir through Parmesan cheese.
  • Check for seasonings and add as necessary.
  • Serve over the pasta of your choice (I like Penne).
  • Serve sprinkled with parsley and offer extra Parmesan.

Nutrition Facts : Calories 330.6, Fat 27.7, SaturatedFat 15.9, Cholesterol 89, Sodium 367.1, Carbohydrate 10.3, Fiber 0.6, Sugar 2.8, Protein 9.4

PASTA WITH PUMPKIN SAUCE



Pasta with Pumpkin Sauce image

This vegetarian pasta dish is wonderfully creamy without any added cream, and the caramelized pumpkin adds sweetness without added sugar.

Provided by gartenfee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 6

2 pounds pumpkin, peeled and cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 (16 ounce) package penne pasta
2 pinches ground nutmeg
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet.
  • Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve at least 1 cup of cooking water and drain pasta.
  • Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender; blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 96.7 g, Cholesterol 4.4 mg, Fat 11.2 g, Fiber 5 g, Protein 19.1 g, SaturatedFat 2.6 g, Sodium 123.5 mg, Sugar 7 g

BACON PUMPKIN AND PESTO PASTA



Bacon Pumpkin and Pesto Pasta image

In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg pumpkin, peeled and de-seeded and chopped into 2 . 5 cm pieces
olive oil flavored cooking spray
salt and pepper
400 g dry penne pasta
300 g bacon, rashers chopped
1/2 cup basil pesto
shaved parmesan cheese, to serve

Steps:

  • Pre-heat oven to 200°C.
  • Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
  • Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
  • Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
  • Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
  • Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6

BACON, SAGE AND PUMPKIN PASTA



Bacon, Sage and Pumpkin Pasta image

Sweet roasted pumpkins, salty bacon, earthy sage and a garlicky cream sauce all wrapped round linguine pasta...this Bacon, Sage and Pumpkin Pasta will have you licking the plate and wishing you had made more!

Provided by Eb Gargano

Categories     Main Course     Pasta

Time 30m

Number Of Ingredients 11

500 g pumpkin or butternut squash (chopped into 1cm / ½ inch cubes (ish!))
3 tablespoons olive oil
20 sage leaves (left whole)
10 sage leaves (chopped finely)
300 g linguine ((or spaghetti, tagliatelle or any other pasta shape you like))
100 g lardons or diced smoked bacon
2 cloves garlic (crushed or grated)
½ teaspoon chilli flakes
300 g crème fraîche
Black pepper to taste
Grated parmesan to serve

Steps:

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • Place the chopped pumpkin in a large roasting tin, so that it fits in a single layer and is nicely spread out (or use 2 roasting trays).
  • Drizzle over 2 tablespoons of olive oil and toss the pumpkin in the oil then arrange back into a single layer.
  • Roast in your preheated oven for 10 minutes.
  • After 10 minutes, remove the pumpkin from the oven and add the 20 whole sage leaves. Turn everything in the oil and roast for a further 10 minutes or until the pumpkin is soft and the sage leaves are crispy (but not burnt!).
  • While the pumpkin is roasting, cook the pasta according to packet instructions / your own preferences. Drain reserving a little of the cooking water.
  • While the pasta is cooking make the sauce. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat for 1 minute. Add the bacon and fry for 3 minutes until lightly browned, stirring frequently.
  • Turn the heat right down, then add the garlic, chilli flakes and finely chopped sage. Fry gently for 1 minute then add the crème fraîche, black pepper and roasted pumpkin (but not the whole sage leaves).
  • Add the drained pasta and a couple of tablespoons of the pasta water to the sauce and stir until the sauce is warmed through and evenly coats the pasta.
  • Serve the pasta topped with the crispy roasted sage leaves and plenty of parmesan cheese.

Nutrition Facts : Calories 681 kcal, Carbohydrate 74 g, Protein 15 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 55 mg, Sodium 239 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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