Pumpkin & Mushroom Spaghetti
A warm and inviting spaghetti dish combining creamy pumpkin and crispy bacon, perfect for family dinners.
Ingredients
Main Ingredients
- 12 oz spaghetti
- 6 slices thick-cut bacon Use high-quality bacon for best flavor.
- 2 tablespoons olive oil Optional, add if needed.
- 2 cups mushrooms, sliced Sauté well for extra flavor.
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg Optional.
- to taste Salt and pepper Always taste the sauce and adjust seasoning as needed.
- 1/2 cup heavy cream Can be substituted with lighter options.
- 1/2 cup grated Parmesan cheese Can use dairy-free cheese if needed.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, cook bacon over medium heat until crispy. Transfer to paper towels and crumble once cooled.
- Drain excess bacon grease, leaving 1 tablespoon in the pan. Add olive oil if needed.
- Sauté sliced mushrooms in the pan for 5–7 minutes until browned.
- Stir in garlic and cook for 1 minute until fragrant.
- Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper. Stir to combine.
- Pour in cream and Parmesan cheese. Simmer for 2–3 minutes to thicken.
- Add cooked spaghetti and toss with the sauce. Use reserved pasta water to loosen if needed.
Serving
- Serve with crispy bacon, chopped parsley, and extra Parmesan.
Notes
This dish pairs wonderfully with a light salad or garlic bread. Leftovers can be stored in an airtight container for up to 3 days, or frozen for about a month.