Description
This Creamy Garlic Pumpkin Pasta is the ultimate cozy meal for a chilly autumn evening. Combining earthy pumpkin puree with a velvety, garlic-infused sauce, this dish is both comforting and impressive. It comes together in under 30 minutes, making it a perfect seasonal staple for busy weeknights or a dinner with friends. It features crispy turkey bacon for a savory crunch, balancing the sweet notes of nutmeg and pumpkin perfectly.
Ingredients
12 oz fettuccine or penne pasta
1 cup canned pumpkin puree
3/4 cup heavy cream
4 cloves garlic, minced
1/2 cup grated parmesan cheese
4 strips turkey bacon, diced
1/2 teaspoon nutmeg
1/2 teaspoon red pepper flakes
Fresh parsley
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1/2 cup of pasta water.
In a large skillet, cook diced turkey bacon over medium heat until crispy, then remove and set aside.
Sauté minced garlic in the same skillet for 1 minute until fragrant.
Stir in the pumpkin puree, heavy cream, nutmeg, and pepper flakes, whisking until smooth and bubbling.
Fold in the parmesan cheese until melted.
Add the cooked pasta to the sauce, tossing to coat and adding reserved pasta water as needed for consistency.
Serve topped with crispy turkey bacon and fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to restore the creaminess. You can use full-fat coconut milk as a substitute for heavy cream for a dairy-free option.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg