Creamy One Pot Pumpkin Pasta
Pumpkin puree is an easy way to infuse your everyday dinner with a little extra Fall flavor. Wow your crowd with this quick and easy creamy one pot pumpkin pasta with bacon. It's a cheesy pasta dish the whole family will love, even the picky ones, with something in it for everyone.
Servings: 6
Calories: 768kcal
Ingredients
- 1 16 oz pkg bacon roughly chopped
- 1 tbsp butter
- 1 medium white onion diced
- 2 tbsp minced garlic
- 1/2 cup white wine
- 1 cup pumpkin puree
- 4 cups chicken broth
- 1/2 tsp ground nutmeg
- salt & pepper to taste
- 8-10 oz dry spaghetti
- 1 cup shredded sharp white cheddar
- 1/2 cup shredded Parmesan cheese
- 1 cup heavy whipping cream
Instructions
- Heat a dutch oven, or other large pot, over medium high heat. Add the chopped bacon to the pot, stirring often until cooked crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate (to drain any excess grease), and set aside.1 16 oz pkg bacon
- Reduce the heat to medium, and add the butter to the pot. Stir in the onion, and cook-stirring occasionally- until the onions are soft. Stir in the garlic, and cook for another 30 seconds.1 tbsp butter, 1 medium white onion, 2 tbsp minced garlic
- Add in the white wine, stirring to deglaze the bottom of the pot and scraping up any stuck on bits, cooking for about 60 seconds.1/2 cup white wine
- Stir in the pumpkin puree and chicken broth, whisking everything together until the mixture's smooth.1 cup pumpkin puree, 4 cups chicken broth
- Stir in the pasta, and continuing to stir occasionally, cook the pasta for 10 minutes. Stir in the cream and nutmeg. Salt and pepper, to taste, and continue cooking an additional 2-3 minutes, or until the pasta's al dente.1/2 tsp ground nutmeg, 8-10 oz dry spaghetti, 1 cup heavy whipping cream, salt & pepper
- Remove the pot from heat, and stir in the cheeses and half the bacon.1 cup shredded sharp white cheddar, 1/2 cup shredded Parmesan cheese
- Serve immediately, garnished with the remaining bacon and additional cheese, if desired.
Notes
- Don't walk away from this while cooking, especially if using a dutch oven. Stir often to prevent sticking. Also, cast iron will stay hot and continue cooking after being removed from heat. Remember that, and consider it when deciding if the pasta's done.
- We recommend white cheddar, but you could use regular cheddar as well, or even all Parmesan.
- This sauce is meant to be on the thicker side, but it it ends up being too thick for your liking, you can add a bit more chicken broth or an extra splash of cream to thin it out a bit.
Nutrition
Calories: 768kcal | Carbohydrates: 38g | Protein: 25g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1371mg | Potassium: 459mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7282IU | Vitamin C: 4mg | Calcium: 298mg | Iron: 2mg