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Bacon Pumpkin Pasta

A creamy, savory bowl of pasta that balances autumnal pumpkin with salty bacon, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups dry whole grain shells Whole grain for better texture and fiber.
  • 1/2 cup pumpkin puree Canned or leftover pumpkin puree works well.
  • 1 ounce light cream cheese Soften it for easier melting.
  • 1/4 cup fat free evaporated milk Warming it slightly beforehand is suggested.
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt Taste and adjust after adding bacon.
  • freshly ground pepper to taste Add extra for aroma.
  • 1/4 cup cooked, crumbled bacon Crisp and used as a topping.
  • 1/4 cup sliced scallions or green onions Slice just before serving for freshness.

Method
 

Cooking
  1. Cook pasta according to package directions.
  2. Drain the pasta and return it to the pan.
  3. Reduce heat to low.
  4. Add pumpkin, light cream cheese, evaporated milk, minced garlic, salt, and pepper to the pasta.
  5. Stir until the cream cheese melts and the mixture is warm and smooth.
  6. Divide the pasta between two bowls.
  7. Top each bowl with crumbled bacon and sliced green onions.
  8. Serve warm in shallow bowls.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or water to maintain sauce consistency. Freezing is not recommended due to changes in texture.