Pumpkin Pasta with Bacon
Ingredients
The pasta
-
1
pound
uncooked whole grain linguini
The sauce
-
15
ounces
pumpkin puree
-
1–1 ½
cup(s)
unsalted chicken or vegetable stock
-
12
ounces
evaporated milk
-
½
cup
freshly grated parmesan cheese
-
2
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
nutmeg
-
1
dash
cayenne pepper
-
1
splash
fresh lemon juice
The toppings
-
6
slices
bacon
-
3
tablespoons
finely chopped fresh sage
-
4
cloves
garlic
Instructions
- Cook the pasta according to package directions and drain.
- In a skillet, cook the bacon until crisp, then transfer to a paper towel-lined plate and drain most of the fat.
- Sauté the sage and garlic in the remaining fat for 1 minute.
- Add pumpkin puree, broth, evaporated milk, half of the parmesan, salt, pepper, nutmeg, and cayenne pepper. Cook until heated through.
- Adjust the sauce thickness with more broth if necessary, then stir in lemon juice.
- Taste and adjust seasonings, then add the pasta and toss to coat.
- Serve in bowls, garnished with remaining sage, parmesan, and crushed bacon.
Nutrition Facts (estimated)
Servings
8
Calories
332
Total fat
8g
Total carbohydrates
51g
Total protein
14g
Sodium
511mg
Cholesterol
11mg
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