Bacon and Pumpkin Pasta
Bacon and Pumpkin Pasta
Ingredients
Pasta
- 6 ounces orecchiette
Sauce
- 4 slices bacon, chopped
- 1/2 cup pumpkin puree
- 1 ounce cream cheese
- 1/4 cup evaporated milk
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 3 green onions, sliced
Instructions
- 1
Cook pasta according to package instructions; drain well.
- 2
Heat a small skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- 3
Heat a large saucepan over medium high heat. Add the pumpkin, cream cheese, evaporated milk, garlic, salt and pepper. Cook, stirring with a wooden spoon or silicone spatula, until the cream cheese is melted and the mixture is heated through, about 1-2 minutes.
- 4
Reduce heat to low; add the pasta and gently toss to combine. Add the bacon, reserving some for garnish, along with the green onions and gently toss to combine.
- 5
Serve immediately, garnished with bacon and green onions.




