Print

Creamy Pumpkin Mushroom Spaghetti with Crispy Bacon

creamy pumpkin mushroom spaghetti - featured image
Print Recipe

This creamy pumpkin mushroom spaghetti is a cozy fall pasta dish featuring a velvety pumpkin sauce, earthy mushrooms, and crispy bacon. It’s quick, comforting, and perfect for family dinners or festive gatherings.

Ingredients

Scale
  • 12 oz dried spaghetti
  • 1 cup pumpkin puree (canned or homemade, strained if watery)
  • 3/4 cup heavy cream or half-and-half
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 cup chicken or vegetable broth
  • 1/2 tsp salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp nutmeg (optional)
  • 8 oz cremini or button mushrooms, sliced
  • 6 slices bacon (about 4 oz), chopped
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped, plus more for serving
  • Red pepper flakes, optional, for serving

Instructions

  1. Chop the bacon into bite-sized pieces. Slice the mushrooms, mince the garlic, and finely chop the onion. Grate the Parmesan cheese and set aside. Measure out pumpkin puree and cream.
  2. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, until crispy and golden (6-8 minutes). Transfer bacon onto a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the pan; drain off excess.
  3. Add olive oil to the bacon fat. Toss in the mushrooms and onion. Cook over medium-high heat, stirring often, until mushrooms are browned and onion is softened (about 7 minutes). If mushrooms release water, keep cooking until it evaporates and mushrooms caramelize. Add garlic and cook for another minute until fragrant.
  4. While mushrooms cook, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (8-10 minutes, or per package directions). Reserve 1/2 cup pasta water, then drain the noodles.
  5. Lower the skillet heat to medium. Stir in pumpkin puree and mix with mushrooms and onion. Add heavy cream (or half-and-half), chicken or vegetable broth, salt, pepper, and nutmeg. Simmer gently for 2-3 minutes, stirring, until sauce is smooth and slightly thickened.
  6. Stir in grated Parmesan cheese until melted and sauce becomes glossy. If sauce looks too thick, add a splash of reserved pasta water. Taste and adjust salt and pepper as needed.
  7. Add drained spaghetti to the skillet. Use tongs or a large spoon to gently toss noodles in the sauce until evenly coated. Add crispy bacon and half the parsley, tossing again. If pasta isn’t saucy enough, add a bit more pasta water. Sauce should cling to noodles, not pool at the bottom.
  8. Divide pasta among bowls. Top with extra Parmesan, a sprinkle of fresh parsley, and red pepper flakes if desired.

Notes

For a vegetarian version, skip the bacon and add toasted nuts or crispy shallots. Use gluten-free pasta for a gluten-free option, and coconut cream plus vegan Parmesan for dairy-free. Reserve pasta water to adjust sauce consistency. Brown mushrooms well for best flavor, and use freshly grated Parmesan for a smooth sauce. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of broth or milk.

Nutrition

Keywords: pumpkin pasta, fall spaghetti, creamy mushroom pasta, bacon spaghetti, easy weeknight dinner, comfort food, autumn recipes

Find it online: https://atomicbite.com/creamy-pumpkin-mushroom-spaghetti-recipe-easy-fall-pasta-with-crispy-bacon/