I attempted to make a pumpkin smoothie the other day. (I know it’s not fall but I still love pumpkin flavored everything.) Well…it didn’t turn out well. I was left over with about a cup or so of pumpkin puree. I needed to find something to do with it so a scoured the internet and found a pumpkin pasta recipe.
Bacon & Pumpkin Pasta
Source: Pinch of Yum
- 2 cups dry whole grain shells
- ½ cup pumpkin puree
- 1 ounce light cream cheese
- ¼ cup fat free evaporated milk
- ½ teaspoon minced garlic
- ½ teaspoon salt
- freshly ground pepper to taste
- ¼ cup cooked, crumbled bacon
- ¼ cup sliced scallions or green onions
- Cook pasta according to directions. Drain and return to pan. Reduce heat to low.
- Add pumpkin through salt and pepper and stir until cream cheese is melted and mixture is warmed through.
- Divide between two bowls and top with crumbled bacon and green onions.
Conclusion: Good freshly made but not good as a leftover. It was nice and creamy fresh from the pot. Claire and I were both huge fans of it. Unfortunately, the leftovers didn’t taste as good. I wonder if the noodles absorbed some of the liquid/flavor therefore making the leftovers a little dry. So if you’re going to make this, prepare it for a crowd of at least 4 adults. It also would work great as a side dish instead of a entree.