Bacon & Pumpkin Pasta

June 6, 2014 2 Comments

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


  1. Cook pasta according to directions. Drain and return to pan. Reduce heat to low.
  2. Add pumpkin through salt and pepper and stir until cream cheese is melted and mixture is warmed through.
  3. Divide between two bowls and top with crumbled bacon and green onions.

Picture 182 Picture 184


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.

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Comments (2)

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  1. Anne says:

    I’ve said it before and I’ll say it again–Claire is adorable!!

  2. NE Iowa Mom says:

    Claire is certainly growing up learning the importance of trying different foods! Wonderful!

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