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pumpkin pasta on a white plate with a silver fork
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5 from 2 votes

Pumpkin Pasta With Bacon & Crispy Sage

This Pumpkin Pasta is the creamiest and most delicious! It's sure to meet your pumpkin quota for the week.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Pasta, Pumpkin
Servings: 20
Calories: 321kcal
Author: Jordan

Ingredients

Instructions

  • Preheat the oven to 400° F. Line a rimmed baking sheet with foil and place the bacon strips on the foil, without overlapping. Cook for 15 minutes, flip and cook 5-7 minutes until crispy. Dice and set aside.
  • Cook the pasta according to box instructions. Reserve 1/2 cup of pasta water when finished cooking.
  • Meanwhile, heat 1 tbsp of olive oil in a 12 inch skillet over medium heat. Add the garlic and shallot, and sauté for 1-2 minutes until fragrant. Whisk in the flour, then remove the pan from the heat and slowly whisk in the half and half. Reduce the heat to medium-low and return the pan to the burner. Whisk in the pumpkin, ricotta, sage, lemon juice, cinnamon, red pepper flakes, nutmeg, salt, and pepper. Thin the sauce with a little bit of the pasta water if needed and continue whisking until you have a smooth creamy sauce. (I used about 1/4 cup of pasta water in mine.)
    steps for making pumpkin pasta
  • When the pasta is finished cooking, drain and add it to the to the skillet with the sauce. Mix in the bacon, then divide between bowls and serve. Garnish with more fresh sage and pecorino romano cheese if desired.

Notes

Nutrition

Calories: 321kcal | Carbohydrates: 6g | Protein: 12g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 296mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 2.5mg | Calcium: 140mg | Iron: 0.7mg