I’ve always been a little skeptical about pumpkin pasta – I mean I do love pumpkin & I love pasta, but together? But these flavors work so well together & will make you a believer. This flavorful pasta with bacon, maple syrup, & sage is a new favorite recipe of mine. It was a kitchen experiment gone right with many rave reviews. I plan on making it at least ten more times in the coming months. The goat cheese is optional but it really brings everything together nicely. Besides who doesn’t love goat cheese?
This pumpkin pasta a perfect fall & winter dish that is great for entertaining company, think gourmet without the fuss.
- 3 cups uncooked pasta, any shape
- 1 12 ounce package bacon (I prefer turkey bacon)
- ¾ cup white onion, diced
- 1 tablespoon butter
- 1 cup pure pumpkin puree
- 1 cup chicken broth
- 2 tablespoons butter
- ¼ cup maple syrup, real is best but artificial can be substituted
- 2 teaspoons rubbed sage
- 1 teaspoon black pepper
- 1 6 ounce package of goat cheese crumbles
- Cook your pasta according to directions on the box, drain & set aside.
- Meanwhile add the bacon to a large skillet & cook until it is crispy.
- Add onion & tablespoon of butter to a saucepan & cook for about five minutes. You don't want your onions to be mushy or too soft.
- Now add the pumpkin puree, chicken broth, & two tablespoons of butter to the saucepan with the onions. Cook it over a low heat & stir occasionally until the butter is melted.
- Add maple syrup, sage & black pepper, stir well & remove from heat.
- By now your bacon should be done, removed any excess grease, blot with paper towels if needed & crumble it into pieces.
- Drain or remove any grease from the skillet & return the crumbled bacon to the skillet it cooked in. Add the pasta to the skillet & mix with the bacon.
- Pour the pumpkin sauce over the bacon & pasta.
- Stir well & warm over a low heat, make sure it's good & hot before serving.
- Top with a spoonful or two of crumbled goat cheese & enjoy.
Here are other mac & cheese recipes you will love.