Best 3 Bacon Pumpkin Pasta Recipes

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Welcome to the delectable world of bacon pumpkin pasta, a culinary symphony where the smoky, savory notes of crispy bacon intertwine with the sweet, velvety embrace of pumpkin puree. This harmonious marriage of flavors, textures, and aromas is sure to tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that will transform your perception of pasta dishes, as we unveil the secrets to crafting the perfect bacon pumpkin pasta.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN, BACON AND SUNDRIED TOMATO PASTA BAKE



Pumpkin, Bacon and Sundried Tomato Pasta Bake image

Make and share this Pumpkin, Bacon and Sundried Tomato Pasta Bake recipe from Food.com.

Provided by Chickee

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

500 g pumpkin
150 g diced bacon
1 onion, finely diced
3 garlic cloves, minced
500 g spiral pasta
425 g condensed creamy pumpkin soup
2 tablespoons fresh basil, chopped
1/2 cup white wine
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated tasty cheese
1/2 cup roasted pine nuts
1/2 cup sundried tomatoes, sliced thinly
olive oil
grated tasty cheese, extra

Steps:

  • Cut pumpkin into small cubes. Toss lightly in oil. Roast at 200 degrees until tender.
  • Fry bacon and onion in a little olive oil. When onion is nearly tender, add the garlic and cook for about 30 seconds.
  • Cook pasta until almost cooked, about 9 minutes in boiling water.
  • Add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. Add cheeses and stir to combine.
  • Mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. Place into a 3L capacity oven safe dish. Top with extra grated cheese.
  • Bake for 10 minutes at 200 degrees.
  • Remove from the oven and let stand 5-10 minutes before serving.

Nutrition Facts : Calories 642.9, Fat 27.1, SaturatedFat 8.8, Cholesterol 38.7, Sodium 422.8, Carbohydrate 74, Fiber 4, Sugar 5.3, Protein 23.2

DINNER - BACON & PUMPKIN PESTO PASTA



DINNER - BACON & PUMPKIN PESTO PASTA image

Categories     Pasta     Vegetable     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 8

Ingredients (serves 4)
1kg pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried penne pasta
300g Diced bacon
Shaved parmesan, to serve
125g (1/2 cup) basil pesto

Steps:

  • Method Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan. Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden. Add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with parmesan. Serve immediately.

BACON & PUMPKIN PASTA



BACON & PUMPKIN PASTA image

Categories     Pasta     Quick & Easy

Yield 4 people

Number Of Ingredients 8

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500 of pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (penne)
25g freshly grated parmesan, plus extra to serve

Steps:

  • - Heat a heavy basd saucepan and add 1 tbsp olive oil and pancetta, then cook for a few mins. Add remaining oil and theonion. Cook for 5 mins until the onion softens and pancetta is crispy. - Stir in the butter, then tip in the pumpkin and sage. Cover and cook for 6-8 mins, stirring occassionally until the pumpkin is soft, but not falling apart. - Meanwhile, cook the pasta accodring to the pack instructions. Drain and add the pumpkin mixture. Stir in the parmesan and season. - Serve in bowl and sprinkle with extra parmesan. VARIATIONS - Fry mushrooms instead of pancetta - Add a couple of handfuls of baby spinach before addng the parmesan.

Tips

  • Use a good quality bacon. The better the bacon, the better the pasta will be. Look for bacon that is thick-cut and has a good amount of fat.
  • Cook the bacon until it is crispy. This will help to render out the fat and give the bacon a delicious flavor.
  • Don't be afraid to use a little bit of heat. A little bit of heat will help to bring out the flavors of the bacon and the pumpkin.
  • Use fresh pumpkin. Fresh pumpkin has a much better flavor than canned pumpkin. If you can't find fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using it.
  • Don't overcook the pasta. Overcooked pasta is mushy and unpleasant. Cook the pasta according to the package directions.
  • Serve the pasta immediately. This is when it is at its best.

Conclusion

Bacon pumpkin pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover bacon and pumpkin. With its creamy sauce, crispy bacon, and tender pumpkin, this pasta is sure to be a hit with your family and friends.

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