Bacon Pumpkin Pasta


Since we have 800 pounds of pumpkin (or at least it feels like that much), I had to make something with pumpkin for lunch. And this was really yummy! Pumpkin is super nutritious and can work well in savory and sweet dishes, but you never see it in savory dishes! (at least I’ve never seen it) Pumpkin can do so much more than just become pie, and this pasta is the tip of the iceberg!

Ingredients

  • 200 grams fusili
  • 1 cup mashed pumpkin (300 grams)
  • 1 cup chicken stock (200 grams)
  • 100 grams bacon (8 strips)
  • 1 small onion (60 grams)
  • 1 clove minced garlic
  • 25 grams parmesan (about 1/4 cup)
  • 1 tsp sage
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Directions

In a nonstick skillet, cook the bacon until nice and crispy. Remove the bacon and add the onion and cook until golden brown. Boil the pasta in a large pot of salted water. Add the pumpkin and chicken stock to a blender and blend until nice and smooth. If you have pureed canned pumpkin, you can probably skip this step, but my pumpkin was still super fibrous. Add the pumpkin sauce to the skillet and add seasonings. Cook until nice and thick. Then toss in the cooked pasta and parmesan cheese. Serve with extra parmesan sprinkled on top.

 

Nutrition

  • 628 calories
  • 20 (g) fat
  • 83.1 (g) carbs
  • 27.9 (g) protein

 

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