Pumpkin Mushroom Spaghetti (Print-Friendly Version)
Velvety pumpkin and mushrooms blend with crispy bacon in a creamy spiced spaghetti dish perfect for cozy nights.
# What You'll Need:
→ Pasta
01 -
340 grams spaghetti (regular, whole wheat, or gluten-free)
→ Meat
02 -
6 slices thick-cut bacon
→ Vegetables
03 -
200 grams sliced cremini or button mushrooms
04 -
2 cloves garlic, minced
05 -
Fresh parsley, chopped (for garnish)
→ Sauce
06 -
240 grams canned pumpkin puree (not pumpkin pie filling)
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon nutmeg (optional)
10 -
Salt and pepper, to taste
11 -
120 milliliters heavy cream (or half-and-half)
12 -
50 grams grated Parmesan cheese
13 -
2 tablespoons olive oil (optional, if needed)
# How to Make It:
01 -
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 120 milliliters of pasta water before draining.
02 -
Cook bacon slices over medium heat in a large skillet until crispy. Remove and drain on paper towels, then crumble into bite-sized pieces once cooled.
03 -
Discard excess bacon grease leaving about 15 milliliters in the pan. If dry, add olive oil. Sauté the sliced mushrooms for 5 to 7 minutes until golden and tender.
04 -
Incorporate minced garlic into the pan and cook for 1 minute until fragrant. Stir in pumpkin puree, dried thyme, smoked paprika, nutmeg, salt, and pepper. Warm the mixture for 2 minutes.
05 -
Add heavy cream and Parmesan cheese to the pan. Simmer gently for 2 to 3 minutes until the sauce thickens and achieves a silky texture.
06 -
Add the cooked spaghetti to the sauce and toss thoroughly. Adjust consistency by adding reserved pasta water as needed.
07 -
Plate the coated spaghetti and garnish with crispy bacon and chopped fresh parsley. Optionally, sprinkle additional Parmesan cheese.
# Additional Tips:
01 -
Use pure pumpkin puree rather than pumpkin pie filling for authentic flavor and balanced sweetness.
02 -
Cremini mushrooms provide a deeper flavor, though button mushrooms are an acceptable substitute.
03 -
For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk.
04 -
When reheating leftovers, add a splash of milk or broth to restore smooth creaminess.
05 -
Add baby spinach or chili flakes for extra complexity and a hint of heat.