Can I make this without bacon?

Absolutely! You can keep it vegetarian by skipping the bacon and using a bit of butter or olive oil for richness. Add some toasted pine nuts or crispy shallots for texture.

Can I use fresh pumpkin instead of canned?

Yes! Just roast and mash your pumpkin until smooth. You’ll need about 1 cup of puree for this recipe.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or milk to restore the sauce’s silky texture.

Can I make this ahead of time?

Definitely! You can prep the sauce a day in advance and store it in the fridge. When you’re ready to serve, just reheat and toss with freshly cooked pasta.

Pumpkin and Mushroom Spaghetti: 7 Cozy Fall Bites to Love

Description

This Pumpkin and Mushroom Spaghetti with Crispy Bacon is the ultimate cozy comfort food. Creamy pumpkin sauce, earthy mushrooms, and crispy bacon come together in a deliciously satisfying pasta dish that’s perfect for fall nights or an easy weeknight dinner.

Ingredients

Scale

12 oz spaghetti (regular, whole wheat, or gluten-free)
6 slices thick-cut bacon
2 tablespoons olive oil (optional, if needed)
2 cups mushrooms, sliced (cremini or button)
2 cloves garlic, minced
1 cup canned pumpkin puree (not pumpkin pie filling)
½ teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon nutmeg (optional)
Salt and pepper to taste
½ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
Pour off excess bacon grease, leaving about 1 tablespoon in the pan. Add olive oil if needed.
Add sliced mushrooms and sauté for 5–7 minutes until golden brown.
Stir in minced garlic and cook for 1 minute until fragrant.
Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper. Stir until combined and heated through.
Pour in heavy cream and Parmesan cheese. Simmer 2–3 minutes until creamy and smooth.
Toss in the cooked spaghetti, coating evenly in the sauce. Add reserved pasta water as needed to loosen.
Serve topped with crispy bacon, fresh parsley, and extra Parmesan cheese.

Notes

Pumpkin Tip: Be sure to use pure pumpkin puree, not pumpkin pie filling!
Lighter Option: Substitute half-and-half or milk for the heavy cream.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.
Add Veggies: Spinach, peas, or kale make great additions for extra color and nutrition.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Pasta
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 21 g
Cholesterol: 65 mg