Pumpkin & Mushroom Spaghetti with Turkey Bacon
Indulge in the comforting flavors of autumn with this Pumpkin & Mushroom Spaghetti. This creamy pasta dish is a delightful blend of rich pumpkin puree, savory mushrooms, and a hint of aromatic spices. Perfect for busy weeknights or cozy family dinners, it’s quick to prepare yet elegant enough to impress guests. The absence of traditional bacon is cleverly replaced with turkey bacon or plant-based alternatives, ensuring everyone can enjoy this seasonal favorite without compromising on taste. Serve it topped with fresh herbs for an added burst of flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti
- 2 cups mushrooms, sliced
- 1 cup canned pumpkin puree
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or coconut milk for a vegan option)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Turkey bacon or plant-based bacon substitute
- Olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package directions; reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, cook turkey bacon until crispy; set aside.
- Sauté mushrooms in the same skillet until browned. Add garlic and cook until fragrant.
- Stir in pumpkin puree, thyme, smoked paprika, salt, and pepper.
- Mix in heavy cream and Parmesan cheese; simmer for 2–3 minutes until thickened.
- Toss spaghetti with the sauce; add reserved pasta water if needed.
- Serve topped with crispy bacon bits and fresh parsley.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg