Pumpkin pasta might just be fall’s most underrated comfort food. Forget the heavy cream, this version gets its velvety richness from roasted pumpkin and coconut milk. Add smoky, crispy bacon and a sprinkle of parmesan, and suddenly dinner feels like a seasonal celebration. It’s warm, savory and a little unexpected – like if spaghetti and meatballs put on a cable-knit sweater. Bonus: swap in gluten-free spaghetti, and it’s just as good. Cozy, cheesy and a little quirky, this pumpkin pasta deserves a spot on your fall menu.

Bacon & Pumpkin Pasta
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 690 kcal
Ingredients
- 1 sugar pumpkin halved, seeds scooped out
- 4 oz. bacon cut into 2-inch strips
- 1 can (15 oz.) coconut milk
- 15 oz. water
- 6 oz. gluten-free spaghetti
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup parmesan shredded
- 2 Tbsp. nutritional yeast
- 1/4 cup fresh parsley leaves
Instructions
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Preheat oven to 350 degrees F. Place prepared pumpkin on baking sheet, bake 45 minutes and then allow to cool.
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When cool, cut pumpkin into cubes and remove skin (Note: It should peel off easily.)
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On baking sheet lined with parchment paper, place cut bacon and cook at 350 degrees for 20 minutes.
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In medium saucepan, add coconut milk, water, salt and pepper. Bring to boil, add pasta, cover and simmer 10 minutes to al dente.
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Reduce heat under saucepan to medium-low and add parmesan, nutritional yeast and 2 cups pumpkin. Stir together and cook 5-10 minutes.
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Before serving, stir in cooked bacon and fresh parsley.
Nutrition Facts
Bacon & Pumpkin Pasta
Amount Per Serving
Calories 690
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 29g145%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 36mg12%
Sodium 875mg36%
Potassium 1640mg47%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 10g11%
Protein 26g52%
Vitamin A 29467IU589%
Vitamin C 37mg45%
Calcium 397mg40%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.




