Creamy pumpkin pasta with bacon and crispy bacon

Creamy pumpkin pasta with crispy bacon

Creamy pumpkin pasta sauce flavored with honey and thyme tossed with al dente linguini, crispy bacon and grated Parmesan cheese.
Course Dinner, Pasta
Cuisine American
Keyword Easy dinner, pasta, pumpkin pasta recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 369kcal
Author Alida Ryder


for the pumpkin sauce

  • 3 cups chopped pumpkin
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • handful fresh thyme
  • ½ cup milk
  • 1 onion finely chopped
  • 1 garlic cloves finely chopped
  • ½-1 cup chicken/vegetable stock
  • 1 teaspoon bacon fat reserved from the crispy bacon
  • large handful grated parmesan cheese
  • salt & pepper to taste

to serve

  • 500 g pasta cooked (I used linguini) (reserve 1 cup of cooking water)
  • crispy bacon bits
  • extra Parmesan cheese


  • Pre-heat the oven to 200°c and line a baking tray with foil.
  • Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
  • Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
  • Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
  • In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
  • Remove from the heat and add the parmesan cheese. Season to taste.
  • Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta's cooking water to loosen the sauce if necessary.
  • Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.


Calories: 369kcal | Carbohydrates: 69g | Protein: 12g | Fat: 4g | Cholesterol: 1mg | Sodium: 403mg | Potassium: 441mg | Fiber: 3g | Sugar: 6g | Vitamin A: 99.6% | Vitamin C: 8.2% | Calcium: 5.9% | Iron: 8.8%