Bacon and Pumpkin Pasta — Damn Delicious

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Bacon and Pumpkin Pasta

Winter vacation finally came to an end and the new semester started on Monday. I’m only taking one class but I still have to fulfill 400 hours at my internship before graduating in May so I’ve been going to work every day this week. It’s been quite a struggle getting used to this new routine but these simple dinner recipes makes life a little bit better.

Now this recipe actually came to my rescue when I came home from work the other day. I was wiped out and I had no intention to cook anything but I realized that I had nothing to bring to work for lunch the next day so I sucked it up, headed out to the kitchen, and made this pasta dish since I already had the ingredients on hand. Thankfully, it was such a quick and simple dish, and I was in and out of the kitchen in less than 30 minutes, which includes clean-up time.

What’s great about this recipe is that it’s a simple pasta dish where you get to prepare everything while the pasta is cooking so once the pasta is done, you could toss it in this creamy pumpkin sauce, which is a bit similar to butterut squash, and then top it off with some crumbled bacon and green onions, giving you a bit of saltiness and freshness in every bite. Light cream cheese and fat free evaporated milk can definitely be substituted for a lighter dinner.

So there you have it: quick, easy, light, and perfect for lunch the next day.

Healthy Bacon and Pumpkin Pasta (adapted from Pinch of Yum):

Yields 2 servings

  • 6 ounces orecchiette
  • 4 slices bacon, chopped
  • 1/2 cup pumpkin puree
  • 1 ounce cream cheese
  • 1/4 cup evaporated milk
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 green onions, sliced

In a large pot of boiling salted water, cook pasta according to package instructions; drain well .

Heat a small skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Heat a large saucepan over medium high heat. Add the pumpkin, cream cheese, evaporated milk, garlic, salt and pepper.

Cook, stirring with a wooden spoon or silicone spatula, until the cream cheese is melted and the mixture is heated through, about 1-2 minutes.

Reduce heat to low; add the pasta and gently toss to combine.

Add the bacon, reserving some for garnish, along with the green onions and gently toss to combine.

Serve immediately, garnished with bacon and green onions.

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