Creamy Pumpkin Penne with Crispy Bacon
Bacon fat is doing double duty here. Two slices render down in a hot skillet, the bacon comes out crispy, and the fat left behind sautés the garlic that flavors everything after it. Mashed pumpkin and cream cheese melt into that garlic-infused pan, a pinch of nutmeg goes in, and the whole thing becomes a velvety sauce.
Toss it with whole wheat penne, crumble the crispy bacon on top, and you have a 468-calorie dinner with 21g of protein and 8g of fiber that took 15 minutes from cutting board to plate.
Bacon fat is doing double duty here. Two slices render down in a hot skillet, the bacon comes out crispy, and the fat left behind sautés the garlic that flavors everything after it. Mashed pumpkin and cream cheese melt into that garlic-infused pan, a pinch of nutmeg goes in, and the whole thing becomes a velvety sauce.
Toss it with whole wheat penne, crumble the crispy bacon on top, and you have a 468-calorie dinner with 21g of protein and 8g of fiber that took 15 minutes from cutting board to plate.
Ingredients
- whole wheat penne 3 oz
- frozen pumpkin 1 cup
- garlic 1 clove
- bacon 2 slices
- reduced fat cream cheese 2 tbsp
- nutmeg 1 pinch
Method
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Cook the penne al dente according to the package instructions.
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Boil the frozen pumpkin until soft, then drain and mash.
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Mince the garlic.
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Cook the bacon in a skillet until crispy. Remove and set aside.
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In the bacon fat, sauté the garlic for 30 seconds.
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Add the mashed pumpkin and cream cheese. Stir in a pinch of nutmeg until smooth.
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Toss the cooked penne with the pumpkin sauce. Crumble the crispy bacon on top.
If you can get fresh pumpkin instead of frozen, cut it into chunks and roast at 400°F cut-side down for 25 minutes before mashing. The caramelization adds a sweetness that frozen pumpkin never develops, and the drier texture means a thicker sauce without draining.
Behind this recipe
Can I use canned pumpkin instead of frozen?
Yes. Use pure pumpkin puree, not pie filling (which has sugar and spice already mixed in). Canned pumpkin is fully cooked and slightly smoother than frozen, so you can skip the boiling step entirely. Drain any excess liquid before adding it to the pan.
Can I make this without bacon?
Swap the bacon for a tablespoon of olive oil and sauté the garlic in that instead. The sauce works on its own. You will lose some protein (the meal drops to roughly 15g), so consider adding a side with protein if that matters for your day.
Does this hold up for meal prep?
The sauce keeps well for 2-3 days refrigerated. Store the pasta and sauce separately. Penne stored in sauce absorbs liquid overnight and turns soft. Reheat the sauce in a pan, toss the pasta in, and add a splash of water to loosen it back up.
