Ingredients
- Spaghetti: 1 pound
- Pumpkin puree: 1 cup
- Cremini mushrooms, sliced: 8 ounces
- Turkey bacon: 6 slices
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Vegetable broth: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
Instructions
- Step 1: Cook the spaghetti according to package directions. Reserve 1/2 cup of pasta water before draining.
- Step 2: While the spaghetti is cooking, cook the turkey bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain, then crumble or chop into small pieces. Leave the bacon grease in the pan.
- Step 3: Add the sliced mushrooms to the skillet with the bacon grease and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Stir in the pumpkin puree and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Add the cooked spaghetti to the sauce and toss to coat. Add a little of the reserved pasta water if needed to adjust the consistency.
- Step 6: Stir in the parmesan cheese and crumbled turkey bacon. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of vegetable broth or water to prevent the pasta from drying out.
- Garnish with extra parmesan cheese and a sprinkle of red pepper flakes for added flavor and a pop of color.
- Don't overcrowd the pan when browning the mushrooms; cook in batches if necessary to ensure they get a nice, golden-brown color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American