Pumpkin and Bacon

By á-49759

Ingredients

• 1 (12 ounce) package pasta
• 8 slices center cut bacon
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon finely minced garlic
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can pure pumpkin
• 3/4 cup fat-free half & half creamer
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground sage
• 1/4 teaspoon each salt and pepper
• 1 teaspoon sriracha sauce, or to taste (optional)

Details

Adapted from dizzybusyandhungry.com

Preparation

Step 1

Heat oven to 400 degrees F (200 degrees C).

While oven is heating, heat water to boiling to cook the pasta. Cook according to package directions until pasta is al dente.

Place the bacon on a baking sheet (cover with foil first, for easy clean-up) and bake in the oven about 15 minutes, until crispy.

While the pasta and bacon are cooking, make the pumpkin sauce.

Heat the olive oil in a large skillet over medium-high, then add the onion and garlic. Cook for about 4-5 minutes.

Stir in the chicken broth, pumpkin, and creamer. Add in the parmesan cheese, cinnamon, nutmeg, sage, salt, and pepper and mix until well combined.
Simmer about 5 minutes.

When the pasta is done, drain and place back in the pot, covering to keep war.

When the bacon is done, carefully break it into pieces.

Combine pasta, bacon, and pumpkin sauce. Add optional sriracha sauce, if desired.