Pumpkin Pasta with Bacon and Thyme

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If you’re anything like me you’ve overdosed on pumpkin desserts the last few months and are more than ready to move on. But maybe, just maybe, the pumpkin staring at you every time you open up your cupboard won’t let you. If that’s the case than this savory pumpkin pasta will speak to you in a different way. Pumpkin puree combines with tangy sour cream, thyme, sauteed onions and garlic to make a vibrant and creamy sauce. For a finishing touch crisp, salty bacon is crumbled over top, a delicious counterpoint to the semi-sweet pumpkin.

I ♥ thyme. I have been using it in everything from meats to vegetables to bean dishes: in stuffings, pastas and soups. It is one of the most versatile herbs I know of with an incredible depth of flavor that doesn’t jump right out at you but enriches already existing flavors. When I’m unsure of what herb to use thyme is the one I turn to. As a result I find myself reaching for it often; it has yet to let me down.

Pumpkin Penne with Bacon and Thyme

Pumpkin Pasta with Bacon and Thyme
(by Reeni)
10 slices bacon
1 yellow onion, diced
olive oil, for sauteing
1 teaspoon thyme
sea or kosher salt and fresh black pepper
4 cloves garlic, minced
12 ounces penne pasta (like Barila whole-grain)
15 ounces pumpkin puree or about 2 cups
1 cup sour cream
Parmesan cheese, for serving
extra-virgin olive oil, for serving

1. Cook the bacon in large skillet until brown and crispy. Drain on paper towels and set aside. Allow grease to cool and drain. Saute onion in a tablespoon or two of olive oil until tender and translucent. Add thyme and season well with salt and pepper. Add garlic; saute until fragrant.

2. Meanwhile cook penne in plenty of boiling, salted water according to package directions. Drain and set aside 3/4 cup of the pasta water.

3. Add pumpkin and sour cream to onion, mix well and cook until warmed through. Add pasta and toss, adding pasta water as needed to make a sauce. Remove from heat. Crumble bacon over top. Serve with Parmesan and a drizzle of extra virgin olive oil.

Pumpkin Pasta with Bacon and Thyme

The winner of the Novica Giveaway is Rose of What I Made Today! Congratulations and enjoy!

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Comments

  1. Rachel says

    I haven't overdosed on pumpkin yet so I'd be happy to eat it for another meal! I already have a little with breakfast and of course there's always dessert…It looks delicious on pasta and thyme sounds like the perfect spice for the job.

  2. Cake Duchess says

    Hi Reeni-I have never had a pasta like this and I hope I do soon! I love pumpkin. I love bacon. I love pasta! Delicious:) Hope you are staying warm:)

  3. appropriated.muffin says

    yumyum! i love pumpkin + pasta. the last time i have pumpkin ravioli, it was too sweet. wish it had some bacon like yours to balance to flavors…

  4. Raina says

    What an amazing combo of flavors. It must be delicious. I would never have thought to put pumpkin and pasta together but it sounds great:)

  5. Kristin says

    This sounds amazing. I have a couple of questions, do you use fresh or dried thyme and at what point do you add it? I look forward to making this.

  6. Kim - Liv Life says

    Oh, Reeni! As I sit here waiting for my chicken to defrost, my mouth is watering! I love pumpkin year round… we really don't tire of it. Love this one!

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