Creamy Pumpkin Pasta with Crispy Bacon

Ingredients

• Pumpkin

  Raw

  3 cup, cubed or 348g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Fresh

  4 tbsp or 10g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

Directions

1. Cook the spaghetti according to package instructions, reserving some pasta water.
2. Preheat oven to 400°F and line a baking tray with foil.
3. Fry the bacon in a pan over medium-high heat until crispy, then drain on paper towels.
4. Mix pumpkin cubes with honey, salt, and olive oil in a bowl. Spread on the baking tray, sprinkle with thyme, and roast for 30-45 minutes until caramelized.
5. Remove thyme and puree pumpkin with milk using a blender.
6. Sauté onion and garlic in a pan until soft. Add pumpkin puree and chicken broth, then simmer.
7. Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
8. Combine with cooked pasta, adding reserved pasta water if needed to loosen the sauce.
9. Serve pasta topped with crispy bacon and extra Parmesan cheese.

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