Creamy Pumpkin & Sage Bacon Alfredo

Call me “basic” but come Fall, I sure do love me some pumpkin!  Now I’m not fully crazy, as in pumpkin spice coffee every morning, noon and night crazy.  I do, however, like to use the orange offspring of squash in more creative ways.  Todays “way” is in the form of pasta!

To convince my family my idea was some sort of genius, I also used 2 of the tastiest key words in describing our future dinner, “alfredo” and “bacon”…Yep, that got their attention!

Now sure, this is after all Alfredo so it does contain a bit of cheese, but it’s actually not all that artery clogging and indulgent as you may think.  For one, I used less than 1 cup of parmesan cheese, mainly for the saltiness it brings.  I substituted the heavy cream for it’s lighter cousin, half & half, and if you want to lessen the saturated fat of butter, feel free to use Tresomega Nutrition cold pressed coconut oil!  Plus, lets not forget the health benefits of the sneaked in pureed pumpkin!

Now honestly, this sauce is fantastic on any pasta or fluffy gnocchi of your choice, it would be good on a shoe for that matter.  Though for my gluten free friends, I highly recommend the new GF pasta made by my buddies at Tresomega Nutrition!  It contains no wheat nor corn and is made with organic rice, quinoa and amaranth which keeps that same bite and color of your traditional pasta noodles.  It also doesn’t fall apart when cooked like most of its counterparts!  I’m fully a fan!

Please find out more info on Tresomega Nutrition products here:

  1. http://www.tresomega.com/
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  3. https://www.pinterest.com/tresomega/
  4. https://twitter.com/tres_omega

You can also purchase the Tresomega Nutrition brand at:

  1. http://tresomega.com
  2. https://www.sams.com
  3. https://www.amazon.com
  4. https://www.walmart.com

The Starting Lineup

  • 1lb of your preferred pasta or gnocchi (Tresomega Gluten Free recommended)
  • 8 strips bacon, grease reserved, divided
  • 2 Tbsp butter or Tresomega cold pressed coconut oil
  • 12 sage leaves, chopped
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups half & half (16oz)
  • 3/4 cup parmesan cheese, grated
  • 1 tsp each kosher salt and pepper
  • 1/2 tsp nutmeg
  • 1/4 cup pasta cooking water (optional to thin sauce)
PP1

I tried this recipe with both pasta noodles and gnocchi and BOTH are delish!

Begin this Fall-inspired pasta by chopping, grating and mincing your bacon, onion, garlic and parmesan cheese.

In a large skillet on medium heat, crisp up your bacon.  Once done, transfer with a slotted spoon to a paper towel lined dish and set aside while keeping the bacon grease in the skillet.  *There should be about 2 Tbsp of grease.

To that same pre-greased skillet, add to it either the butter or cold pressed coconut oil along with the chopped onions and sauté, about 7-8 minutes.  Turn down to medium-low and then add in the garlic and sage and cook for another 1-2 minutes.  Careful not to burn the garlic, but to slightly crisp up the sage.

**Here you can boil a large stockpot of salted water to a boil and add in your pasta of choice and cook to package directions.

Once the veggie medley is finished (smells gooooood huh?!), you will add in the pumpkin puree while whisking in the half & half to form a creamy consistency.  Next, whisk in the grated parmesan cheese, crisped sage leaves, 1/2 of the cooked bacon, salt, pepper and nutmeg.  Cook over low heat till combined and then add in your perfectly cooked pasta.  ***You can also add in the 1/4 cup of pasta water if you’d like a thinner consistency.

Serve warm, with the other 1/2 of cooked, chopped bacon sprinkled overtop, a bit more parmesan and sage leaves if desired.  Enjoy!

PP5

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