Rich and Delicious Creamy Pumpkin Bacon Alfredo Pasta – The Perfect Autumn Dish!
This is s sponsored post for Tresomega Nutrition brand that is available at Tresomega.com, Sams.com, Amazon.com and Walmart.com. My opinions are honest and 100% my own.
Pumpkin, pumpkin, pumpkin….it’s that season. I hate the winter. Granted, I live in San Diego so winter here is not really winter, but I hate in nonetheless. I was meant to live in a hot dry climate year round. Why don’t I live in the desert then? Well, as much as I complain, San Diego is pretty much a perfect city. Plus, the boyfriend hates the desert.
However, with winter comes delicious foods like pumpkin and cinnamon and egg nog and COOKIES. Yes, I love cookies. Seriously though, who doesn’t?
With all the pumpkin floating around out there, I am always trying to come up with new recipes. So make a batch of this fresh homemade pumpkin puree and join me on this wonderful pumpkin journey. If you don’t want to make the fresh pumpkin puree, you can substitute canned pumpkin, just be sure you don’t use pumpkin pie filling. But I encourage you to try the fresh, it SO EASY!
I know the holidays get busy for a lot of you guys, so I created this FREE cookbook and easy to make side dishes for those holiday dinners, parties and those oh so pesky pot lucks. Go ahead and grab your copy below – there are many recipes that are not yet on the blog!
I am working with Tresomega Nutrition and will be sharing a few recipes over the next few weeks. Tresomega is about bringing you great tasting, wholesome products using quality ingredients as part of a healthy lifestyle. Their TresOmega Nutrition Organic pasta is made with 100% organic quinoa and is naturally gluten free and corn free. It’s great because it doesn’t come out mushy like a lot of other gluten free pasta. Plus it is a great source of protein if you’re vegetarian or vegan (in which case you’re probably not reading my blog – but just in case). In this recipe I used the Tresomega Organic Gluten Free Quinoa Spaghetti Pasta, 8 Ounce, pictured below:
You can purchase their products at Tresomega.com, Sams.com, Amazon.com and Walmart.com. For more information on Tresomega Nutrition, check out their website at http://www.tresomega.com/, Facebook at https://www.facebook.com/TresomegaFoods/, or Twitter at https://twitter.com/TresomegaFoods.
Let’s Make this Dish Already!
Right?? Let’s get back to the task at hand…creamy pumpkin bacon alfredo pasta. That’s a mouthful! Literally. For a long time, I associated pumpkin only with sweet dishes. As I got more into creative cooking, I found that it is awesome in savory dishes as well. And this stuff is awesome. Super awesome. One of the best pasta dishes I’ve ever made. Seriously guys. I really hope you make this.
And this stuff is really not that hard guys. And I do mean guys. Come on, cook your wife or girlfriend a nice meal – they’ll love you for it! This is definitely a hint for the boyfriend – a test to see whether he reads my blog or not. MUH-HA-HA-HA.
Alright, that’s enough. Start by cooking the pasta according to the instructions on the package. Then, we make our sauce. So the sauce really only takes about 10 minutes to make. That what I love about this recipe. Oh, and the fresh sage. I love the smell of fresh sage as it cooks – it is just so comforting, like Thanksgiving in the air.
After your sauce is done, just serve it on top of the Tresomega pasta, and garnish it with some fresh grated parmesan and sage and you’ve got the perfect creamy pumpkin bacon alfredo pasta. YUM.
So you guys, I need to know. Was it easy? Was it one of the best pasta dishes you’ve ever made? Don’t keep it a secret, let me know!
And don’t forget to pick up your copy of my FREE cookbook here!
- 8 oz. Tresomega Organic Spaghetti
- 1 cup pumpkin puree
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- Pinch cayenne pepper
- 1 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 2 garlic cloves minced
- 2 tbsp. fresh sage chopped
- 1 shallot minced
- 1/2 cup white wine
- 1 cup whipping cream
- 3 sliced cooked bacon crumbled
- 3 tbsp. butter
- 1/2 cup parmesan cheese
Cook pasta according to the instructions.
Heat butter in a skillet over medium heat and add garlic and shallots. Cook until soft then add the chopped sage. Sauté for 30 seconds.
Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).
Add the pumpkin puree and bacon and bring to a simmer.
Add the cream and bring back to a simmer. Remove from heat and serve over the Tresomega pasta.
Garnish with fresh sage leaves.