Creamy Pumpkin & Bacon Pasta


July 14, 2015

Creamy Pumpkin & Bacon Pasta 0 0 5 0
  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: 4-6


- 2 cups Shell pasta (large shells)

- 1/2 cup pumpkin puree

- 120g cream cheese

- 1/4 cup evaporated milk

- 1/2 tsp minced garlic

- 1/2 tsp salt

- 1/4 cup diced bacon

- Parmesan Cheese


1- Dice pumpkin, cook until soft, drain and puree. ( Keep a handful of diced pumpkin once its cooked before you puree it).

2- Cook pasta according to packet instructions until soft, strain.

3- Add both pumpkin and pasta to the slow cooker.

4- Pan fry the diced bacon with the garlic until brown.

5- Place bacon in slow cooker and add the evaporated milk.

6-Cook for 1-2 hours on low stirring occasionally

7- Add the cream cheese and stir occasionally until melted through and sauce is thick.

8- Before serving throw in the handful of cooked diced pumpkin you saved and stir gently, sprinkle with some Parmesan cheese and enjoy.


10NOTE: If sauce is too thick add a little water.

Submitted by Tiffany Southam


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