EmailTweet 20 Full-screen Creamy Pumpkin & Bacon Pasta 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 Ingredients- 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 Directions1- 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. 9 10NOTE: If sauce is too thick add a little water. Submitted by Tiffany Southam close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...