Pumpkin Mushroom Spaghetti with Crispy Bacon

Pumpkin Mushroom Spaghetti is my go-to fall pasta recipe when I want something cozy but don’t have much time. This creamy pumpkin sauce with earthy mushrooms and crispy bacon comes together in under 40 minutes, making it perfect for busy weeknights. The combination of sweet pumpkin and savory bacon creates a flavor balance that keeps my family coming back for seconds.

I started making this pumpkin and mushroom spaghetti on a chilly October evening when I had leftover canned pumpkin from pie baking. The creamy pumpkin sauce clings beautifully to the spaghetti, while sautéed mushrooms add an earthy depth that balances the sweetness. What makes this pumpkin mushroom spaghetti special is how the crispy bacon adds a smoky crunch to every bite. It’s become my favorite way to bring fall flavors to a weeknight dinner without spending hours in the kitchen.

What You’ll Need for Pumpkin Mushroom Spaghetti

Before you start cooking this pumpkin mushroom spaghetti, gather your ingredients. I always use thick-cut bacon because it provides better texture and smokier flavor than regular bacon. Pro tip: canned pumpkin puree works perfectly here, just make sure it’s pure pumpkin and not pumpkin pie filling.

• 12 oz spaghetti
• 6 slices thick-cut bacon
• 2 tablespoons olive oil (optional, if needed)
• 2 cups mushrooms, sliced (any variety works, though I prefer cremini or baby bella for their meaty texture)
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon nutmeg (optional but adds warm, cozy depth)
• Salt and pepper to taste
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Step-by-Step Cooking Instructions

I recommend reading through all the steps before starting so you can work efficiently. The key to this pumpkin mushroom spaghetti is timing everything so the pasta and sauce finish together.

Step 1: Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente, usually 8-10 minutes. Before draining, reserve ½ cup of the starchy pasta water. This step is crucial as the pasta water helps create a silky sauce that clings to the spaghetti.

Step 2: While the pasta cooks, cook bacon in a large skillet over medium heat for 6-8 minutes, flipping halfway through until crispy and browned. Transfer bacon to paper towels and let it cool before crumbling. The bacon should be crispy enough to break easily but not burnt.

Step 3: Drain excess bacon grease from the pan, leaving about 1 tablespoon. This bacon fat adds incredible flavor to the mushrooms. Only add 1-2 tablespoons olive oil if you drained all the bacon fat.

Step 4: Add sliced mushrooms to the pan and sauté for 5-7 minutes without stirring too much. Let them brown on one side before flipping. The mushrooms should release their moisture and develop a golden-brown color. Don’t rush this step as browned mushrooms taste much better than steamed ones.

Step 5: Stir in minced garlic and cook for 1 minute until fragrant but not browned. If the garlic browns, it will taste bitter, so watch it carefully.

Step 6: Add pumpkin puree, dried thyme, smoked paprika, nutmeg, salt, and pepper to the pan. Stir everything together for about 1 minute to blend the spices with the pumpkin. The mixture will look thick at this point.

Step 7: Pour in heavy cream and grated Parmesan cheese. Stir constantly and let the sauce simmer for 2-3 minutes until it thickens slightly. The Parmesan should melt completely and the sauce should coat the back of a spoon without being soupy.

Step 8: Add the drained spaghetti to the pan and toss everything together using tongs. The sauce should coat every strand of pasta. If the sauce is as thick as peanut butter, add reserved pasta water 1-2 tablespoons at a time until you reach your desired consistency.

Step 9: Serve the pumpkin mushroom spaghetti immediately, topped with crumbled crispy bacon, chopped fresh parsley, and extra Parmesan cheese if desired.

Perfect Pairings for This Pasta

This creamy pumpkin pasta pairs beautifully with light, crisp sides that balance the richness. Here are the best sides for pumpkin mushroom spaghetti.

Garlic bread: Crusty garlic bread is perfect for soaking up the extra creamy pumpkin sauce left in your bowl.

Arugula salad: A simple arugula salad with lemon vinaigrette cuts through the richness with peppery greens and bright acidity.

Roasted Brussels sprouts: Caramelized Brussels sprouts add a nutty, slightly bitter contrast that complements the sweet pumpkin flavor.

Caesar salad: The tangy, garlicky dressing in Caesar salad balances the creamy, slightly sweet pumpkin mushroom spaghetti perfectly.

More Cozy Fall Pasta and Comfort Food Recipes

This creamy pumpkin mushroom spaghetti pairs wonderfully with other comforting pasta dishes that bring warmth to chilly evenings. For another rich and satisfying option, try the Creamy Tuscan Garlic Tortellini Soup, which features similar creamy textures with garlic-forward flavors. The Tuscan Ravioli Soup offers another Italian-inspired comfort meal that complements the cozy fall theme perfectly.

When serving this pumpkin pasta for dinner, consider starting with lighter appetizers like the Garlic Butter Cheese Bombs or pairing it with protein-rich dishes such as Crispy Parmesan Chicken with Rich Garlic Sauce for a complete meal. For dessert, the Easy Gingerbread Tiramisu brings warm spices that echo the autumn flavors in this pasta dish.

Storing and Reheating Tips

Store leftover pumpkin mushroom spaghetti in an airtight container in the refrigerator for up to 3 days. I recommend storing the sauce separately from the pasta if you’re meal prepping, as this prevents the noodles from absorbing too much sauce and becoming mushy.

To reheat, warm the spaghetti gently on the stovetop over low heat with a splash of cream or reserved pasta water. The microwave works too, but add a tablespoon of water or cream to prevent the sauce from drying out. Heat in 30-second intervals, stirring between each one.

Pro tip: this pumpkin mushroom spaghetti actually tastes even better the next day once the flavors have melded together. If you want to make it ahead for dinner parties, prepare the sauce earlier in the day and cook fresh pasta right before serving.

Common Questions About Pumpkin Mushroom Spaghetti

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