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Pumpkin Mushroom Spaghetti: Creamy Fall Pasta in Under 40 Minutes

Pumpkin mushroom spaghetti with crispy bacon on a white plate garnished with parsley and parmesan cheese
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A cozy fall-inspired pasta dish featuring creamy pumpkin sauce, sautéed mushrooms, and crispy bacon tossed with spaghetti. Rich, savory, and perfect for chilly evenings.

Ingredients

Scale
  • 12 oz spaghetti
  • 6 slices thick-cut bacon
  • 2 tablespoons olive oil (optional)
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup canned pumpkin puree
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente, 8-10 minutes. Reserve ½ cup pasta water before draining.
  2. While pasta cooks, cook bacon in a large skillet over medium heat for 6-8 minutes until crispy. Transfer to paper towels and crumble once cooled.
  3. Drain excess bacon grease, leaving 1 tablespoon in the pan. Add olive oil only if you drained all bacon fat.
  4. Add sliced mushrooms and sauté for 5-7 minutes until browned, stirring occasionally.
  5. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper. Stir for 1 minute to combine.
  7. Pour in heavy cream and grated Parmesan cheese. Simmer for 2-3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon.
  8. Add drained spaghetti and toss with sauce using tongs. Add reserved pasta water 1-2 tablespoons at a time if sauce is too thick.
  9. Serve immediately topped with crumbled bacon, chopped parsley, and extra Parmesan.

Notes

  • To make this dish vegetarian, omit the bacon and add toasted pine nuts or crispy fried shallots for texture.
  • Use dairy-free cream and cheese substitutes for a plant-based version.
  • The sauce can be made ahead and stored separately in the refrigerator for up to 3 days.
  • Always reserve pasta water before draining as it helps create a silky sauce consistency.
  • Any mushroom variety works, though cremini or baby bella provide the best meaty texture.

Nutrition

Find it online: https://www.benefitiany.com/pumpkin-mushroom-spaghetti/