Looking for a cozy pasta dish that captures fall’s best flavors? This Pumpkin Mushroom Spaghetti combines creamy pumpkin sauce with savory mushrooms and crispy bacon for a dinner that’s both comforting and quick to make.
There’s something magical about those first chilly evenings when you crave something warm and satisfying. Last fall, I experimented with leftover pumpkin puree in a pasta sauce, thinking the sweetness might work with earthy mushrooms. After a few tries perfecting the seasoning balance, this combination became a family favorite. The way the earthy mushrooms blend with the sweet pumpkin and smoky bacon creates this incredible depth of flavor that feels fancy but comes together in about 35 minutes. My kids actually ask for seconds, which tells you everything you need right there.
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Ingredients for Pumpkin Mushroom Spaghetti
I always keep canned pumpkin puree in my pantry because it’s incredibly versatile and creates the creamiest sauce base. For this recipe, you’ll want pure pumpkin puree, not pumpkin pie filling. While I call for spaghetti, this sauce works beautifully with fettuccine, penne, or rigatoni too. Here’s what you’ll need:
- 12 oz spaghetti
- 6 slices thick-cut bacon – I recommend using good quality bacon as it adds so much flavor
- 2 tablespoons olive oil (optional)
- 2 cups mushrooms (sliced ¼-inch thick) – My preference is cremini or baby bella for their rich, earthy taste, though white button mushrooms work in a pinch
- 2 cloves garlic (minced)
- 1 cup canned pumpkin puree – make sure it’s pure pumpkin, not pie filling
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika – this adds incredible depth without being spicy
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
- ½ cup heavy cream – I usually go for full-fat for the richest sauce
- ½ cup grated Parmesan cheese
- Fresh parsley (chopped for garnish)
Step-by-Step Instructions
I recommend getting your pasta water boiling first so everything comes together smoothly at the end. This dish moves quickly once you start cooking.
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, usually 8-10 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set aside. This helps create a silky sauce later.
Step 2: While the pasta cooks, place the bacon in a large cold skillet and turn the heat to medium. Cook for 6-8 minutes, flipping occasionally, until crispy and golden brown. Transfer to paper towels to drain, then crumble once cooled. Properly crispy bacon makes all the difference.
Step 3: Pour off most of the bacon grease, leaving about 1 tablespoon (it should just coat the bottom of the pan). Add olive oil if needed. Increase heat to medium-high and add the sliced mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until they develop a golden-brown crust, then stir and cook another 3 minutes. Crowding the pan will steam them instead of browning, so work in batches if necessary.
Step 4: Reduce heat to medium and add the minced garlic, stirring constantly for about 1 minute until fragrant but not browned. Burnt garlic turns bitter, so watch closely.
Step 5: Add the pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper to the skillet. Stir everything together until well combined and heated through, about 2 minutes.
Step 6: Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy. Let it simmer gently for 2-3 minutes to thicken slightly. If the sauce seems too thick, add a splash of the reserved pasta water.
Step 7: Add the drained spaghetti to the skillet and toss everything together using tongs, ensuring each strand gets coated in sauce. If needed, add reserved pasta water one tablespoon at a time until you reach your desired consistency. The sauce should cling to the pasta beautifully.
Step 8: Serve immediately topped with the crumbled bacon, fresh chopped parsley, and extra Parmesan cheese if desired.
Perfect Pairings for Pumpkin Mushroom Spaghetti
This rich, creamy pasta pairs beautifully with lighter sides that add freshness and textural contrast.
Simple Arugula Salad: The peppery bite of arugula dressed with lemon vinaigrette cuts through the richness of the creamy pumpkin sauce perfectly. Add some toasted pine nuts for extra crunch.
Garlic Bread Rolls: Warm, buttery garlic bread is perfect for soaking up every last bit of that delicious sauce. Toast it until golden and crispy on the edges.
Roasted Brussels Sprouts: These add a slightly bitter, caramelized element that balances the sweetness of the pumpkin. Roast them with olive oil until crispy for the best results.
Steamed Green Beans: Light and simple, green beans with a squeeze of lemon provide a fresh, healthy complement without competing with the main dish’s bold flavors. For something heartier, try pairing this with Autumn Wild Rice Soup for a complete fall feast.
Caesar Salad: The creamy dressing and crunchy romaine create a satisfying contrast to the soft pasta, while the anchovies add umami depth that enhances the mushrooms.
Storing and Reheating Your Pasta
Store leftover Pumpkin Mushroom Spaghetti in an airtight container in the refrigerator for up to 3 days. For best results, I recommend storing the sauce separately from the pasta if you’re planning ahead, as this prevents the noodles from absorbing too much liquid and becoming mushy. The sauce can be made up to 2 days in advance and refrigerated until ready to use.
To reheat, transfer the pasta to a skillet over medium-low heat and add a splash of heavy cream or reserved pasta water to revive the sauce. Stir gently until heated through, about 5 minutes. You can also microwave in 30-second intervals, stirring between each, though the stovetop method yields better texture.
This dish is wonderfully versatile. Try it with different pasta shapes like penne or fettuccine, swap the bacon for Italian sausage, or make it vegetarian by adding extra mushrooms and toasted walnuts for crunch. If you love creamy pasta dishes, you might also enjoy our Creamy Italian Sausage Rigatoni or Autumn Sausage Pasta Squash.
FAQs
Can I make this dish vegetarian?
Absolutely! Simply omit the bacon and add toasted pecans or crispy fried shallots for that satisfying crunch. You can also add extra mushrooms or white beans for more substance.
What type of pumpkin puree should I use?
Always use plain canned pumpkin puree, not pumpkin pie filling which contains added sugar and spices. The pure puree gives you better control over the final flavor.
Can I freeze this pasta dish?
While you can freeze the sauce alone for up to 2 months, I don’t recommend freezing the complete dish as pasta doesn’t maintain its texture well after freezing. The sauce reheats beautifully on its own though.
Pumpkin & Mushroom Spaghetti with Crispy Bacon
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.
- While the pasta cooks, place the bacon in a large cold skillet and turn the heat to medium. Cook for 6-8 minutes, flipping occasionally, until crispy and golden brown. Transfer to paper towels to drain, then crumble once cooled.
- Pour off most of the bacon grease, leaving about 1 tablespoon (it should just coat the bottom of the pan). Add olive oil if needed. Increase heat to medium-high and add the sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes until golden-brown, then stir and cook another 3 minutes.
- Reduce heat to medium and add the minced garlic, stirring constantly for about 1 minute until fragrant but not browned.
- Add the pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper to the skillet. Stir everything together until well combined and heated through, about 2 minutes.
- Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy. Let it simmer gently for 2-3 minutes to thicken slightly.
- Add the drained spaghetti to the skillet and toss everything together using tongs, ensuring each strand gets coated in sauce. If needed, add reserved pasta water one tablespoon at a time until you reach your desired consistency.
- Serve immediately topped with the crumbled bacon, fresh chopped parsley, and extra Parmesan cheese if desired.
