Creamy pumpkin penne with crispy bacon
468 kcal per person
21g Protein
61g Carbs
16g Fat
8g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 cup pumpkin (frozen) (237 g)
- 1 clove garlic (5 g)
- 2 slices bacon
- 2 tablespoons cream cheese, reduced fat (30 ml)
- 1 pinch nutmeg (1 g)
Preparing this recipe
- Cook the penne according to the package directions. Reserve ½ cup of pasta water, then drain.
- Meanwhile, bring a pot of water to a boil. Add the pumpkin cubes and cook for 5-7 minutes, until tender. Drain well and mash until smooth.
- Mince the garlic.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy. Transfer to a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the garlic to the skillet and cook for about 30 seconds, stirring often.
- Stir in the pumpkin and cream cheese, cooking until the cream cheese is fully melted. Season with nutmeg, salt and pepper. Simmer for 2-3 minutes, adding a splash of the reserved pasta water if the sauce is too thick.
- Toss the penne with the pumpkin sauce until well coated. Top with the crispy bacon.
Tip van FitChef
1. If using fresh pumpkin, peel and cube it before boiling.
2. Swap the pumpkin for butternut squash for a slightly sweeter flavor.
3. Garnish with fresh parsley, sage or oregano for extra flavor and color.
