Pumpkin Mushroom Spaghetti Comfort

This Pumpkin and Mushroom Spaghetti is the perfect comfort food for fall. Creamy pumpkin sauce meets earthy mushrooms and crispy bacon, delivering rich, savory flavors that come together in less than 30 minutes. It’s a dish that feels indulgent yet simple enough for any weeknight.

I first made this during a cool autumn evening when I wanted something cozy that didn’t require fuss. Since then it has become a go-to dinner that my family loves, especially when we want a little fall magic on the table.

Ingredients

• Spaghetti: 12 ounces which you can choose as regular, whole wheat, or gluten-free to suit your preference
• Thick cut bacon: 6 slices for that crispy smoky crunch that makes this dish unforgettable
• Olive oil: 2 tablespoons used if the pan looks dry when sautéing mushrooms to ensure they cook evenly
• Mushrooms: 2 cups sliced cremini add deeper flavor but button mushrooms work well too
• Garlic: 2 cloves minced to infuse the sauce with aromatic warmth
• Pumpkin puree: 1 cup canned pumpkin puree make sure to pick pumpkin puree and not pie filling to avoid added sugar
• Dried thyme: Half teaspoon for a subtle herbal note that complements the pumpkin
• Smoked paprika: Half teaspoon adds a gentle smoky depth to brighten the sauce
• Nutmeg: Quarter teaspoon optional but recommended for a hint of warm spice
• Salt and pepper: to taste balancing all the flavors in the sauce
• Heavy cream: Half cup or swap with half-and-half for a lighter option
• Parmesan cheese: Half cup grated for a rich and savory finish
• Fresh parsley: chopped for garnish and a touch of freshness on top

Step-by-Step Instructions

Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add your spaghetti and cook until al dente which usually takes 8 to 10 minutes. Reserve half a cup of the pasta water before draining as this starchy water will help loosen the sauce later.

Crisp That Bacon:

Place the bacon slices in a large skillet over medium heat. Cook until they turn golden and crispy about 8 minutes. Remove them carefully and place on paper towels to drain excess grease. Wait for them to cool and crumble into bite-sized pieces.

Sauté the Mushrooms:

In the same skillet leave about one tablespoon of bacon grease. If needed add a splash of olive oil to prevent sticking. Add the sliced mushrooms and cook for 5 to 7 minutes stirring occasionally until they become tender and golden brown. This step releases their earthy flavors.

Add the Flavor:

Stir in minced garlic and cook for one more minute until you smell the fragrant aroma. Add pumpkin puree, dried thyme, smoked paprika, nutmeg, salt, and pepper. Stir everything gently and allow the mixture to warm up and flavors to meld for a couple of minutes.

Make It Creamy:

Pour in the heavy cream and sprinkle in grated Parmesan cheese. Stir the sauce gently and let it simmer for 2 to 3 minutes until it thickens into a silky smooth texture.

Combine and Toss:

Add the cooked spaghetti directly into the sauce. Toss carefully to coat every strand evenly. If the sauce is too thick, add a splash of the reserved pasta water little by little until you get your desired consistency.

Serve and Swoon:

Plate the pasta and top with crispy bacon crumbles, a sprinkle of fresh parsley, and an extra grating of Parmesan cheese if you like. Serve immediately and enjoy the cozy fall flavors.

Bookmark

My favorite part of the dish is the crispy bacon because it adds that salty crunch against the silky sauce. A memorable moment was the first time my kids tried this pasta and were surprised how much they loved pumpkin in a savory dish—now it’s a family tradition to welcome fall.

Storage Tips

Store any leftover pasta in an airtight container in the refrigerator for up to three days. When reheating, warm it gently on the stove and add a splash of milk or broth to bring back the creamy sauce texture without drying it out.

Ingredient Substitutions

You can skip the bacon to keep this vegetarian and add toasted pine nuts or crispy shallots for texture. Heavy cream can be swapped with half and half or evaporated milk for a lighter version. Fresh pumpkin can be used instead of canned; roast and mash the pumpkin until smooth for about one cup of puree.

Serving Suggestions

Serve this pasta with a simple green salad dressed in lemon vinaigrette to brighten the meal. A crusty bread or garlic toast pairs beautifully to soak up any extra pumpkin sauce. For wine, a light Pinot Noir or Chardonnay complements the flavors well.

Cultural Context

Pumpkin is a seasonal staple in many fall dishes across the US and Europe. Combining it with mushrooms and pasta brings rustic autumn flavors that celebrate what harvest season has to offer. This dish reflects cozy family dinners at home when comfort and warmth are needed most.

Pro Tips

• Always reserve pasta water as it helps adjust sauce consistency easily when combining with the noodles
• Use pure pumpkin puree not pumpkin pie filling to avoid unwanted sweetness and spices
• Do not skip crisping the bacon well because it adds essential texture contrast in every bite

Common Recipe Questions

→ Can I make this without bacon?

Yes, simply omit the bacon and use butter or olive oil for richness. Toasted pine nuts or crispy shallots provide a satisfying texture alternative.

→ Is fresh pumpkin usable instead of canned?

Absolutely! Roast and mash fresh pumpkin until smooth to replace canned puree, using about one cup for this dish.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of cream or milk to restore the creamy sauce.

→ Can this be prepared ahead of time?

Yes, the sauce can be prepped a day early and refrigerated. When ready, reheat and toss with freshly cooked pasta for best results.

→ What mushrooms work best here?

Cremini mushrooms provide richer flavor, but button mushrooms also work nicely for a milder earthiness.

→ How to adjust the sauce consistency?

If the sauce thickens too much, stir in a bit of the reserved pasta water until silky and smooth.