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Monday, November 12, 2012

Healthy Bacon & Pumpkin Pasta

Another week in the fall, another can of pumpkin to use.  I remember the great canned pumpkin shortage from 2 years ago - for some reason the stuff went like hotcakes - so Frank returned home from the grocery store one day last year with about a dozen cans.  Needless to say, I haven't had to shop for it this year...


Now, combine it with bacon and you may be in trouble...as in, you'll love it so much, you'll have to keep going out for more.  This combination is deliciously addicting!  


Plus, it's not nearly as bad for you as many other mac n cheese varieties.  Oh and it takes about 20 minutes to make.  LOVE!



Healthy Bacon & Pumpkin Pasta

2 cups uncooked pasta
1/2 cup pumpkin puree
1 ounce light cream cheese
1/4 cup fat free evaporated milk
1 teaspoon minced garlic
salt and pepper
1/3 cup cooked, crumbled bacon
1/4 cup chopped scallions

Cook pasta according to package instructions.  Drain and return to pot.  Turn heat on low.

Add pumpkin, cream cheese, milk, garlic, salt and pepper.  Mix until cheese is melted and ingredients are warmed through.  

Divide between 2 bowls.  Top with bacon and scallions.




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2 Comments:

At November 12, 2012 at 7:36 AM , Anonymous Anonymous said...

Is there a sub for the 1/4 c evap milk? Would hate to have to throw out rest if can. Thx.

 
At November 15, 2012 at 4:00 PM , Blogger Carole said...

Hi there. The current Food on Friday is all about pasta and noodles! So it would be great if you linked this in. This is the link . Have a good week.

 

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