Fall Vegetable Pasta with Bacon

Name: Fall Veggie Pasta with Bacon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 4 strips no-sugar bacon; 1 tablespoon Primal Kitchen Avocado Oil; ½ pound Brussels sprouts; Salt and pepper, to taste; 1 package butternut squash “noodles” (we used Cece’s); ½ jar Primal Kitchen No-Dairy Alfredo Sauce; 1 teaspoon Italian parsley, chopped

September 24, 2019

Jump To Recipe

As we reluctantly pack away our shorts and flip flops and dig out our thicker ankle-length leggings, hoodies, sweaters, and scarves, we can look forward to a new crop of seasonal vegetables at the farmer’s market. Nothing beats the simplicity of roasting a big pan of fall vegetables, but you can also achieve the caramelized, lightly charred by cooking your vegetables in a cast-iron skillet slicked with an adequate amount of fat—in this case, our Avocado Oil mixed with savory bacon remnants.

One of our favorite fall pasta recipes, this delicious one-skillet dish embodies everything we love about the cozy season. Can't get the kids to eat their veggies? Butternut squash "noodles" offer the same comfort food appeal as pasta, and we kept this recipe no-dairy by using our Alfredo Sauce, which is every bit as thick and creamy as the traditional cheesy version. Crisp bacon adds a smoky, salty bite that enhances the pleasant bitter notes of the Brussels sprouts and accentuates the sweetness of the squash.

Fall Veggie Pasta with Bacon

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Calories

361

With our easy fall pasta recipe, you can skip the boiling and go straight to the skillet! Made with ribbons of butternut squash instead of typical wheat noodles, seasonal Brussels sprouts, and our delicious no-dairy Alfredo Sauce, this one-pan veggie pasta with bacon puts the coziest flavors of the season all on one plate.

Ingredients

4 strips no-sugar bacon
1 tablespoon Primal Kitchen Avocado Oil
½ pound Brussels sprouts
Salt and pepper, to taste
1 package butternut squash “noodles” (we used Cece’s)
½ jar Primal Kitchen No-Dairy Alfredo Sauce
1 teaspoon Italian parsley, chopped

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Directions

Heat a cast iron skillet over medium-high heat.
Cut bacon into lardons (small pieces) and add to skillet.
Cook for about 8 minutes, stirring occasionally, until it reaches the desired crispness.
Remove bacon from the skillet and place onto a paper-towel-lined plate.
Add 1 tablespoon of avocado oil to the skillet. Add sliced Brussels sprouts. Season with salt and pepper to taste.
Cook sprouts for 8 to 10 minutes, stirring occasionally. Remove sprouts from skillet. Turn the heat down to medium.
Place the skillet back on the burner. Add butternut squash noodles. Add half a jar of Primal Kitchen No-Dairy Alfredo Sauce. Season with salt and pepper to taste.
Simmer, stirring occasionally, for about 8 minutes (or until desired tenderness).
Add bacon and Brussels and toss to coat.
Top with fresh chopped Italian parsley and enjoy!