Fall Veggie Pasta with Bacon
2
5 minutes
25 minutes
361
Dinner, Lunch
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 Creamy Cashew Alfredo Sauce
- 1 teaspoon Italian parsley, chopped
Alternate Ingredient
- Primal Kitchen Cashew Kale Pesto Alfredo Sauce
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.
Add butternut squash noodles and alfredo sauce to the skiller. 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!
