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Recipe: Pasta with Bacon, Pumpkin and Fried Sage

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Gluten Free Pasta (I used Corn Spaghetti from Trader Joes)

6

slices thick cut bacon cooked crispy

2 tbsp

olive oil

12

sage leaves

1

yellow onion, small diced

2 cups

pumpkin, peeled and cut into chunks

2 tbsp

olive oil

kosher salt