Pumpkin Mushroom Spaghetti with Crispy Turkey Ham
Cozy Fall Favorite, Weeknight Wonder Dinner.
Creamy, hearty pumpkin and mushroom spaghetti with smoky crispy turkey ham, perfect for a cozy fall dinner that feels like a warm hug.
I remember the first time I really experimented with pumpkin beyond pies. I had a can sitting in the pantry, and some beautiful mushrooms from the market, and I just thought, 'Why not?' I was looking for something warm and savory, a true comfort food. And honestly, adding crispy turkey ham was a last-minute stroke of genius. The way it added that salty, smoky crunch to the creamy pumpkin sauce was just... wow. It felt like a little kitchen discovery, you know? Now, it's one of those recipes I turn to year after year, especially when the leaves start to turn golden. It always feels like a special, yet simple, indulgence.
Why You'll Fall in Love with This Recipe
- •It’s the ultimate cozy comfort food, perfect for chilly evenings.
- •The creamy pumpkin sauce is subtly sweet and savory, a true taste of autumn.
- •Earthy mushrooms add a wonderful depth that pairs beautifully with the pumpkin.
- •Crispy turkey ham provides that irresistible salty, smoky crunch.
- •It's surprisingly easy to make, coming together in under an hour.
- •It’s hearty enough to be a satisfying meal on its own, but also lovely with a side salad.
My family absolutely adores this spaghetti! My little one, who usually turns up her nose at mushrooms, devoured it. The pumpkin adds such a lovely sweetness, and the crispy turkey ham? Genius! This is definitely going into our regular rotation for fall dinners.
Essential Ingredient Guide
- Pumpkin Puree: Make sure you grab pumpkin puree, not pumpkin pie filling! The filling is already sweetened and spiced, and we're going for savory here. This is the heart of our creamy sauce, giving it that beautiful color and subtle sweetness.
- Mushrooms: Cremini (baby bella) mushrooms work wonderfully, offering a nice earthy flavor. But honestly, white button mushrooms are fine too, or you could go wild with a mix of wild mushrooms if you're feeling fancy. Sauté them well to develop their deep, savory notes.
- Turkey Ham: This is our superstar for texture and smoky flavor! Dice it small so you get little crispy bits in every bite. Cooking it until truly crisp is key – it adds a delightful contrast to the creamy pasta.
- Heavy Cream: For that luscious, restaurant-quality sauce, heavy cream is your friend. If you want to lighten it up a bit, half-and-half works, but the sauce might be a little less rich. A touch of reserved pasta water can help make it silky smooth.
- Parmesan Cheese: Freshly grated Parmesan is always best for melting smoothly and giving that salty, umami kick. Pre-grated often has anti-caking agents that can make your sauce a bit grainy, so if you can, grate your own!
Complete Cooking Process
- Dice turkey ham into small pieces.
- Heat olive oil in a large skillet over medium-high heat.
- Cook turkey ham until deeply golden and crispy, stirring occasionally (5-7 mins).
- Remove crispy turkey ham to a paper towel-lined plate and set aside.
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente according to package directions.
- Reserve 1 cup of pasta water before draining the spaghetti.
- In the same skillet (with turkey ham drippings), add onion and cook until softened (3-4 mins).
- Add minced garlic and sliced mushrooms; cook until browned and softened (5-7 mins).
- Stir in dried thyme and smoked paprika; cook for 1 minute until fragrant.
- Pour in pumpkin puree and vegetable broth; simmer for 3-5 minutes, adding pasta water if needed.
- Stir in heavy cream and Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
- Add fresh spinach and cook until just wilted (1-2 mins).
- Add drained spaghetti to the skillet with the pumpkin sauce.
- Toss to coat thoroughly, adding more reserved pasta water if the sauce is too thick.
- Stir in most of the crispy turkey ham, reserving some for garnish.
- Serve immediately, garnished with remaining turkey ham, fresh parsley, and extra Parmesan.
Frequently Asked Questions
→Can I use a different type of pasta?
Absolutely! While spaghetti works beautifully, fettuccine, linguine, or even a shorter pasta like penne or rigatoni would be lovely. Just cook it according to package instructions until al dente.
→I don't have turkey ham, can I skip it?
You can definitely skip the turkey ham for a vegetarian version. If you'd like to add another layer of flavor, you could try toasted walnuts or pecans for a similar textural crunch, or even some smoked tofu bits.
→Can I use fresh pumpkin instead of canned puree?
Yes, if you're feeling ambitious! You'll need to roast and puree about 1.5-2 pounds of fresh pumpkin to get enough for this recipe. Just make sure it's well-pureed and smooth for the sauce.
→How can I make this dish spicier?
Oh, a little kick sounds good! You can add a pinch or two of red pepper flakes along with the thyme and paprika, or even a dash of your favorite hot sauce to the finished sauce.
→Can I make this ahead of time?
This dish is best enjoyed fresh, as pasta can absorb a lot of the sauce and become less creamy over time. However, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or cream to loosen, then cook fresh pasta to combine.
Pumpkin Mushroom Spaghetti with Crispy Turkey Ham
This Pumpkin & Mushroom Spaghetti with Crispy Turkey Ham is creamy, hearty, and full of cozy fall flavors. Earthy mushrooms and smoky turkey ham pair perfectly with pumpkin for a comforting dinner.
Timing
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Crispy Turkey Ham
- 018 slices turkey ham, diced
- 021 tablespoon olive oil
For the Pumpkin Mushroom Spaghetti
- 011 lb spaghetti (or pasta of choice)
- 022 tablespoons olive oil
- 031 small yellow onion, finely chopped
- 043 cloves garlic, minced
- 0512 oz cremini mushrooms, sliced
- 061 teaspoon dried thyme
- 071/2 teaspoon smoked paprika
- 081 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 091 cup vegetable broth (or chicken broth)
- 101/2 cup heavy cream (or half-and-half)
- 111/2 cup grated Parmesan cheese, plus more for serving
- 122 cups fresh spinach, roughly chopped
- 13Salt and freshly ground black pepper to taste
- 14Fresh parsley, chopped, for garnish
Instructions
First, let's get that turkey ham nice and crispy! Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced turkey ham and cook, stirring occasionally, until deeply golden and crisp. This usually takes about 5-7 minutes. Remove the turkey ham with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave any rendered fat in the skillet – that’s flavor, darling!
While the turkey ham is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, remember to reserve about 1 cup of the starchy pasta water. This is our secret weapon for a silky sauce!
Now for the aromatic base. In the same skillet with the leftover turkey ham drippings (add another tablespoon of olive oil if it looks too dry), reduce the heat to medium. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Then, stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms have released their liquid and are nicely browned. Oh, the smell!
Sprinkle in the dried thyme and smoked paprika. Stir and cook for just 1 minute more until fragrant. This really wakes up those spices!
Pour in the pumpkin puree and vegetable broth. Bring the mixture to a gentle simmer, stirring well to combine everything. Let it cook for about 3-5 minutes, allowing the flavors to meld beautifully. If it's looking a bit thick, add a splash of that reserved pasta water.
Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is wonderfully smooth and creamy. Season with salt and freshly ground black pepper to your liking. This is where you taste and adjust, hon! Don't be shy.
Add the fresh spinach to the sauce and cook, stirring, until it's just wilted – only a minute or two. We want it bright and vibrant.
Finally, add the drained spaghetti to the skillet with the pumpkin sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, add more reserved pasta water a tablespoon at a time until it reaches your desired consistency. Stir in most of the crispy turkey ham, saving a little for garnish.
Serve immediately, garnished with the remaining crispy turkey ham, a sprinkle of fresh chopped parsley, and extra Parmesan cheese. Enjoy this cozy bowl of goodness!
Notes & Tips
- 1To make this vegetarian, simply omit the turkey ham.
- 2For extra richness, swirl in a tablespoon of cream cheese or mascarpone with the heavy cream.
- 3A sprinkle of toasted pumpkin seeds as a garnish would add another layer of texture and fall flavor.
- 4You can easily add other vegetables like chopped bell peppers or zucchini with the mushrooms for more goodness.
Tools You'll Need
- •Always reserve some pasta water! It's liquid gold for adjusting sauce consistency.
- •Don't overcrowd the pan when cooking mushrooms; they'll steam instead of brown. Cook in batches if necessary.
- •Cook turkey ham until *really* crispy for the best texture contrast.
- •Taste and adjust seasoning throughout the cooking process, especially for salt and pepper.
- •Freshly grated Parmesan makes a huge difference in the creaminess of the sauce.