Creamy Parmesan & Bacon Pasta
  • Alaina Hinkle

Creamy Parmesan & Bacon Pasta

Updated: Dec 18, 2018

This pasta is so amazing, on so many levels. It is filled with your quota of veggies for the day and is the perfect mixture of creamy, but not overly heavy. Needless to say this too will be an added on regular in the winter months! I usually steer away from pastas and other loaded carbs as much as I can, but this one I am all good with splurging on, because it is worth it!


6 strips of peppered bacon

2 leeks

1/2 tsp ground thyme

1/4 tsp garlic powder

1 cup chicken broth

1/2 cup white wine

1 cup half and half

1/2 cup grated parmesan cheese

2 cloves garlic

2 heads of broccoli

1 tbsp lemon juice

1 tbsp arrowroot powder (for thickening!)

Salt & pepper to taste

2 tbsp unsalted butter

1 16 oz Organic Shell Pasta

2 lbs cubed butternut squash ( I get the cubed organic ones that are ready to go from Costco-- makes life so much easier for this recipe!)


Preheat oven to 400

1: Cut the broccoli up into small pieces, about 2 inches in width and then place the broccoli & butternut squash cubed in a bowl

2: Drizzle olive oil and sprinkle salt and pepper over the vegetables and toss

3: Place on a cooking sheet or large Silpat cooking sheet-- which I prefer! Bake for 45 minutes, until you can spear it with a fork

4: Place veggies in a bowl when done and a plate on top to keep warm until you are ready to stir it into the pasta

5: Get your 5 qt pasta pot out and put water in the pot to about half way. Place pot on the stove at high heat to bring to a boil-- when boiling add the 16 oz shell pasta and cook based on instructions on box

6: While the water is boiling and pasta cooking OR even while veggies are baking you can get the sauce ready :)

7: Thinly slice the leeks into rings and discard the root end and then cut the bacon slices uncooked into bite size pieces and mince the 2 garlic cloves

8: Place 1 tbsp of butter in the bottom of deep soup pot (8 qt) I have a wide Calphalon one that I love that is more wide than deep-- I do not see that they make the same version now, however they do make the same kind but 6.5 qt. I will link it at the bottom!

9: Then turn stove on medium heat and place soup pot on burner and add the leeks, garlic and bacon to the pot. Let them caramelize! When it starts to get brown on the bottom, add a little more olive oil to keep from sticking and the last 1 tbsp of butter. Continue to cook and caramelize for the 10 minutes, stirring occasionally and then add in the 1/2 tsp of thyme and stir

10: Next add in the 1/2 cup white wine and mix the leeks + bacon well with the wine, scrapping some of the browning off the bottom of the pan :) Then add in 1 cup of chicken broth and 1 cup of half and half and stir thoroughly

11: While the sauce is heating, take the 1 tbsp of arrowroot and pour into a small bowl, add in 1/4 cup water and stir until dissolved and then add that into the soup pot and stir. You want to make sure you add the arrowroot for the thickening of the sauce before it starts to boil

12: Add in the 1/2 cup grated parmesan, salt and pepper to taste and 1/4 tsp garlic powder and stir thoroughly and bring to a boil. Once the sauce is boiling, turn down so that it still simmers and stir occasionally

13: Stir in the broccoli + butternut squash you had set aside, into the sauce now as well as the drained pasta shells. Once it is all mixed together well, add in the 1 tbsp of lemon juice and salt and pepper to taste.

Serve with fresh parmesan on top and/or pumpkin seeds!


ENJOY!! Thank you for looking at this recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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