5 minutes
Cook Time
10 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, halved
  • 1 package of cooked pasta
  • 5 slices bacon, cut into bite-sized pieces
  • 1 ½ cup pumpkin purée
  • ½ cup unsweetened almond milk
  • ½ cup chicken bone broth
  • 1 zucchini, sliced and quartered
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt
  • ¼ tsp paprika


Step 1

In a pan on medium heat, add bacon slices. Cook 5 to 7 minutes. Remove and place on a paper towel lined plate. Add garlic, zucchini, thyme, sage, paprika and salt to the same pan. Cook for 5 minutes until zucchini is slightly golden brown on both sides.

Step 2

Add the pumpkin purée, almond milk and chicken stock. Bring to a boil and then add tomatoes. Stir until combined.

Step 3

Add cooked pasta and bacon, mix well, and serve.

Recipe created by Megan Hutson