Pumpkin Pasta (1-pot recipe) is a cozy dish that perfectly captures the essence of fall. It’s one of those recipes that makes your kitchen smell amazing while you cook. The rich, creamy texture, combined with sweet pumpkin and savory sage, makes for a comforting meal that’s ready in just 20 minutes. Plus, you’ll love that this is a one-pot wonder—less cleanup means more time to relax and enjoy your meal. Grab your favorite pasta, and let’s whip up something that’s not only delicious but also packed with nutrients. Whether you’re cooking for family or guests, this easy recipe will impress everyone at the table.
Why This Recipe Works
In just 20 minutes and with minimal cleanup, this one-pot pumpkin pasta recipe showcases the versatility of pumpkin puree, transforming it into a creamy, flavor-packed dish. The blend of sweet pumpkin, savory sage, and rich Parmesan creates a comfort food experience that warms the heart and delights the palate. Plus, being a one-pot wonder means less time washing dishes and more time enjoying dinner with loved ones.
Why You’ll Love This Pumpkin Pasta (1-pot recipe)
This pumpkin pasta is a delightful way to embrace the flavors of the season while keeping it simple. Perfect for busy weeknights, it caters to both the health-conscious and pasta lovers in the family. The dish is not only creamy and delicious but also packed with nutrients—from the pumpkin to the freshly grated cheese—making it an ideal choice for a wholesome yet indulgent meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (15oz/425 grams) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon dried sage
- 3 cups low-salt vegetable broth or water
- 8 oz (220 grams) short pasta (penne, fusilli, etc.)
- ½ teaspoon fine salt (or more to taste)
- ⅓ cup freshly grated Parmesan cheese
- ⅛ teaspoon ground nutmeg (or more to taste)
- Freshly ground black pepper (to serve)
- Additional Parmesan cheese (to serve)
Prepare the Base
Sauté the Onion
Start by heating the olive oil in a large pot or casserole over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. The aroma will begin to fill your kitchen, which is always a good sign!
Add Garlic and Pumpkin
Next, incorporate the minced garlic into the pot. Stir it for about one minute, just enough to let the garlic infuse its flavor. Then, it’s time to add the pumpkin puree along with dried sage and your vegetable broth or water. Season everything with salt. Bring the mixture to a gentle boil, and you’ll start to see everything come together.
Cook the Pasta
Combine and Boil
Once boiling, it’s time to add the short pasta of your choice into the pot. Reduce the heat to medium and cook until the pasta is al dente. Make sure to partially cover the pot with the lid while you stir frequently to prevent the pasta from sticking. Cooking it this way allows the pasta to absorb all those wonderful flavors.
Final Touches
Mix in Cheese and Seasonings
After the pasta is cooked to your liking, turn off the heat. Stir in the freshly grated Parmesan cheese and ground nutmeg. Toss everything until it’s well combined. If you feel it needs a bit more flavor, taste it and adjust seasoning with a pinch more salt or nutmeg to suit your preferences.
Serve
Serve the pumpkin pasta hot, topped with freshly ground black pepper and additional Parmesan cheese if desired. This vibrant dish is sure to be a hit, so bring it to the table and enjoy every comforting bite with your loved ones!
Serving Suggestions
To elevate your meal, pair this delicious pumpkin pasta with a fresh arugula salad or some crusty garlic bread. It also goes exceptionally well with a glass of white wine, making it a great choice for both casual dinners and special occasions.
Tips for Success
- Use high-quality pumpkin puree for the best flavor.
- Stir the pasta frequently during cooking to avoid any sticking.
- Feel free to taste and adjust seasonings to match your personal preference.
Variations
You can get creative with this recipe! Try experimenting with different types of pasta, such as whole wheat or gluten-free options. Adding sautéed mushrooms or fresh spinach can bring in extra texture and nutrition. For a spicy kick, simply mix in some red pepper flakes or a dash of cayenne pepper.
Storage Tips
If you have any leftover pumpkin pasta, store it in an airtight container in the refrigerator for up to 3 days. When ready to enjoy it again, reheat gently on the stove with a splash of water or broth. This will help revive that lovely creamy texture.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, but keep in mind you’ll need to cook and puree the fresh pumpkin before adding it, which may extend your cooking time.
2. Is this recipe suitable for vegan diets?
You can easily make it vegan by omitting the Parmesan cheese or using a dairy-free alternative.
3. Can I freeze the pumpkin pasta?
While this dish is best enjoyed fresh, you can freeze it. Just make sure it’s stored in a freezer-safe container, and thaw it before reheating.
4. What can I substitute for sage?
If sage isn’t available, thyme or rosemary are great alternatives you can use.
5. How can I make this dish spicier?
To add some heat, try adding red pepper flakes or a pinch of cayenne pepper while sautéing the onions for an extra boost.
Warm, creamy, and undeniably comforting, this pumpkin pasta recipe effortlessly combines wholesome ingredients to create a dish that’s not only tasty but also quick to prepare. The minimalist one-pot approach ensures you can spend more time enjoying your meal and less time cleaning up. It’s perfect for cozy family dinners or impressing guests and is bound to become a seasonal favorite that embodies everything we love about fall flavors. Embrace the pumpkin goodness and enjoy this delightful dish!
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Pumpkin Pasta
This pumpkin pasta is a delightful combination of creamy texture and seasonal flavors, perfect for busy nights. It’s quick to make and packed with nutrients.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (15oz/425 grams) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon dried sage
- 3 cups low-salt vegetable broth or water
- 8 oz (220 grams) short pasta (penne, fusilli, etc.)
- ½ teaspoon fine salt (or more to taste)
- ⅓ cup freshly grated Parmesan cheese
- ⅛ teaspoon ground nutmeg (or more to taste)
- Freshly ground black pepper (to serve)
- Additional Parmesan cheese (to serve)
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until soft.
- Add minced garlic and cook for one minute; then mix in pumpkin puree, sage, and broth.
- Bring to a gentle boil and add short pasta, cooking until al dente with frequent stirring.
- Turn off heat and stir in Parmesan cheese and nutmeg; adjust seasoning if needed.
- Serve hot, topped with black pepper and additional Parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For enhanced flavor, use high-quality pumpkin puree.
Stir the pasta frequently during cooking to prevent sticking.
Adjust seasonings based on personal taste preferences.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 12
- Cholesterol: 8
