One-Pot Creamy Pumpkin Pasta

Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe.

Total Time: 20 minutes

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

One-pot pasta is a good thing indeed. Martha Stewart pun not intended.

I’ve actually created and shared a couple of versions over at Oh My Veggies – One-Pot Sesame Peanut Noodles & Veggies and One Pot Pasta Primavera. Poor neglected Kitchen Treaty. 😉 But no more. Today, we bring you a one-pot pasta that I am particularly proud of. It’s super creamy, super simple, super easy, super seasonal. Pumpkin, my friends! You know I had to.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

This One-Pot Creamy Pumpkin Pasta cooks up in a flash and results in an incredibly creamy pasta. It cooks up so creamy, in fact, that it actually reminds me of a less-fattening Fettucine Alfredo. And it’s just as good! Except prettier. Because it’s orange.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

I kept this one really simple. Linguine – it’s my one-pot pasta comfort zone. Broth, onions, garlic, pumpkin puree. A few red pepper flakes for heat. Nutmeg, creamy goat cheese, a few flecks of parsley for color (and because parsley rules my world).

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

Good times right here.

This totally works as a main dish, but can also function as a substantial side if you desire. Either way, for us, it’s a big-time keeper.

One Pot Creamy Pumpkin Pasta - Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

One Pot Creamy Pumpkin Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe.

Ingredients:

  • 8 ounces linguine pasta
  • 4 cups low-sodium vegetable broth*
  • 1 cup pumpkin puree
  • 1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side)
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped small (about 1 cup)
  • 3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1 (4-ounce) log fresh goat cheese (chevre)* or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
  • 1 small bunch parsley, chopped

Directions:

  1. Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot - I use a 7-quart dutch oven.
  2. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
  3. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
  4. Stir and taste. Add additional salt and pepper if desired.
  5. Divide between bowls and sprinkle parsley over the tops.
*Sour cream may be substituted for the goat cheese.

Vegan option:

Substitute 4 ounces of your favorite vegan cream cheese. I'm partial to garlic and herb vegan cream cheese - fabulous in this!

Kid-friendly option:

Omit or greatly reduce the crushed red pepper flakes. You can sprinkle a few flakes over the top of the grown-ups' portions when serving, if you'd really like a bit of heat.

Vegetable broth note:

I suggest low-sodium broth so that you can better control the amount of salt. If you only have full-sodium broth on hand, I suggest omitting or greatly reducing the salt and then adding it at the end to taste.

More one-pot pasta & pumpkin goodness

We’ve rounded up 20 Vegetarian One-Pot & One-Skillet Dinners at Oh My Veggies | Creamy Pumpkin-Baked Rigatoni from moi (it’s not one-pot but it’s still delicious!) | Slow Cooker Pumpkin Granola from A Year of Slow Cooking – hey, that’s a one-pot pumpkin recipe, too! | One-Pot Creamy Pumpkin Penne from Heather Christo, a variation of this one with coconut cream in lieu of the goat cheese – brilliant.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

93 Responses to “One-Pot Creamy Pumpkin Pasta”

  1. This was seriously amazing. Just sent it to my family and friends!
    I made it with gluten free brown rice pasta and did not need to adjust the liquid at all as the pasta cook time was 11 minutes–just the right amount of liquid was left plus perfect for leftovers since rice pasta soaks up so much as it cools! I will be making this all the time for all the flavors and it was so easy!

  2. I wasn’t thinking and I bought fresh pasta instead of dry linguini. How do you think this changes things? I definitely shouldn’t put it in at the start but didn’t know if you had any recommendations.

    Thank you!!

    • Hi Maddy, I don’t think fresh pasta would work, sadly. This method would probably turn fresh pasta to mush! Perhaps try adding it in the last couple of minutes like you said, but then I’m not sure you’ll get the same creamy consistency.

  3. This looked and sounded amazing but unfortunately it was an epic Pinterest fail. I like to cook and like to try different things. I followed recipe exactly and the final product looked just like the pics. The taste was so terrible I could not finish it, I don’t think I have had that issue my entire life. So sad…

  4. This recipe was a bust – everyone in my family agreed that it was a gross, gelatinous, pile of yuck. Prepared exactly according to directions and it came out very, very gooey. Were I to try it again, I would double the pasta amount, cook it in a separate pot (you’re already using the stove and its not like a pasta pot adds any significant clean-up time), and dilute the sauce. I appreciate the focus on creating  quick, one-dish meal, and the ingredients seem like they could be great, but I think I’d rather take the time to sautee the onions and garlic slowly in wine and simmer the ingredients slowly — just throwing them together in one pot created a generic flavor and the individual flavors were obscured.

  5. HELLO!
    I lost my sense of smell years ago in an accident, and ever since nuanced flavors are lost on me….they simply don’t register on my palate.
    I want to cook this for my guy but he won’t like the red pepper flakes (will LOVE the goat cheese though!)…do you think replacing with a little paprika would work – and if so, how much would you suggest I use?
    Can’t wait to make this!

    • A little paprika (especially smoked) would probably be nice, but you can omit the red pepper flakes entirely if you like. I just like the bit of head they add but it’s still plenty delicious without!

  6. I wasn’t sure if this was going to be the pasta for me since I’m not crazy about pumpkin or putting heavy dairy in my foods but I veganized the recipe like it said I could and oh my heavens this was the most delicious thing ever!! I have some leftover in my fridge but honestly I don’t think it’ll make it past dinner thought! Amazing recipe! Will for sure be making this again!

  7. what can be substituted for the wine? we don’t drink wine (I am allergic) and it is too expensive to buy for the occasional recipe.

  8. I just made this tonight.  PERFECT!  I had a rough day and this is just the warm, homey dish I needed.  It’s so creamy!  The only change I made to the recipe is the linguine-I used whole wheat instead.  🙂 Thanks for posting this!  It’s a keeper for me! 

  9. Hello 🙂 i just made this for a lunch, I am eating while typing, its great, .. so great recipe,another way how to make pasta:)

  10. This was delicious!! Substituted chicken broth for vegetable broth and omitted wine and everything turned out great. My family enjoyed the dish and didn’t realize they were eating pumpkin! Will make again. Thanks.

  11. I can’t figure out how to rate this but if I could I’d give it 4.5/5 stars. I made it because I got home from work at 9:30 and had approximately all the ingredients on hand for an easy dinner. I substituted whole wheat spaghettini and used cayenne instead of red pepper flakes but otherwise followed the recipe and it turned out great! I also added peas because I love peas, and didn’t have any parsley, but parsley would be amazing!

  12. Amazing! I followed the directions exactly, and it was really exceptional. My husband took one bite and said, “Oh WOW!” I’ll be keeping this one in the regular fall/winter loop—thank you!

  13. Would this freeze okay? Or will the pasta go to mush? How many days do you think this would last fresh? Thanks!

  14. My first go at a one-pot-recipe and I’m thrilled. just two things: first … how little do you eat? in my family the recipe is enough for two large or three small servings but certainly not for four! well, I knew that right away so I ajusted. 🙂
    Second: The first time I made the recipe it was waaayyy to salty. Too much broth. the second time I used two cups broth and two cups plain water, that was way better.

    • So glad you liked it! Yeah, the quantities are very subjective, I do struggle with that. I think I’ll start measuring portions so I can be more specific about what each portion size entails. We do get at least four servings out of it – two dinners + a small serving for the little one and then two lunches the next day. However there have definitely been times when I’ve had much more than that! 🙂

      Thanks so much for the note on the broth. I’ve updated the recipe to suggest low-sodium broth; much easier to control the salt content that way.

  15. I just made this and LOVED it. It took a couple bites to get used to the goat cheese flavor because it’s not something we usually eat, but after that I devoured it. 2/3 of my kids liked it. The other 1/3 doesn’t like anything. Thanks for a great recipe. It’s so quick and easy, I’ll probably make it for myself for lunches.

  16. A word from the not-so-wise:  a can of pumpkin is TWO cups, not one.  It’s not -terrible- if you use the whole can, but it’s not great either.
    Don’t skimp on the garlic
    Goat cheese>cream cheese
    If  you use cream cheese, add parmesan
    Would be tasty with mushrooms or any number of added veggies

  17. Absolutely delicious, and so easy too. Used cream cheese as goat cheese is too hard to find here (Japan). Will definitely make again in the future! Thank you!

  18. Haven’t seen anyone mention making this with short pasta, which is a shame, because it seems like such a perfect fit for the long-ish cook time. I didn’t have any linguine but did have cellentani (they look kinda like macaroni screws) and decided to give it a try. Kept everything else pretty much the same, besides omitting the nutmeg and throwing in some chopped sage, which I think goes great with pumpkin (also omitted the parsley, but simply because I didn’t have any). Didn’t really bother measuring the onion, just eyeballed it, and used a bit more goat cheese than recommended just because.
    Final result? Quite good, although I can’t say I can taste much pumpkin in there. Probably gonna taste better tomorrow, after it sits for a while. I think I will definitely make it again sometime, but use more pumpkin puree to give it a stronger effect.

  19. I love the sound of this pasta dish and I have everything to go except I really dislike goats cheese, sour cream and cream cheese eek! Before I rule this recipe out altogether, do you have an alternative I can use?

    • It’s still pretty good without goat cheese, sour cream, or cream cheese. It might be a bit runny at first but should thicken up. Perhaps a splash of heavy whipping cream or coconut milk.

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