One-Pot Creamy Pumpkin Pasta
I first posted this pumpkin pasta recipe just about two years ago, on September 9, 2014. On its (almost) two-year-anniversary, I thought I’d share it again! It’s been a huge favorite of readers (and us!) ever since I shared it. I had to curtail dairy shortly after creating this recipe, so about a year ago, I updated it with a dairy-free alternative. I’ve also got a brand spankin’ new recipe video that shows just how easy the one-pot pasta method is! (Hint: ridiculously easy!) Scroll to the bottom to take a peek. Happy pumpkining!
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 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. (I’ve since shared another one-pot pasta recipe that uses a slightly different method. Equally delicious!)
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.
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).
Good times right here.
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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.
And now, there’s even a video showcasing how easy this One-Pot Pumpkin Pasta is to make!
One Pot Creamy Pumpkin Pasta
Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.
- 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
- 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.
- 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.
- 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).
- Stir and taste. Add additional salt and pepper if desired.
- Divide between bowls and sprinkle parsley over the tops.
*Sour cream may be substituted for the goat cheese.
Substitute 4 ounces of your favorite vegan cream cheese. I’m partial to garlic and herb vegan cream cheese – fabulous in this!
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.
Yield: 4 servings, Serving Size: 1/4 of recipe
- Amount Per Serving:
- Calories: 394 Calories
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 956mg
- Carbohydrates: 53g
- Fiber: 4g
- Sugar: 6g
- Protein: 12g
Products Featured in this Recipe:
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