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!
Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.
*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.
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
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.