Savory and creamy pumpkin pasta smothered in fall flavors? Sign me up! This One-Pot Creamy Pumpkin Pasta been a huge favorite of readers (and of ours!) ever since I shared it. I had to curtail dairy shortly after creating this recipe, so about a year ago, I updated it, so now it has a dairy-free alternative too.
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.
Today, we bring you a one-pot pumpkin pasta that I am particularly proud of. It’s super creamy, super simple, super easy, super seasonal. One-Pot Creamy Pumpkin Pasta, 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 (or a few alternatives – see the recipe for more), and a few flecks of parsley for color (and because parsley rules my world).
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
- 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.