Creamy One Pot Pumpkin Pasta

Marla Jennings

This creamy one pot pumpkin pasta is a delightful autumn meal that's easy to prepare and full of comforting flavors.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

1 Large pot for cooking pasta
1 Wooden spoon
1 Measuring Cups

Ingredients

Main Ingredients

12 oz pasta such as penne or fusilli
1 cup canned pumpkin puree
2 cups vegetable broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic minced
1 tablespoon olive oil
Salt and pepper to taste

Optional Ingredients

1/2 teaspoon nutmeg
1/2 cup chopped spinach
1/4 teaspoon red pepper flakes
1/2 cup crispy turkey bacon bits

Instructions

Preparation

Gather all ingredients and measure them out to ensure a smooth cooking process.
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cooking the Pasta

Pour vegetable broth into the pot and bring to a simmer. Add the pasta and cook until al dente, stirring occasionally to prevent sticking.
Once the pasta is cooked, reduce the heat to low. Stir in pumpkin puree, heavy cream, and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.

Serving

Season the pasta with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.

Storage

Allow any leftovers to cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Notes

Pro Tips: Use high-quality Parmesan for the best flavor. Adjust the sauce thickness with additional broth if needed.
Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version.
How to Serve: Garnish with fresh herbs or extra Parmesan.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare all ingredients ahead of time to streamline cooking.

Keyword Comfort Food, easy pasta, pumpkin parmesan pasta