One-Pot Creamy Pumpkin Pasta

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 520

A cozy, flavorful pasta dish featuring pumpkin and aromatic herbs, all cooked in one pot for easy cleanup and rich taste.

2 tablespoons Olive Oil (A quality extra virgin olive oil is used to sauté the aromatics, forming the foundational flavor base of the sauce.)

1 medium Yellow Onion (Provides a sweet, savory depth that balances the earthiness of the pumpkin.)

4 cloves Garlic (Delivers that essential pungent, aromatic kick that complements almost any savory dish, especially pasta.)

1 teaspoon Dried Sage (The quintessential autumn herb. Its pine-like, slightly peppery flavor is a classic and perfect pairing for pumpkin.)

½ teaspoon Nutmeg (A pinch of nutmeg enhances the sweetness of the pumpkin and adds a warm, spicy note that makes the dish feel exceptionally cozy.)

¼ teaspoon Red Pepper Flakes (This adds a subtle background heat that cuts through the richness of the cream and pumpkin, brightening up the overall flavor profile.)

4 cups Vegetable Broth (This is the primary cooking liquid for the pasta. It infuses the noodles with flavor from the inside out as they cook directly in the pot.)

1 can (15 ounces) can Pumpkin Purée (The star of the show. Ensure you use 100% pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced.)

1 pound (16 ounces) pound Uncooked Pasta (A short, sturdy pasta shape like rigatoni, penne, or fusilli is ideal as the ridges and tubes are perfect for catching the creamy sauce.)

½ cup cup Heavy Cream (This is the key to the luxurious, velvety texture. It transforms the sauce from a simple purée into a decadent, creamy dream.)

½ cup cup Parmesan Cheese (Adds a salty, nutty, umami flavor that deepens the sauce and helps to thicken it slightly. Freshly grated melts far better than pre-shredded.)

1 teaspoon teaspoon Salt (Essential for bringing all the flavors together and properly seasoning the pasta as it cooks.)

½ teaspoon teaspoon Black Pepper (Adds a final touch of mild spice and complexity.)

¼ cup cup Fresh Parsley (Provides a pop of fresh, green color and a clean flavor that brightens up the finished dish.)

Sauté the onion, garlic, sage, nutmeg, and red pepper flakes in olive oil until fragrant and onion is translucent.
Pour in broth, deglaze, then whisk in pumpkin purée until smooth. Add pasta, salt, and pepper, then simmer until pasta is al dente, stirring frequently.
Reduce heat, stir in heavy cream and Parmesan until melted and sauce is creamy. Adjust seasoning as needed.
Let rest for 2-3 minutes, then serve garnished with chopped parsley and extra Parmesan.

Stir frequently during cooking to prevent sticking and ensure even cooking.

Calories: 520kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Pumpkin