One-Pot Creamy Pumpkin Pasta

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This creamy pumpkin pasta comes together all in one pot for an easy dinner. Bucatini noodles simmer until tender, then mix with a savory sauce. Simple pantry items make this a quick and flavorful autumn-inspired meal.

Pumpkin pasta in a large pot
Table of Contents
  1. Pasta selection
  2. Cooking the pasta
  3. Making a pumpkin sauce
  4. What to serve this with
  5. One-Pot Pumpkin Pasta Recipe

Pumpkin puree may seem reserved to sweet treats like pumpkin pie. But, its delicate flavor and smooth texture blend seamlessly into a savory sauce, perfect for tossing with your favorite pasta noodles. For easy dinner prep and clean-up, all the ingredients come together in one pot.

Open your pantry, and you’ll find most of the items you need. I combine dried staples like bucatini, canned pumpkin, and Italian herbs with some freshly chopped aromatics. A splash of heavy cream further thickens the consistency and allows the sauce to better cling to each forkful.

Ingredients to make a pumpkin pasta recipe

Pasta selection

To make a hearty main entree or pasta side dish, I use bucatini noodles. They are long strands similar to spaghetti, except they have a small hole down their center.

The air gap yields a thicker, chewier texture, and it catches some sauce inside. Other pasta options include linguine, rigatoni, spaghetti, or cavatappi. Gluten-free varieties work too; however, they may cook faster. Adjust the cooking time based on the type of pasta. 

Cooking the pasta

Use a large pot or dutch oven, at least 4-quarts in size, that can fit long noodles if using. First, saute onions, garlic, Italian seasoning, tomato paste, salt, and pepper to build a flavorful sauce base. Then add the dried noodles, water, and vegetable broth directly to the pot. 

Boil and stir often, until the pasta absorbs most of the liquid and becomes tender. This process takes about 12 to 14 minutes. It’s a real time-saver, compared to waiting for the water to boil plus cook time.

Recipe Resources

Pumpkin puree and grated parmesan cheese in a pot with noodles

Making a pumpkin sauce

Pumpkins have several health benefits, which make each serving loaded with nutrients, especially fiber. The natural starches health to create a creamy consistency in the sauce. You can use canned products for convenience, or if you have fresh pumpkin, make homemade pumpkin puree. 

I turn the heat down to low to gently incorporate delicate heavy cream and Parmesan cheese. A little bit of grated nutmeg adds a warm, sweet flavor, which boosts the pumpkin’s neutral taste. Freshly chopped sage adds a slightly peppery, eucalyptus flavor to the hearty dish.

What to serve this with

bucatini noodles coated in a creamy pumpkin pasta sauce

Cooking pasta by absorption

Typically you cook pasta in a large pot of salted boiling water. However, if you’re willing to dedicate a little more attention to stir, you can significantly cut down the preparation time. You will need at least 4-cups of liquid for 8-ounces of pasta. It’s critical to stir often to make sure that the liquid is evenly coating the noodles. Towards the end of cooking, you’ll notice that the released starches thicken the broth and glaze the pasta. For thicker varieties, you can gradually add more water until the noodles are al dente.

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One-Pot Pumpkin Pasta

This pumpkin pasta comes together all in one-pot for an easy dinner. Bucatini noodles pair nicely with a delicious autumn-inspired sauce.
Pin Print Review
4.34 from 6 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine Italian

Ingredients

  • ¼ cup extra-virgin olive oil
  • ½ cup yellow onion, minced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 8 ounces bucatini, or spaghetti
  • 2 cups water
  • 2 cup vegetable broth, or vegetable stock
  • 1 cup pumpkin puree
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • teaspoon ground nutmeg
  • 1 teaspoon chopped sage, for garnish

Instructions 

  • Heat a large high-sided skillet or dutch oven over medium heat. Add olive oil, once hot, add the onion. Cook until fragrant and begins to turn translucent, about 1 minute.
  • Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30-seconds. Add tomato paste and saute for 1 minute.
  • Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn the heat down to low.
  • Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency.
  • Taste and season with more salt and pepper as desired.
  • Garnish with chopped sage, parmesan cheese, and black pepper. Divide among plates and serve warm.

Equipment

Notes

  • Make it DAIRY-FREE: Substitute coconut, cashew, or oat milk for the heavy cream. Omit the parmesan cheese.

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Nutrition Facts
One-Pot Pumpkin Pasta
Amount Per Serving
Calories 505 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g50%
Cholesterol 46mg15%
Sodium 945mg39%
Potassium 385mg11%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 7g8%
Protein 12g24%
Vitamin A 10396IU208%
Vitamin C 6mg7%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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2 Comments Leave a comment or review

  1. Fran Kirby says

    Is there any way to leave out the tomato paste and can I use Greek yogurt instead of the heavy cream? I cannot have any of the nightshade family. So many of the recipes use at least one of them that it is frustrating. I saw the possibilities of using rhubarb as a substitute for the tomato, but I can’t find it in the stores anywhere. Evidently, it is a northern vegetable that isn’t popular enough to freeze or supply elsewhere!

    • Jessica Gavin says

      Yes, you can leave out the tomato paste if desired. You can use greek yogurt, I like fage brand unsweetened Greek yogurt because it’s not too tart. Start with 1/4 at first and increase until a creamy consistency is reached.

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