Pumpkin Pasta (1-pot recipe)
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Delicious pumpkin pasta that is creamy, full of flavor and easy to make in just one pot from start to finish. A wonderful family meal perfect for fall.
Published Sept 20, 2019/updated Oct 9, 2023
This super easy pumpkin pasta is quite a hit in my family in this season, and I make it so often that I don’t need a recipe, but here it is for all of you.
First things off, we use a convenient can of pumpkin puree which makes things nice and easy. Second, there’s no need to drain the pasta as you cook everything in one pot (and no pan to wash!).
All you have to do is cook the pasta slowly with some sort of pumpkin pasta sauce made with pumpkin puree and broth infused with onion, garlic, and sage.
The liquid is minimized, full of flavor and starch, and the end result is a bowl of creamy goodness filled with delicious pumpkin flavor.
When the pasta is done, simply add grated parmesan cheese, nutmeg for extra flavor and stir until smooth, delicious and, et voila’... ready to serve!
This pumpkin pasta recipe is truly a no brainer but makes a comforting one-post meal the whole family will love!
List of ingredients
- Pumpkin puree
- Short pasta shapes
- Onion
- Garlic
- Olive oil
- Vegetable broth
- Parmesan cheese
- Sage & nutmeg
- Salt & pepper
How to make pumpkin pasta
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Saute’ onion and garlic in olive oil.
- Stir in the pumpkin puree and sage.
- Add the broth, salt, and bring to the boil.
- Add the pasta, cover with a lid, and reduce to medium-low heat.
- Cook slowly, stirring frequently.
- Finish with parmesan, nutmeg, and give a good stir.
- Serve with freshly ground black pepper and extra parmesan cheese!
Recipe notes
Creamy pumpkin pasta ingredients
Pasta: I prefer to use durum wheat semolina pasta which is more resilient and holds its texture well. And feel free to use pretty much any short pasta shape you like. For this recipe, I love shells, caserecce, rigatoni, fusilli, and cavatappi.
Pumpkin puree: The recipe uses store-bought canned puree, not pumpkin pie filling. But homemade pumpkin or even butternut squash puree would be perfectly fine and delicious, too.
Flavor base: It’s essential to add extra flavor to the pumpkin puree. The recipe starts with a simple flavor base made with garlic and onion sautéed in olive oil. You can also use butter instead of oil, it works just fine.
Vegetable broth: I use low sodium vegetable broth, but you’re welcome to use you favorite broth or even water, just make sure to adjust the quantity of salt accordingly if using water or a broth that tastes quite salty on its own.
Parmesan cheese: To add amazing nutty flavor and to balance out the sweetness from the pumpkin. Freshly grated parmesan cheese is the best and will melt well into the pumpkin pasta sauce.
Sage: The aromatic notes from dried or a few leaves of fresh sage pair perfectly with pumpkin flavor.
Salt and pepper: Make sure to test and adjust the seasoning before serving.
Storage tip!
You can store any leftover pumpkin pasta in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or on the stove adding a touch of water if needed, plus a drizzle of extra virgin olive oil and parmesan cheese for serving.
More pumpkin recipes to try…
- Pumpkin bundt cake
- Spicy pumpkin carrot soup
- Pumpkin frittata
- 25 Vegan pumpin recipes
- Blender pumpkin muffins
More pasta recipes you’ll love!
I have quite a few pasta recipes on the blog, from these Quick Pastas to these vegan pasta recipes, from Italian pasta dishes to these indulgent creamy pasta recipes. Plus one-pot recipes and penne pasta ideas!
Check out a few of my go-to’s:
- Pasta with artichokes
- Creamy spaghetti
- Spinach pesto pasta
- Creamy tomato pasta
- Mushroom ricotta pasta
- Lemon caper pasta
- Spaghetti with marinara sauce
- Creamy spinach tomato pasta
- Spinach spaghetti
If you make this flavorsome pumpkin pasta, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Pumpkin Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (15oz/425 grams) pumpkin puree, not pumpkin pie filling
- 1 tsp dried sage
- 3 cups low salt vegetable broth or water*
- 8 oz (220 grams) short pasta (penne, fusilli…)
- ½ tsp fine salt, or more to taste
- ⅓ cup freshly grated parmesan cheese
- ⅛ tsp ground nutmeg, or more to taste
- freshly ground black pepper, to serve
- parmesan cheese, to serve
Instructions
- Heat the olive oil in a large pot or casserole on medium heat, then saute' onion for 5 minutes, until soft and translucent. Then add the garlic and stir for another minute.
- Add pumpkin, sage, broth or water, salt, and bring to a gentle boil.
- Add pasta and cook on medium heat until al dente. During the cooking time, partially cover the pot with the lid, but also stir frequently. You want to keep an eye on it otherwise the pasta will stick to the bottom.
- When the pasta is ready, turn the heat off, add the parmesan cheese, nutmeg, toss until well combined. Taste and adjust the seasoning accordin to your liking.
- Serve with freshly ground black pepper and extra parmesan chees. Enjoy!
Notes
- Keep in mind that cooking pasta this way might take a couple of minutes longer than the time stated on the package. Have a bite and check when it’s al dente, that means cooked but still firm to the bite.
- Leftovers pasta, stored in an airtight container, keeps well in the fridge for up to 2 days.
E pensare che, senza le spezie, a parte il pepe, questa è una tipica ricetta napoletana…e invece stasera scopro che è anche americana!!!
Ciao Giusy! Certo, la pasta con la zucca e’ un classico anche in nord Italia. Questa ricetta usa pero’ la purea di zucca in lattina che in Italia praticamente non esiste. Gli Italiani puliscono e cuociono la zucca in un modo totalmente differente, mentre per la maggior parte della ricette americane la zucca viene prima cotta in forno e ridotta in purea, oppure viene usata direttamente la purea in lattina come in questa ricetta. Ergo la connotazione piu’ americana che italiana. Ciao! x
Very delicious, fast, and easy! I used canned pumpkin so I skipped steps 3 and 4. A perfect recipe for the fall season!
I’m so pleased you liked it, Caroline! Thanks for your lovely feedback x
I loved this recipe so so much! Such good flavor and perfect for Fall!!
I’m pleased you loved it, Alison! Thanks for your comment x