Description
This one-pot creamy pumpkin pasta is the perfect weeknight fall dinner. It’s quick, comforting, and uses seasonal ingredients.
Ingredients
Scale
- 1 pound pasta
- 1 (15 ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Optional: shredded Parmesan cheese for topping
Instructions
- In a large pot or Dutch oven, combine pasta, pumpkin puree, vegetable broth, heavy cream, salt, black pepper, garlic powder, and nutmeg.
- Stir well to combine.
- Bring to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Remove from heat. The sauce will thicken as it cools.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Ensure you use pumpkin puree and not pumpkin pie filling.
- Adjust seasoning to your taste.
- For a thinner sauce, add a little more vegetable broth or water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500-600 calories (will vary based on pasta and cream used)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies