One Pot Pumpkin Pasta

Pumpkin Pasta is pure comfort in 20 minutes. The scrumptious, velvety pumpkin pasta sauce uses canned pumpkin for color, flavor, volume, and nutrients. This one-pot pumpkin pasta recipe is made for the Instant Pot or stove.

One pot Pumpkin pasta is a delicious, comforting way to enjoy easy pumpkin recipes during the cooler seasons. Unsweetened canned pumpkin adds a festive color and a super creamy texture, just like my Thai Pumpkin Curry. This pasta is as comforting as mac and cheese with more impressive nutrition numbers because the pumpkin accounts for half of the pumpkin pasta sauce. As a result, the pumpkin flavor also comes through! This pasta recipe is as easy and comforting as my Chicken Alfredo and Lasagna Soup.

Pumpkin pasta recipe ingredients

See printable recipe card below for quantities.

• unsweetened pumpkin puree - canned pumpkin makes this recipe a breeze
• cream cheese - use any fat content you like
• white pepper - or black pepper
• nutmeg - optional, but recommended
• medium shell pasta - or any pasta
• water - or broth
• olive oil - or butter
• salt - use for the pasta water and to adjust the final dish
• half and half - or cream, milk, etc.
• Parmesan cheese - shredded or grated
• (optional garnish) fried sage leaves

How to make pumpkin pasta

See full recipe below for Instant Pot and stove instructions.

1. Mix the pumpkin pasta sauce ingredients together.
2. Cook pasta.
3. Stir in half and half, pasta sauce mixture, and Parmesan cheese.
4. Stir and heat until warmed through.

Note: These pictures show the pumpkin pasta being made in the Instant Pot, but the stove instructions are just as easy.

How to make fried sage leaves

1. Melt 1 Tbsp butter in a small skillet over medium-high heat.
2. Add 6-10 small SAGE LEAVES, sautéing about 1 minute until lightly crispy.
3. Transfer fried sage leaves to a paper towel-lined plate and allow to cool.
4. Sprinkle fried sage on cooked pasta for garnish.

Ingredient substitutions

• pasta - use any pasta variety (see instructions on the recipe card below)
• olive oil - butter can easily be swapped for olive oil
• half and half - use any dairy liquid (milk, heavy cream, non-dairy, etc)
• cream cheese - can be replaced with any shredded cheese, but it won't be as creamy and might overpower the pumpkin flavor.

Equipment notes

You can use the Instant Pot or stove cooked method. Either way, this one-pot pasta doesn't require boiling pasta and straining through a colander because it's all cooked in one pot. As a result, the starch helps thicken the pumpkin sauce without the need to add more fat. It really works well!

I use the 6 quart Instant Pot for this recipe because it's the perfect size, ready in 20 minutes, and is mostly hands off.

Use any 4 quart soup pot or saucier for the stove method. It takes slightly longer and isn't as hands-off as the Instant Pot, but it's equally delicious and creamy.

Recipe tips

• pasta cooking options: If you prefer a classic method of boiling and straining pasta instead of the one-pot method, feel free to do that with this recipe.
• seasoning: Turn this dish into pumpkin spice pasta by adding 1 tsp pumpkin spice to the pumpkin pasta sauce at the beginning of the recipe.
• garnish: Serve pumpkin pasta plain (great for kids) or garnished with fried sage or toasted walnuts (great for adults).
• recipe yield: This recipe can easily be halved to yield 4 cups...perfect for 1 or 2.
• tip for reheating: Hydrate the pasta and sauce with splashes of liquid during reheat to revive the creamy, velvety texture.

More comforting pasta recipes

• Baked Feta Pasta [Viral TikTok Pasta]
• Taco Pasta (Instant Pot or Stove)
• Ham and Peas Pasta Alfredo
• Instant Pot Tuna Casserole

One Pot Pumpkin Pasta

This Pumpkin Pasta is pure comfort in 20 minutes. The scrumptious, velvety pumpkin pasta sauce uses canned pumpkin for color, flavor, volume, and nutrients. This pumpkin pasta recipe is made for the Instant Pot or stove.

5 from 8 votes

Print Pin

Prep: 5 minutes

Cook: 15 minutes

Total Time: 20 minutes

Yield: 8 1-cup servings

Author: Traci The Kitchen Girl

Ingredients

• ▢ 1 cup Unsweetened Pumpkin Puree
• ▢ 8 oz Cream Cheese, softened in the microwave
• ▢ ¼ tsp White Pepper
• ▢ pinch Ground Nutmeg
• ▢ 16 oz Uncooked Pasta Shells, (about 7 cups dry pasta)
• ▢ 4 cups Water
• ▢ 2 Tbsp Olive Oil
• ▢ 1 tsp Sea Salt
• ▢ ½ cup Half and Half
• ▢ ½ cup Parmesan Cheese, shaved, shredded, or fresh grated
• ▢ Sea Salt, to taste

Equipment

• ▢
  6 quart Instant Pot
• ▢
  stirring utensil
• ▢
  cheese grater (if using block Parmesan)
• ▢
  measuring cups and spoons

Instructions

 

Easy pumpkin pasta sauce recipe

• In a mixing bowl, stir together PUMPKIN PUREE, CREAM CHEESE, WHITE PEPPER, and NUTMEG until well-combined. Set aside.

Instant Pot Instructions

• Stir together PASTA, OIL, WATER, and SALT in the Instant Pot.
• Select "Manual" or "Pressure Cook" on HIGH for 1 minute (for classic pasta shells) or 2 minutes (for thicker pasta: rotini, bowtie, macaroni, penne, etc).
• When pressure cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Do not cut this time short because the pasta is still cooking.
• Turn pressure valve to "venting" and release remaining steam.
• Open the lid. There should be a little excess water, which is perfect.
• Press "Cancel" then press "Sauté" on the cooker.
• Stir MILK into the pasta, followed by the pumpkin pasta sauce and PARMESAN CHEESE.
• Gently stir and sauté everything until heated through. Add SALT to taste. Press "Cancel" on the cooker and continue to serving instructions below.

Stove instructions

• Stir together PASTA, OIL, WATER, and SALT in a large soup pot.

  IMPORTANT: Add EXTRA water to the pasta. It should be enough to cover the surface of the pasta (about 4 cups).
• Bring these ingredients to a boil over high heat, then reduce to medium heat for 10-15 minutes, or until pasta is fully cooked and most of the liquid has been absorbed.

  Note: Ideally, once the pasta is cooked, you want about 1/2 cup of pasta water remaining in the pot to become part of the sauce, so remove any excess beyond that.
• Stir MILK into the pasta and pasta water, then add the pumpkin pasta sauce and PARMESAN CHEESE.
• Continue simmering until pasta and sauce are heated through, stirring as needed. Add SALT to taste.

Serving, storage, and reheat instructions

• Serve warm. Garnish can include: fried sage leaves, fresh parsley, or toasted walnuts / pecans.
• To store, allow to cool completely. Refrigerate in an airtight container up to five days.
• To reheat pumpkin pasta, add a splash of broth or milk to moisten the pasta. Reheat on the stove over medium heat, or microwave on medium-high, stirring as needed.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Recipe Notes from TKG

Pasta pressure cook times - Don't shorten the time listed for natural pressure release because the pasta is still cooking and prevents splattering of starchy water.

• Thin pasta (shell pasta, spaghetti) get 1 minute pc + 10 minute natural release.
• Thick pasta (elbow mac, penne, rotini, bowtie) get 2 minute pc + 10 minute natural release.

Recipe tips

• pasta cooking options: If you prefer a classic method of boiling and straining pasta instead of the one-pot method, feel free to do that with this recipe.
• seasoning: Turn this dish into pumpkin spice pasta by adding 1 tsp pumpkin spice to the pumpkin pasta sauce at the beginning of the recipe.
• garnish: Serve pumpkin pasta plain (great for kids) or garnished with fried sage or toasted walnuts (great for adults).
• recipe yield: This recipe can easily be halved to yield 4 cups...perfect for 1 or 2.
• tip for reheating: Hydrate the pasta and sauce with splashes of liquid during reheat to revive the creamy, velvety texture.

Nutrition

Serving: 1cup | Calories: 393kcal | Carbohydrates: 47g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 499mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5249IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

Course Dinner Recipes, entree

Cuisine American

Diet Vegetarian

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