One Pot Creamy Pumpkin Pasta Recipe 445

ONE POT CREAMY PUMPKIN PASTA

One Pot Creamy Pumpkin Pasta image

Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces linguine pasta
4 cups low-sodium vegetable broth*
1 cup pumpkin puree
1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side)
2 tablespoons olive oil
1/2 medium onion (chopped small) (about 1 cup)
3-4 large cloves garlic (peeled & minced) (about 2 tablespoons)
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1 4-ounce log fresh goat cheese (chevre)** or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
1 small bunch parsley (chopped)

Steps:

Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot - I use a 7-quart dutch oven.
Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
Stir and taste. Add additional salt and pepper if desired.
Divide between bowls and sprinkle parsley over the tops.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 394 kcal, Sugar 6 g, Sodium 956 mg, Fat 14 g, SaturatedFat 5 g, Carbohydrate 53 g, Fiber 4 g, Protein 12 g, Cholesterol 10 mg

CREAMY PUMPKIN PASTA

Creamy Pumpkin Pasta image

Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!

Provided by Honeypot

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 sweet onion, diced
3 cloves garlic, minced
2 cups pumpkin puree
1 cup vegetable broth
⅔ cup half-and-half
2 tablespoons chopped fresh parsley
⅓ teaspoon ground nutmeg, or to taste
¼ teaspoon white pepper
salt and ground black pepper to taste
1 pound tri-color rotini pasta
1 tablespoon grated Parmesan cheese, or to taste

Steps:

Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g

ONE POT CREAMY PUMPKIN PASTA RECIPE - (4.4/5)

One Pot Creamy Pumpkin Pasta Recipe - (4.4/5) image

Provided by á-43854

Number Of Ingredients 13

Ingredients

8 ounces linguine pasta
4 cups vegetable broth
1 cup pumpkin puree
1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side)
2 tablespoons olive oil
1/2 medium onion, chopped small (about 1 cup)
3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1 (4-ounce) log fresh goat cheese (chevre)*
1 small bunch parsley, chopped

Steps:

Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot - I use a 7-quart dutch oven. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). Stir and taste. Add additional salt and pepper if desired. Divide between bowls and sprinkle parsley over the tops.

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