If you’re on the hunt for a cozy, flavorful dinner that practically makes itself, you’ve got to try my One Pot Pumpkin Pasta Recipe. I absolutely love how this dish combines creamy pumpkin goodness with just the right spices and cheesy comfort, all made in one pot — which means less cleanup and more time to enjoy your meal. Whether you’re a pumpkin fan or just looking for an easy weeknight supper that stands out, this recipe is absolutely fan-freaking-tastic, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Easy Cleanup: Because it’s all made in one pot, you’ll spend less time scrubbing and more time enjoying your delicious meal.
- Balanced Flavors: The creaminess of pumpkin pairs beautifully with a hint of warm spices, savory sausage, and cheesy goodness.
- Flexible Ingredients: You can swap out sausages, adjust spices, or use whatever pasta you have on hand — it’s forgiving and adaptable.
- Family Friendly: My family goes crazy for this — it’s comfort food that even picky eaters enjoy.
Ingredients You’ll Need
The ingredients in this One Pot Pumpkin Pasta Recipe work together like a dream — from the savory chicken apple sausage to the creamy pumpkin puree, it all blends seamlessly into one hearty dish. Plus, having a few staple pantry items like garlic and cinnamon means you can whip this up any day of the week.
- Olive oil: Use a good quality extra virgin olive oil for a rich base flavor.
- Yellow onion: Diced finely to sweeten the sauce as it cooks.
- Chicken apple sausage: Fully cooked and sliced — I love the sweet-savory combo it brings.
- Dry white wine or chicken broth: The wine adds brightness, but broth works great if you prefer no alcohol.
- Chicken or vegetable broth: This is the cooking liquid that helps the pasta absorb flavor.
- Skim milk or milk/cream of choice: Adjust based on how rich you want it — cream adds indulgence.
- Pumpkin puree: The star of the show! Make sure it’s pure pumpkin, not pie filling.
- Whole wheat penne or pasta of choice: I like penne because it holds sauce well, but feel free to use your favorite shape.
- Minced garlic: Adds that essential savory kick.
- Salt, black pepper, cinnamon, cayenne: These spices bring warmth and just a little heat — don’t skip the cinnamon; it brings out the pumpkin’s flavor.
- Spinach: Adds color and nutrition, chopped roughly for a nice texture.
- White cheddar cheese: Freshly shredded melts beautifully for that creamy finish.
- Parmesan cheese: For that umami punch and cheesy topping.
- Roasted salted pecans (optional): I love the crunch and nuttiness as a garnish.
Variations
I love that this One Pot Pumpkin Pasta Recipe is so adaptable — sometimes I swap out the sausage for mushrooms or Italian sausage when I want a different twist. You can play around with spices and cheese too, making it as rich or light as you like.
- Meat-Free: Skip the sausage and add extra mushrooms or a favorite plant-based sausage for a vegetarian option — I’ve done this with great results, and it still feels hearty.
- Spice Level: If you like it milder, reduce or omit the cayenne; if you want more heat, a pinch of crushed red pepper flakes works wonders.
- Cheese Variations: I sometimes swap white cheddar for gouda or fontina to change up the flavor profile.
- Seasonal Twists: Adding roasted butternut squash with the pumpkin or stirring in fresh sage can add an autumnal touch.
How to Make One Pot Pumpkin Pasta Recipe
Step 1: Sauté Onions and Sausage for a Flavorful Start
Start by heating a large stock pot over medium heat, then add in a tablespoon of olive oil. Once it’s shimmering, toss in your diced onion and sliced chicken apple sausage. Sauté for about 5 to 10 minutes — you want the onions to get tender and the sausage to brown nicely. This step builds the foundation of flavor, so don’t rush it! You’ll notice the kitchen filling with an amazing aroma that’ll make your mouth water.
Step 2: Whisk Together the Liquids and Pumpkin
Next, pour in the dry white wine (or extra broth if you prefer), chicken broth, milk, and pumpkin puree. Whisk everything together until you have a smooth, creamy-looking sauce. This is where the magic starts — the pumpkin acts like a rich sauce base, making the whole dish creamy without needing heavy cream. I discovered this trick and it’s been a game changer for weeknight comfort food.
Step 3: Add Pasta and Seasonings, Bring to Simmer
Stir in the whole wheat penne (or your pasta of choice), minced garlic, salt, black pepper, cinnamon, and a pinch of cayenne. Raise the heat to medium-high or high and bring the mixture to a gentle simmer. Keep stirring occasionally, so the pasta doesn’t stick to the bottom. This step usually takes a bit of patience, but trust me — it’s worth it! The pasta soaks up all those cozy, roasted pumpkin flavors.
Step 4: Simmer Until Pasta is Perfectly Tender
Once simmering, lower the heat to keep a gentle simmer going and cook for about 6 to 8 minutes. You’ll want to stir frequently—pasta can be sneaky and stick—until the liquid is mostly absorbed and the noodles are al dente. If you notice the sauce getting too thick but the pasta isn’t quite done, just add a splash more broth. If it’s too watery after the pasta is cooked, you can drain some, but remember the sauce will thicken once cheese is added.
Step 5: Stir in Greens and Cheese for a Creamy Finish
Remove the pot from heat, then fold in the roughly chopped spinach, shredded white cheddar, and parmesan. This last step lets the cheese melt gently into the warm pasta, creating a rich, velvety texture that I absolutely adore. The spinach wilts perfectly without getting soggy, adding a fresh, vibrant color that makes the dish pop.
Step 6: Taste, Adjust, and Serve
Give it a taste and add more salt or pepper if needed. Serve immediately, and if you like a little extra crunch and flavor, sprinkle on some chopped roasted salted pecans. The first time I added pecans, it blew me away — that crunch is just the perfect counterpoint to creamy pasta.
Pro Tips for Making One Pot Pumpkin Pasta Recipe
- Don’t Rush the Sauté: Browning the sausage and softening the onions creates deep flavor you just can’t skip.
- Stir Often During Simmering: Pasta can stick quickly; keep stirring to avoid a sticky mess and ensure even cooking.
- Adjust Liquid as Needed: Pasta shapes vary—add broth little by little if it looks dry, or drain extras if it’s too soupy.
- Use Freshly Shredded Cheese: It melts much better than pre-shredded and gives a creamier finish to your sauce.
How to Serve One Pot Pumpkin Pasta Recipe
Garnishes
I personally love topping this pasta with chopped roasted salted pecans for a wonderful crunch and nutty flavor. Sometimes, I add a sprinkle of fresh parsley or a little extra parmesan for that finishing touch. If you like a bit of heat, a light dusting of crushed red pepper flakes on top can be fantastic too.
Side Dishes
To complement this creamy, hearty pasta, I often serve a simple green salad tossed with a tangy vinaigrette. Garlic bread or crusty rolls work great if you want something to soak up every last bit of sauce. For an extra veggie boost, roasted Brussels sprouts or steamed green beans pair perfectly.
Creative Ways to Present
If you’re serving this for guests or a cozy date night, try plating the pasta in shallow bowls with a sprig of fresh sage on top. Drizzle a little olive oil over the pecans and toast them briefly for an extra-special garnish. I once served this with a side of roasted acorn squash, which made the presentation feel very autumn-feast-worthy!
Make Ahead and Storage
Storing Leftovers
I store leftover One Pot Pumpkin Pasta in an airtight container in the fridge, and it usually stays good for about 3 to 4 days. Because of the cheese and pumpkin, you might notice it thickens up a bit as it chills — that’s totally normal.
Freezing
While I haven’t frozen this pasta often, it can be done — just freeze before adding the spinach and cheese for best results. When thawing, gently reheat on the stove, stirring in fresh cheese and spinach at the end to keep the creamy texture.
Reheating
To reheat leftovers, I warm the pasta gently in a skillet over medium-low heat with a splash of broth or milk to loosen up the sauce. Stir often so nothing sticks, and add fresh cheese or a handful of spinach if you want to refresh it before serving.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree, not pie filling, because pie filling has added sugars and spices that will alter the recipe’s taste. Plain pumpkin puree provides that natural, subtle pumpkin flavor that blends wonderfully with savory ingredients.
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What kind of pasta works best for this recipe?
Whole wheat penne is my go-to because its ridges hold onto the sauce well, but you can use any short pasta like rigatoni, rotini, or even shells. Just keep in mind that cooking times might vary slightly depending on the shape.
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Can I make this recipe dairy-free?
Absolutely! Swap out the milk for your favorite plant-based milk and use a dairy-free cheese alternative, or omit the cheese altogether and add some nutritional yeast for a cheesy flavor.
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How do I prevent the pasta from sticking?
Stirring frequently as the pasta cooks is key to preventing sticking, and making sure there’s enough liquid in the pot helps too. If it starts to get dry before the pasta is cooked, just add a splash more broth.
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Can I prepare this recipe ahead of time?
This recipe tastes best fresh, but you can prepare the sauce and sausage mixture ahead and refrigerate. Add pasta, cheese, and spinach at the last minute to keep everything fresh and creamy.
Final Thoughts
Honestly, this One Pot Pumpkin Pasta Recipe has become one of my favorite cozy nights-in go-tos. I love how easy it is to prepare without sacrificing any flavor — it feels indulgent but is surprisingly light and balanced. If you’re craving something comforting and a little different, I highly recommend giving this a try. You’ll enjoy it as much as my family does (and trust me, that’s saying a lot!). Happy cooking, friend!
Print
One Pot Pumpkin Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Pumpkin Pasta is a creamy, comforting fall-inspired dish that combines the sweetness of pumpkin puree with savory chicken apple sausage and warm spices. Whole wheat penne is cooked directly in a flavorful mixture of broth, milk, and pumpkin, then tossed with fresh spinach and melty white cheddar and parmesan cheeses. The dish finishes with a crunchy pecan garnish for added texture. Perfect for an easy, cozy weeknight meal with minimal cleanup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 (12 oz) package fully cooked chicken apple sausage, sliced
- ¼ cup dry white wine (or replace with more chicken broth)
- 3 cups chicken broth or vegetable broth
- ¾ cup skim milk or milk/cream of choice
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) box whole wheat penne or pasta of choice
- 1 tablespoon minced garlic
- 1 teaspoon salt + more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 (5 oz) bag spinach, roughly chopped
- 1 cup freshly shredded white cheddar cheese (about 1/2 of an 8 oz block)
- ¼ cup shredded parmesan
- Roasted, salted pecans, chopped for garnish (optional)
Instructions
- Heat the pot: Heat a large stock pot over medium heat and add the olive oil to warm it up.
- Sauté onion and sausage: Add diced onion and sliced chicken apple sausage to the pot and sauté for 5-10 minutes, stirring occasionally until the onion is tender and the sausage is nicely browned.
- Add liquids and pumpkin: Whisk in the white wine, chicken or vegetable broth, skim milk, and pumpkin puree until the mixture is smooth and well combined.
- Add pasta and seasonings: Stir in whole wheat penne, minced garlic, salt, black pepper, cinnamon, and cayenne pepper to evenly distribute all the ingredients.
- Simmer the pasta: Increase heat to medium-high or high to bring the mixture to a gentle simmer. Stir occasionally to prevent sticking to the bottom of the pot.
- Cook the pasta: Once simmering, reduce heat to maintain a gentle simmer and cook for 6-8 minutes or until most of the liquid is absorbed and the pasta is al dente, stirring frequently to prevent sticking. If needed, add more broth to loosen or drain excess liquid if too watery.
- Finish with spinach and cheese: Remove the pot from heat and stir in the roughly chopped spinach, shredded white cheddar, and parmesan cheese until the cheeses are fully melted and spinach is wilted.
- Adjust seasonings and serve: Taste the pasta and add more salt or pepper if needed. Serve immediately garnished with chopped roasted salted pecans for crunch if desired.
Notes
- Cook time may vary depending on the pasta shape and brand; adjust liquid as needed during cooking.
- If the pasta isn’t fully cooked when the liquid is absorbed, add more broth to continue cooking.
- If the mixture is too watery after pasta is done, drain some liquid before adding cheese.
- The mixture will thicken after cheese is added and it cools slightly off the heat.
- Use whole wheat or your preferred pasta variety for flexibility.
- For a vegetarian version, omit sausage and use vegetable broth.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 40 mg
