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
Scale
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
