One Pot Creamy Pumpkin Pasta Recipes

ONE POT PUMPKIN PASTA

Steps:

• First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.
• Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.
• Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.
• Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.

ONE-POT PUMPKIN PASTA

Steps:

• Heat a large high-sided skillet or dutch oven over medium heat. Add olive oil, once hot, add the onion. Cook until fragrant and begins to turn translucent, about 1 minute.
• Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30-seconds. Add tomato paste and saute for 1 minute.
• Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn the heat down to low.
• Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency.
• Taste and season with more salt and pepper as desired.
• Garnish with chopped sage, parmesan cheese, and black pepper. Divide among plates and serve warm.

ONE POT CREAMY PUMPKIN PASTA

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.

ONE POT PUMPKIN PASTA

Steps:

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