This one pot pumpkin pasta turns canned pumpkin into a creamy, savory sauce for rigatoni, with garlic, a touch of nutmeg, and Parmesan. The pasta cooks directly in the sauce, giving you a stovetop dinner without cream or a separate pot of boiling water.
Why You'll Love One Pot Pumpkin Pasta
- Ready in 40 minutes: That includes preparing the ingredients and cooking the pasta.
- No fresh pumpkin to prepare: Canned puree saves you peeling, chopping, and roasting.
- Easy to keep mild: The red pepper flakes are optional, so you can leave them out.
For me, the appeal of this one pot pumpkin pasta is taking something usually associated with baking and making it the starting point for dinner. Canned pumpkin puree keeps the preparation manageable, without peeling a fresh pumpkin or heating the oven. There's still some hands-on cooking; you need to stir as the rigatoni simmers, but everything comes together in the same pot.
My sweet potato pasta sauce without cream starts with roasting vegetables and blending them into a sauce before combining them with cooked pasta. Here, the rigatoni cooks directly in the pumpkin mixture. That changes what you need to watch: the pasta should become tender while there is still enough liquid in the pot, rather than letting the sauce thicken too soon.
Key Ingredients For Pumpkin Pasta
You'll find the full quantities in the recipe card below. Here's what the main ingredients bring to the dish.
- Canned pumpkin puree: Gives the sauce its body and gentle sweetness. Choose plain puree, not the sweetened, spiced filling sold for pumpkin pie.
- Shallot and garlic: Bring a savory flavor to balance the pumpkin. The shallot softens in olive oil before the garlic goes in.
- Rigatoni: Its ridges hold the sauce, while the starch released during cooking helps the sauce come together around the pasta.
- Vegetable broth: Seasons the pasta as it cooks. Low-sodium broth leaves room to adjust the salt after adding the cheese.
- Parmesan and nutmeg: The cheese adds a salty, savory finish, and the nutmeg gives a little warmth. Black pepper and optional red pepper flakes add a gentle bite.
How to Make One Pot Pumpkin Pasta
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Soften the shallot. Cook the shallot with olive oil and salt until soft and translucent. Stir in the garlic, black pepper, nutmeg, and optional red pepper flakes, cooking briefly without browning the garlic.
2. Make the sauce. Stir in the pumpkin puree and cook briefly. Gradually mix in the vegetable broth until the pumpkin and broth are fully combined, then bring it to a gentle boil.
3. Simmer the rigatoni. Add the pasta and cook uncovered at a gentle simmer, stirring regularly down to the bottom. Check for al dente pasta, adding hot water a little at a time if the sauce thickens before the rigatoni is cooked.
4. Stir in the Parmesan. Take the pot off the heat while the sauce is still slightly loose. Let the bubbling subside, stir in the finely grated cheese, then taste and adjust the seasoning. Serve immediately.
Tips for One Pot Pumpkin Pasta
- Pasta still firm, but the sauce is thick? Add a small amount of hot water and keep simmering. Check the pasta again before adding more; it needs enough liquid to finish cooking.
- Check a piece of pasta before switching off the heat: Start at the package's stated cooking time. The texture of the rigatoni is your cue, even if it needs longer in the pumpkin sauce.
- Grate the Parmesan finely: Fine shreds are easier to distribute through the sauce. Add it off the heat once the bubbling has stopped.
- Keep the sauce a little loose at the finish: It thickens as it stands, so don't cook it down to its final serving consistency before adding the cheese.
Storage and Reheating
Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3 days.
To reheat, warm the pasta gently in a saucepan with a splash of water or vegetable broth, stirring regularly until hot throughout. Add a little more liquid if needed, as the sauce thickens after cooling.
What to Serve With Pumpkin Pasta
Serve the pasta hot with a simple green salad, or try my cucumber avocado feta salad for something crisp alongside. If you'd like bread too, air fryer garlic bread keeps the oven free.
Try These Pasta Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
One Pot Pumpkin Pasta Without Cream
Ingredients
- 2 tablespoons extra virgin olive oil
- 60 g shallot - finely chopped
- ½ teaspoon fine salt - plus more to taste
- 3 cloves garlic - minced
- ¼ teaspoon red pepper flakes - optional
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 425 g canned pumpkin puree
- 720 ml low-sodium vegetable broth
- 225 g rigatoni
- 60 g Parmesan cheese - freshly and finely grated
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add 60 g shallot, finely chopped, ½ teaspoon fine salt, and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
- Add 3 cloves garlic, minced, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, and ¼ teaspoon red pepper flakes, if using. Cook for 30-60 seconds, stirring, until fragrant, without browning the garlic.
- Stir in 425 g canned pumpkin puree and cook for 2 minutes, stirring frequently and scraping the bottom of the pot.
- Gradually stir in 720 ml low-sodium vegetable broth until the pumpkin is evenly mixed through the liquid, then bring to a gentle boil.
- Add 225 g rigatoni and stir well, pressing the pasta into the liquid. Return to a steady simmer, then cook uncovered for approximately 12-14 minutes, until the pasta is al dente. Stir every 1-2 minutes, moving the pasta around and scraping the bottom to prevent sticking. Start checking at the package's stated cooking time. If the sauce becomes thick while the pasta is still firm, add a little hot water at a time and continue cooking.
- Remove the pot from the heat when the pasta is al dente and the sauce is still slightly loose. Let the bubbling subside, then stir in 60 g Parmesan cheese. Taste, adjust the salt and pepper, and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Comments
No Comments