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Creamy One Pot Pumpkin Pasta Recipe

This Creamy One Pot Pumpkin Pasta Recipe is the ultimate comfort food for autumn, bringing together the earthy sweetness of pumpkin with a rich, velvety sauce. Ready in less than 30 minutes, it is the perfect solution for busy weeknights when you want a gourmet meal without the mountain of dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 8 Ounces Medium Pasta Shells
  • 2 Tablespoons Olive Oil
  • 2 Cups Water
  • 2 Cups Vegetable Broth
  • 2 Cups Fresh Spinach Leaves chopped
  • 1/4 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Nutmeg
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Dried Sage
  • 3/4 Teaspoon Garlic Powder
  • 1 Cup Canned Pumpkin Puree not pumpkin pie filling
  • 1/2 Cup Heavy Whipping Cream
  • 2 Ounces Cream Cheese cubed
  • Fresh Sage optional topping
  • Freshly Grated Parmesan optional topping
  • Red Pepper Flakes optional topping
  • Toasted Walnuts optional topping

Method
 

  1. In a high-walled skillet or large pot, combine the water, vegetable broth, and olive oil. Bring the mixture to a rolling boil.
    2 Tablespoons Olive Oil, 2 Cups Water, 2 Cups Vegetable Broth
  2. Add the uncooked pasta shells to the boiling liquid and stir well.
    8 Ounces Medium Pasta Shells
  3. Cook the pasta for approximately 12 minutes, stirring frequently to prevent sticking. Continue cooking until the pasta is fully cooked and only a small amount of liquid remains at the bottom of the pan.
  4. Turn off the heat. Add the chopped fresh spinach and stir gently for about 1 minute until the leaves are wilted.
    2 Cups Fresh Spinach Leaves
  5. Add the pumpkin puree, heavy whipping cream, cubed cream cheese, and all the spices (pepper, nutmeg, salt, cinnamon, sage, and garlic powder) to the pot.
    1/4 Teaspoon Ground Black Pepper, 1/8 Teaspoon Nutmeg, 1/4 Teaspoon Sea Salt, 1/8 Teaspoon Ground Cinnamon, 1/2 Teaspoon Dried Sage, 3/4 Teaspoon Garlic Powder, 1 Cup Canned Pumpkin Puree, 1/2 Cup Heavy Whipping Cream, 2 Ounces Cream Cheese
  6. Stir the mixture continuously for 1 to 2 minutes until the cream cheese has melted, the sauce is well combined and creamy, and everything is thoroughly warmed through.
  7. Serve the pasta immediately while warm. Garnish with toasted walnuts, fresh sage, or grated parmesan if desired.
    Fresh Sage, Freshly Grated Parmesan, Red Pepper Flakes, Toasted Walnuts

Notes

Stir the pasta frequently while cooking to ensure it does not stick to the bottom of the pan. For a vegan version, substitute the heavy cream with cashew milk and use a vegan cream cheese alternative.