One-Pot Pasta with Pumpkin Sauce
This Pasta with Pumpkin Sauce is quick and easy to make, easy to clean up, and will feed the whole family! It's hearty, flavorful, creamy and cozy.
Equipment
Ingredients
- 16 ounces short pasta like penne, ziti, rigatoni, or farfalle
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 15 ounces pumpkin puree 15 oz = 1 can
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons unsalted butter
- ½ ounce fresh sage
- ⅓ cup grated Parmesan cheese
- ½ cup milk dairy on unsweetened plant-based
Instructions
- Add the pasta, vegetable broth, pumpkin puree, olive oil, salt, pepper, and nutmeg to a large pot over high heat and stir. Cover and bring to a rolling boil, then turn heat down to medium to simmer.16 ounces short pasta, 2 tablespoons olive oil, 4 cups vegetable broth, 15 ounces pumpkin puree, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¼ teaspoon nutmeg
- Cover and simmer over medium for 13-15 minutes, stirring every 3-5 minutes with a wooden spoon, until pasta is al dente. As you stir, scrape the bottom of the pot to ensure the pasta doesn't stick.
- Meanwhile, finely chop the sage. Remove the pasta from heat and add the butter, sage, and Parmesan cheese. Stir to coat, allowing the residual heat to melt the butter.2 tablespoons unsalted butter, ½ ounce fresh sage, ⅓ cup grated Parmesan cheese
- Slowly add the milk to thin out the sauce, about 1 tablespoon at a time until you achieve your desired consistency. You may not need all ½ cup.½ cup milk
- Serve hot with a little extra grated Parmesan and sage for garnish. Enjoy!
Notes
- Add the milk slowly to gauge the consistency of the sauce.
- This recipe can be used for any short pasta, including, but not limited to Penne (as pictured), Cavatappi, Fusilli, Rotini, Farfalle, Rigatoni, and Gemelli.
- For more easy and low clean-up recipes, check out this awesome list of my best One-Pot meals.
- And if you're craving more pumpkin, you gotta carve your way across to my Favorite Pumpkin Recipes!