One Pot Pumpkin Pasta

This One Pot Pumpkin Pasta is a cozy, nutritious, and delicious kid-approved dinner! Whole wheat pasta, chicken sausage, and veggies are coated in a creamy, cheesy pumpkin sauce. 

Why you’ll love this

• One Pot Wonder. Only ONE dirty dish! Everything: the veggies, the protein, AND the pasta, are simmered together in one pot!
• Nutritious. Thanks to chicken sausage, whole wheat pasta, spinach, and pumpkin, this dinner packs in all sorts of protein, fiber, and nutrients!
• Comforting. Who doesn’t love curling up with a bowl of steaming hot, creamy, cheesy pasta?!

Ingredients

• Oil – extra virgin olive oil, olive oil, avocado oil, or (un)salted butter will work as well. 
• Onion – yellow onion was used in the original recipe, but red onion, white onion, or even shallots would be delicious. 
• Sausage – I used fully-cooked, then sliced chicken apple sausage, but any sausage, such as cooked and crumbled sausage (I love hot Italian sausage) will work. Use veggie sausage or completely omit to keep this dish vegetarian!
• White Wine  – feel free to replace with more chicken broth to keep this free from alcohol.
• Broth – chicken broth (listed), vegetable broth, or water will work. If using water, you’ll likely need more seasonings.
• Milk – I used skim milk, because that’s what I have on hand, but any milk (whole milk, 2%), half-and-half, or even cream would be delicious. 
• Pumpkin Puree – look for canned, 100% pure pumpkin, not pumpkin pie filling. If you’re really feeling ambitious, you could make your own! 
• Pasta – I used whole wheat penne, but any pasta shape should work. If you’re not a fan of wheat pasta, just use “regular”. Cook time may vary based on the type/brand used. You may be able to use a gluten-free noodle, but those tend to break down a bit more, so keep an eye on cook time. 
• Garlic – as always, I used pre-minced, jarred garlic for ease, but feel free to use fresh and minced your own. 
• Spinach – I prefer baby spinach or chopped spinach for texture, but it’s personal preference. Kale may also be used or omit, if desired. 
• Spices: Salt, Black Pepper, Cinnamon, and Cayenne – I love the combination of these spices with savory pumpkin dishes, but feel free to omit the cinnamon if you don’t like that flavor with savory pumpkin. Omit or reduce the cayenne pepper if you don’t like spice. 
• Cheese: White Cheddar Cheese and Shredded Parmesan – play around with your favorite cheeses! Swap the cheddar for gruyere and the parmesan for asiago or romano. 
• Chopped Roasted, Salted Pecans – omit, if necessary, but I love the nutty crunch! Walnuts would work as well. 

How to make

This pumpkin pasta is made in just one pot. Easy prep and easy cleanup!

1. Cook olive oil, onion, and sliced sausage in a large pot until the onion is tender and the sausage has browned. 
2. Whisk in white wine, broth, milk, and pumpkin then add in penne, garlic, and spices. Stir to combine.
3. Bring the mixture to a simmer, then simmer until the noodles are al dente and most of the liquid has absorbed.
4. Remove from heat, stir in parmesan, spinach, and white cheddar and mix until the cheese is fully melted, then serve with chopped pecans and enjoy!

What to serve with pumpkin pasta

I love to serve this pumpkin pasta with a side dish or two!

• Salads: Caesar Salad, Pear, Blue Cheese, Candied Pecan Salad, Roasted Sweet Potato and Wild Rice Salad
• Breads: Pumpkin Cornbread, Rhodes Rolls, Garlic Bread
• Other Veggies: Balsamic Roasted Vegetables

How to store

Leftover pasta will last in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.

To reheat, thaw in the fridge if frozen and microwave or warm on the stove with a splash of milk.

– Jennifer

One Pot Pumpkin Pasta

4.93 from 14 votes

This One Pot Pumpkin Pasta is a cozy, nutritious, and delicious kid-approved dinner! Whole wheat pasta, chicken sausage, and veggies are coated in a creamy, cheesy pumpkin sauce. 

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Yield: 8 people

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Ingredients

1x2x3x

US Customary - Metric

• ▢ 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 (8 oz) block
• ▢ ¼ cup shredded parmesan
• ▢ roasted, salted pecans chopped for garnish, if desired

Recipe Video

Instructions

• Heat a large stock pot over medium heat, then add in olive oil.
• Add in the onion and sliced sausage, then sauté for 5-10 minutes, or until the onion is tender and the chicken sausage has browned.
• Whisk in white wine, broth, milk, and pumpkin until smooth.
• Stir in penne, garlic, salt, pepper, cinnamon, and cayenne.
• Raise heat to medium high/high and bring the mixture to a simmer, stirring occasionally to prevent sticking.
• Once simmering, lower heat to keep at a simmer, then simmer for 6-8 minutes or until the liquid has mostly absorbed and the noodles are al dente*. Stirring frequently to prevent sticking.
• Remove from the heat, then stir in spinach, white cheddar, and parmesan until the cheese has fully melted.
• Taste and re-season, if necessary, then serve immediately with a garnish of chopped pecans.
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STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:1-2 Months

Reheat:If frozen, thaw in fridge and heat in microwave or on stovetop

*Storage times may vary based on temperature and conditions

Notes

*Cook time may vary depending on shape/type of pasta used. If the mixture is too thick and the noodles aren't done yet, stir in additional broth. If the mixture is too liquid-y and the noodles are done, simply drain some of the excess liquid (although, keep in mind that the mixture will thicken after the cheese has been stirred in and the mixture sits off the heat). 

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Nutrition Information

Nutrition Facts

One Pot Pumpkin Pasta

Amount Per Serving (1 scoop)

Calories 361 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 48mg16%

Sodium 1209mg53%

Potassium 340mg10%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 5g6%

Protein 19g38%

Vitamin A 9995IU200%

Vitamin C 14.4mg17%

Calcium 204mg20%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chicken sausage pasta, easy fall dinner, fall dinner recipe, healthy pasta recipe, one pot cheesy pumpkin pasta, one pot dinner recipe, one pot pasta, one pot wonder, pumpkin pasta, pumpkin recipe, savory pumpkin recipe

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Course: Main Dish, Pasta

Cuisine: American

Author: Jennifer Debth