This One Pot Pumpkin Pasta only dirties one dish and is fully of healthy and delicious ingredients. Whole wheat pasta, chicken apple sausage, spinach, and more are tossed in a creamy and cheesy pumpkin sauce!
Ingredients
- Olive Oil – used to cook the onion and sausage.
- Yellow Onion – the sweet, caramel-y flavor of onion goes so well with the sweetness of sweetness of the pumpkin.
- Chicken Apple Sausage – I love the sweetness this adds to the pasta but any sausage will work if preferred.
- Dry White Wine, Chicken Broth, and Skim Milk – a slightly sweet, creamy, and flavorful base for the pumpkin sauce.
- Pumpkin Puree – the MVP in today’s recipe! Pumpkin adds an earthy sweet flavor and makes the sauce so creamy.
- Whole Wheat Penne – or whatever pasta you’d like!
- Garlic – adds a subtle nutty kick of flavor.
- Spinach – adds a pop of color and nutrition.
- Salt, Black Pepper, Cinnamon, and Cayenne – a simple seasoning blend that adds delicious sweet and spicy flavors.
- White Cheddar Cheese and Shredded Parmesan – melted into the pasta to make it ooey-gooey, cheesy, and creamy.
- Chopped Pecans – as garnish for a delicious crunchy finish.
How to make
This pumpkin pasta is made in just one pot. Easy prep and easy cleanup!
- Heat a large stockpot over medium heat then add in olive oil, onion, and sliced sausage. Sauté for 5 minutes.
- Whisk in white wine, broth, milk, and pumpkin then add in penne garlic and spices. Stir to combine.
- Raise the heat to high and bring to a simmer. Simmer until the noodles are al dente and most of the liquid has absorbed.
- 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!
Can you make your own pumpkin puree?
You can, although this adds a fair bit of time to your prep! If you’re up for it, here’s how:
- Get a small baking pumpkin (sugar pumpkin or pie pumpkin.)
- Clean the pumpkin well then slice it in half. You can do this by setting it stead on a work surface and slicing down on one side, then the other.
- Place the halves cut side down on a baking sheet lined with a silicone mat and roast until the flesh can be easily pulled away from the skin.
- Scoop out the flesh, place it in a food processor, and process until smooth.
Variations
- Use squash. Try butternut squash or even sweet potato puree.
- Try other cheeses. Gruyere, gouda, sharp cheddar, mozzarella, you name it.
- Make it smoky. Top it off with a sprinkle of crushed bacon for a crunchy, smoky bite.
- Add veggies. Sauté other veggies with the onions and sausage. Try peppers, mushrooms broccoli florets, kale, etc.
What to serve with pumpkin pasta
I love to serve this pumpkin pasta with a side dish or two!
- Roasted Sweet Potato and Wild Rice Salad
- Pumpkin Cornbread
- Instant Pot Broccoli
- Honey Roasted Carrots
- Balsamic Roasted Vegetables
How to store
Leftover pumpkin 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
This One Pot Pumpkin Pasta only dirties one dish and is fully of healthy and delicious ingredients. Whole wheat pasta, chicken apple sausage, spinach, and more are tossed in a creamy and cheesy pumpkin sauce!
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 (12 oz) package chicken apple sausage sliced
- ¼ cup dry white wine
- 3 cups chicken broth
- ¾ cup skim milk
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) box whole wheat penne
- 4 cloves garlic minced or pressed
- 1 teaspoon salt + more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon Cayenne
- 4 oz Spinach chopped or left whole
- 4 oz shredded white cheddar cheese about 1 cup that’s been loosely packed
- ¼ cup shredded parmesan
- chopped pecans - use as a garnish
Recipe Video
Instructions
- Heat a large stock pot over medium heat. Once hot add in olive oil and coat the pan.
- Add in the onion and sliced sausage.
- Saute for 5 minutes.
- Whisk in white wine, broth, milk, and pumpkin.
- Stir in penne, garlic, and spices.
- Stir to combine.
- Raise heat to high and bring to a simmer.
- Adjust heat, if necessary, and keep at a simmer for about 6-8 minutes or until the liquid has mostly absorbed and the noodles are al dente. Make sure to stir frequently.
- Once the noodles are al dente, remove from heat.
- Stir in parmesan, spinach, and white cheddar.
- Stir until the cheese has fully melted.
- Taste and season with salt, if necessary.
- Serve immediately with a garnish of chopped pecans.
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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
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Nutrition Information
Nutrition Facts
One Pot Pumpkin Pasta
Amount Per Serving
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 apple sausage, fall pasta, One Pot
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