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Spicy Pumpkin One Pot Pasta

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By: MadelinePosted: 10/07/2020Updated: 10/21/2022

This post may contain affiliate links. Please read my disclosure policy.

This Spicy Pumpkin One Pot Pasta recipe is the perfect cozy fall dinner. Use pumpkin puree and other simple ingredients to make a creamy vegetarian one-pot pasta.

I am a big fan of one pot pastas!

I’m on a big one pot pasta kick. A few weeks ago I made a creamy meat sauce one pot pasta and now I am moving on to something more seasonal. This spicy pumpkin one pot pasta will surely put you in the fall mood!

Most people think of pumpkin as an ingredient in sweet foods like pie, cupcakes, and muffins, but I love it as an ingredient in savory foods. It works particularly well in soups and sauces.

The pumpkin itself doesn’t add a lot of flavor to the sauce, but it does give a nice creamy texture.

This spicy pumpkin one pot pasta comes together in about 20 minutes. It is the perfect dish to feed your family on a busy weeknight.

I think it will be great for fueling trick or treaters before they head out!

Spicy Pumpkin One Pot Pasta is the perfect savory fall dish!

The thing I like about a one pot pasta is that you can make it your whole meal or you can use it as a side dish. I like to serve this spicy pumpkin one pot pasta with some roasted veggies and crispy prosciutto on top of the pasta.

You could easily make some roasted chicken and serve this pasta as a savory and filling side dish.

One might be thinking, “Why not just make a regular pasta with a sauce?” The beauty of a one pot pasta is that you only need to clean one pot!

When you are rushing around this fall, this spicy pumpkin one-pot pasta will save you time, but keep you and your family full and satisfied.

This savory dish could also be a part of weekly meal prep. You could really get in the fall mood when you open your lunch at work and find this delicious pasta.

If you are making this for meal prep, I suggest pairing the pasta with sweet chicken sausage, shredded chicken or some crispy chickpeas.

What kitchen tools and ingredients will I need to make this recipe?

Like the title says, you will need just one pot in order to make this spicy pumpkin one pot pasta. I like to use my dutch oven to simmer my pasta. You can use any large, thick-bottomed pot.

First, you will also need a sharp knife to dice the onion. Other than that you will really only need a wooden spoon to stir your pasta. And maybe a cute bowl for serving!

You will only need some basic ingredients to make this spicy pumpkin one pot pasta. Start with an onion and some avocado oil. Then, grab some spices to give the dish heat. Next, add the warm flavors of pumpkin spice.

Then, grab some pumpkin puree, tomato paste, water, and pasta.

Once all of those ingredients are in the pot you are ready to cook. At the very end, you will stir in some ricotta and parmesan cheese.

Let’s make a one pot pasta!

Start by dicing the yellow onion. Then, heat the oil over medium heat in a heavy bottom pan like a dutch oven.

Next, add the diced onion to the pan and cook in the oil stirring frequently for about 3 minutes. Then, reduce the heat to low and add the spices, pumpkin puree, tomato paste, and water to the pot.

Next, mix the ingredients together thoroughly and add in the pasta. Then, increase the heat to high and cook until the liquid just starts to boil.

Then, continue cooking the spicy pumpkin one pot pasta and reduce it to a simmer. Allow the mixture to simmer for about 12 minutes or until the pasta is almost fully cooked.

Finally, reduce the heat to low and mix in the ricotta and parmesan cheese.

How long can I store this one pot pasta?

Serve the spicy pumpkin one pot pasta immediately or store in an airtight container in the refrigerator for up to 5 days. Then, reheat on the stovetip

Keep reading to find the full instructions. If you make this recipe, please share it with me in the comments or on Instagram!

Recipe

Spicy Pumpkin One Pot Pasta

★★★★★ 5 from 7 reviews

A healthy vegetarian one-pot pasta made with pumpkin puree and other simple ingredients.

Recipe By: Madeline
Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Print Pin it Rate recipe Save recipe
Servings: 6 servings 1x

Ingredients

  • 1 yellow onion
  • 1 tbsp avocado oil
  • 2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp crushed red pepper
  • 1 lb pasta (I like to use penne or fusilli pasta)
  • 1 (15oz) can pumpkin puree
  • 1/4 cup tomato paste
  • 4 cups water
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese

Instructions

  1. Dice the yellow onion
  2. Heat avocado oil over medium heat in a large heavy bottom pan like a dutch oven
  3. Add diced onion to the pan and saute until soft and fragrant stirring frequently
  4. Reduce the heat to low and add the salt, smoked paprika, nutmeg, cinnamon, and crushed red pepper to the pan and stir
  5. Add the tomato paste and pumpkin puree to the pot and stir again
  6. Add the pasta and water to the pot and stir one more time
  7. Bring the mixture to a boil
  8. Cover the pot and reduce to a simmer
  9. Simmer the pasta for 10-12 minutes stirring frequently
  10. Remove the pot from heat and stir in the ricotta and parmesan cheese while the pasta is still very hot
  11. Serve immediately or store in an airtight container in the fridge for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Madeleine says

    Posted on 10/11 at 12:04 am

    Hi! Are you supposed to cook the pasta before you add it in? Thanks!

    Reply
    • Madeline Tague says

      Posted on 10/11 at 12:12 am

      Nope! add the pasta in uncooked 🙂

      Reply
  2. Darya says

    Posted on 11/2 at 7:20 am

    Hi
    How do you make pumpkin puree? We have a fresh pumpkin I can use but would be the easiest way, how did you make yours

    Reply
    • Madeline Tague says

      Posted on 11/7 at 3:21 pm

      Pumpkin puree is just plain canned pumpkin! It should be available in many standard grocery stores

      Reply
  3. Cebca says

    Posted on 10/6 at 4:25 pm

    Came home late last night, no one had thought about dinner but really didn’t want to order out (again). Pulled up this recipe and it was AMAZING. Super easy to pull together, one easy pot, easy to follow instructions, and FAST! LOVE how the sauce coats the pasta. Had it again for lunch today, made great leftovers. I used goat cheese instead of ricotta bc that’s what I had on hand. Would make this again anytime!

    Reply
    • Madeline says

      Posted on 10/7 at 11:13 am

      aw I am SO glad you enjoy it as much as I do! Thank you!!

      Reply
      • Cebca says

        Posted on 10/13 at 1:58 pm

        Update: Loved this so much I made it again this weekend camping and confirm it was extremely delicious and very easy to pack – mixed the spices ahead of time and brought in a small jar, pre-chopped the onions as well. Easy to make and easy to clean! “Best camping food I’ve ever had” say very experienced campers. Still used goat cheese instead of ricotta.

        Reply
        • Madeline says

          Posted on 10/13 at 2:05 pm

          amazing!! LOve that you took it camping!!

          Reply
    • Angela says

      Posted on 9/13 at 6:07 pm

      Love the idea of goat cheese in this. I was thinking I might need to sub cottage cheese for the ricotta because I have some on hand, but I almost always have goat cheese. Going to try it tonight with goat cheese!

      Reply
      • Madeline says

        Posted on 9/15 at 1:08 pm

        yay! hope you love it

        Reply
  4. Meijin says

    Posted on 10/31 at 8:49 pm

    Made this for Halloween dinner. I would never have thought to use pumpkin as part of a sauce like this. It was easy and super delicious and looking forward to leftovers. Thanks!

    Reply
    • Madeline says

      Posted on 11/2 at 10:35 am

      Awesome! I am so glad!! Thank you!

      Reply
  5. sarah says

    Posted on 1/14 at 8:02 pm

    soo good and so easy! loved how it was all in one pot and was so flavorful and filling

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/15 at 11:54 am

      wonderful!! Thank you!!

      Reply
  6. Quinn says

    Posted on 1/18 at 5:40 pm

    Just made this today, totally out of season but it was delicious! Subbed some diced tomatoes for the tomato paste and loved how it turned out!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/18 at 9:08 pm

      I’m here for pumpkin any time of year! So glad you enjoyed!!

      Reply
  7. Marissa says

    Posted on 6/11 at 6:28 pm

    I had a leftover can of pumpkin from my pantry and decided to try this. I added some garlic and loved the balance of sweet and spicy. It was so easy and I can’t wait to make it again and maybe add other veggies to it too.

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/17 at 9:12 pm

      wonderful!! thank you soo much!

      Reply
  8. Danielle says

    Posted on 7/20 at 12:10 am

    So easy and delicious!! Tons of leftovers, which tasted great. Added chicken sausage for a little extra protein.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:22 pm

      wonderfuL! love the addition

      Reply
  9. Marguerite says

    Posted on 10/9 at 7:15 pm

    One of my favorites of yours! The most delicious fall comfort dish that is so simple

    ★★★★★

    Reply
  10. Carolyne says

    Posted on 11/2 at 1:00 pm

    This pasta was delicious! I absolutely loved how creamy it was with the pumpkin sauce. I added in cooked chicken sausage and it was perfect.

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/3 at 4:39 pm

      yay! so glad!

      Reply
  11. Claire Langlois says

    Posted on 3/2 at 3:37 pm

    It is now a favorite! I freeze different squashes in the fall. I did the recipe with butter nut.
    It is taste, creamy as nutritious. Even if the amount of salt look over the top for me, I follow through and I was not disappointed. I didn’t have ricotta as I don’t buy usually. The parmesan got in this one pot meal. Thanks for sharing.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/2 at 9:40 pm

      Thanks so much, Claire!

      Reply

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