This creamy Pumpkin Pasta is a healthier twist on a basic spaghetti recipe, made in one pot in just 20 minutes. It is rich in fibre, boosted with protein, and has that cozy Fall flavour.
Why you will love this quick pumpkin pasta
- Made with pure canned pumpkin puree that is convenient, rich in fibre and vitamin C for heart and skin health
- The whole dish is cooked in one pot on the stove in 15 minutes
- You can boost the fibre and protein even more by using chickpea pasta
- Pumpkin makes a great alternative to tomato sauce, if you are sensitive to nightshades or acidic tomatoes
Key ingredients you will need
Dry pasta | I used enough dry spaghetti for 2 servings this recipe but, if you want grain-free or protein pasta, try using chickpea linguine or rotini
Canned pumpkin | Use the canned pumpkin that only lists one ingredient, pumpkin! Be sure you are not using pumpkin pie filling. You will need 1/2 cup
Mushrooms | I sliced up 4 mushrooms for this pasta but other vegetables you can add in are green peas, diced zucchini, shaved brussels sprouts, or chopped kale
Chicken broth | You will need 1 3/4 cup of chicken or bone broth for this pasta, which the spaghetti cooks in instead of water. This adds flavour and protein. If using low or no sodium broth, adjust the added salt in the recipe
Parmesan cheese | You will need 3/4 cup of freshly grated parmesan cheese. Pecorino is also nice, which tastes more sharp and gives this pasta a flavour punch. You can also blend both cheeses
Spices | Red pepper flakes, sea salt (if your broth is low or sodium-free), a pinch of nutmeg, and parsley are what I garnished this pasta with. They are optional, so adjust to your taste. Another herb that pairs nicely with this recipe is sage
How to make it
- Wam up 2 tablespoons of olive oil in a skillet or deep pan (that inlcudes a lid) and sautee the sliced mushrooms
- As the mushrooms become tender, add the dry pasta, salt, and chicken broth to the pan. Put the lid on and increase the heat to high. Bring the broth to a boil and cook for 6 minutes. If you are using chickpea or another type of pasta, you might have to adjust the cooking time. You want the pasta cooked al dente, so check it every couple of minutes and give it a stir so it doesn’t stick together
- When the pasta is cooked, remove the pan from the heat and stir in the pumpkin puree, nutmeg, and parmesan cheese. Add a splash more of chicken broth, if needed to thin the pasta
- Garnish with red pepper flakes and parsley, then divide into serving bowls
More healthy recipes using canned pumpkin
Creamy Pumpkin Pasta (One Pot, 15 Minutes)
Ingredients
- 2 Tbsp olive oil
- 4 mushrooms sliced
- 4 oz dry spaghetti
- 1 3/4 cup chicken broth
- 1/2 tsp salt (omit if broth contains sodium)
- 1/2 cup pure pumpkin puree
- 3/4 cup grated parmesan cheese
- pinch nutmeg
- 1/4 tsp red pepper flakes
- parsley garnish
Instructions
- Wam up 2 tablespoons of olive oil in a skillet or deep pan (that inlcudes a lid) and sautee the sliced mushrooms
- As the mushrooms become tender, add the dry pasta, salt, and chicken broth to the pan. Put the lid on and increase the heat to high. Bring the broth to a boil and cook for 6 minutes. If you are using chickpea or another type of pasta, you might have to adjust the cooking time. You want the pasta cooked al dente, so check it every couple of minutes and give it a stir so it doesn’t stick together
- When the pasta is cooked, remove the pan from the heat and stir in the pumpkin puree, nutmeg, and parmesan cheese. Add a splash more of chicken broth, if needed to thin the pasta
- Garnish with red pepper flakes and parsley, then divide into serving bowls
Video
Nutrition
Discover more from hello meno
Subscribe to get the latest posts sent to your email.
