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I first posted this pumpkin pasta recipe just about two years ago, on September 9, 2014. On its (almost) two-year-anniversary, I thought I’d share it again! It’s been a huge favorite of readers (and us!) ever since I shared it. I had to curtail dairy shortly after creating this recipe, so about a year ago, I updated it with a dairy-free alternative. I’ve also got a brand spankin’ new recipe video that shows just how easy the one-pot pasta method is! (Hint: ridiculously easy!) Scroll to the bottom to take a peek. Happy pumpkining!

I’m obsessed with one-pot pasta – you know, the one Martha Stewart popularized just over a year ago, and the one that took the blogging (and general) world by storm?

Just in case you’re not sure what I’m talking about, here’s the deal. You put a bunch of stuff in a pot. Veggies, water or broth, seasonings, and dry pasta. Then you cook it on high, tossing and stirring, until just under 10 minutes later, your pasta is done. The veggies are cooked, a sauce has formed, magic has happened, dinner is served, dishes are all but nil.



  • 8 ounces linguine pasta
  • 4 cups low-sodium vegetable broth*
  • 1 cup pumpkin puree
  • 1/2 cup white wine (I recommend Chardonnay or another wine that’s on the dry side)
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped small (about 1 cup)
  • 3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1 (4-ounce) log fresh goat cheese (chevre)* or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
  • 1 small bunch parsley, chopped


  1. Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot – I use a 7-quart dutch oven.
  2. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.

You can find complete recipes of this ONE-POT CREAMY PUMPKIN PASTA in

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