Looking for a quick and mess-free fall dinner? Try my easy recipe for One-Pot Pumpkin Pasta that’s loaded with green peas and asparagus. A creamy homemade pumpkin pasta sauce paired with tubed-shape noodles, asparagus, and green peas makes for a delicious and easy dinner made in just 20 minute!
We love pumpkin pasta in my home. I typically make it on the first day of fall to mark the change in season then at least a few more times throughout the fall months. You simply can’t go wrong with a delicious homemade pumpkin sauce recipe. This One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta is easy to put together and is loaded with vegetables. Best of all I know I can have a delicious dinner on the table in UNDER a half hour.
I have always served this pasta dish as is and never added any additional protein. However, the sky is the limit as to what proteins you can serve with it. I love to use asparagus in this dish. Unlike my grilled asparagus, this asparagus will soften as it cooks inside the pasta sauce. Just make sure you don’t over cook it or else you will get mush!
Table of contents
Why this Recipe Works
This pumpkin pasta is cooked in one pot which means very few dishes to clean after dinner.
One pot pumpkin pasta makes for an easy meatless Monday dinner.
This pasta dinner recipe cooks in 20 minutes flat — perfect for busy weeknights!
- Dairy – You will need a combo of unsalted butter and heavy cream.
- Vegetables – Frozen green peas, asparagus, onion, garlic, and canned pumpkin puree. Although not a fresh vegetable it’s a fresh herb and you’ll want some fresh parsley for this recipe. If you don’t have it dried parsley can be used in a pinch!
- Spices – You will need a combination of spices to bring this dish to life; ground sage, salt, pepper, ground cinnamon and a pinch of nutmeg.
- Chicken Broth – I like to use a low sodium chicken broth when ever I’m using it for recipes.
- Penne Pasta – Any tubed variety of pasta works for this recipe. I just prefer penne.
- Grated Cheese – Not pictured in the photo is grated Parmesan cheese. You’ll want to stir in some for the pasta and also use to top.
Directions for Pumpkin Pasta
In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Sauté on medium heat for 2 minutes until soft and golden in color.
Add pumpkin puree and chicken broth to the skillet, mix well until smooth and bring to a boil. Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
Once the pasta is cooked add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese. Serve and top with more Parmesan.
Here are all the frequently asked questions readers have asked when making pasta with pumpkin sauce.
This recipe makes 6 hearty pasta portions. If you are feeding more people I suggest serving this with bread and a salad maybe even a protein too!
No, you can not taste a lot of pumpkin in this pumpkin pasta recipe. It’s more of a creamy savory flavor then anything.
Yes, you can cook raw pasta noodles in sauce. Make sure all the pasta is fully submerged and you have a lid to close the skillet while cooking.
Pumpkin is made for more then just pie. I love to make this creamy pumpkin sauce from scratch.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making my creamy pumpkin pasta.
- Pasta – This recipe calls for penne pasta. However, you can use bow tie pasta or even ziti pasta which is also tube shaped.
- Sauce – The sauce will cook in with the pasta. If you find it too thick you can thin it out by adding in additional chicken broth ¼ cup at a time.
- Vegetables – You can substitute out the asparagus or peas for other vegetables like yellow squash or zucchini, bite size pieces of carrots, or even butternut squash.
- Protein – Grilled or roasted chicken breast, baked shrimp, grilled turkey, or even pork tenderloin compliment this pasta well if you want to add protein.
Still craving pumpkin? Try these other pumpkin recipe favorites!
If you make this pumpkin pasta recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
- Stove Top
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ¼ cup onion minced
- 1 clove garlic minced
- 2 teaspoons Ground Sage
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 15 ounce can of pumpkin puree
- 32 ounces chicken broth
- 1 pound penne pasta
- 10 large asparagus spears cut into 2-inch pieces
- 1 cup frozen green peas
- ½ cup heavy cream
- Pinch of ground cinnamon
- Pinch of nutmeg
- 1 tablespoon fresh parsley
- ¼ cup Parmesan Cheese grated + more for serving
- In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Saute on medium heat for 2 minutes until soft and golden in color.
- Add pumpkin puree, sage, black pepper, and salt. Mix well then add chicken broth to the skillet, mix well until smooth and bring to a boil.
- Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
- Once the pasta is cooked add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese. Serve and top with more Parmesan.
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