Pumpkin Pasta

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 466kcal

Author Katie

Equipment

Stove Top

Ingredients

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

Instructions

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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