One Pot Pumpkin Pasta Recipes

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ONE POT PUMPKIN PASTA



One Pot Pumpkin Pasta image

This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.

Provided by Caitlin Shoemaker

Categories     Main

Time 25m

Number Of Ingredients 11

8 oz Pasta, Gluten-Free if necessary (about 4 cups)
4 cups Low-Sodium Vegetable Broth
¾ cup Pumpkin Puree (not Pumpkin Pie Mix)
2 Shallots, minced
2 cloves of Garlic, minced
1/4 tsp Nutmeg
1 sprig of fresh Rosemary*
1 sprig of Fresh Sage*
3 tbsp Cashew Butter
1 tbsp Fresh Lemon Juice
Salt and Black Pepper, to taste

Steps:

  • First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.
  • Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.
  • Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.
  • Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.

ONE POT CREAMY PUMPKIN PASTA



One Pot Creamy Pumpkin Pasta image

Luxuriously creamy pumpkin pasta in 20 minutes! It's possible with this super-simple vegetarian one-pot pasta recipe. My favorite easy fall dinner.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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.
  • Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
  • Stir and taste. Add additional salt and pepper if desired.
  • Divide between bowls and sprinkle parsley over the tops.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 394 kcal, Sugar 6 g, Sodium 956 mg, Fat 14 g, SaturatedFat 5 g, Carbohydrate 53 g, Fiber 4 g, Protein 12 g, Cholesterol 10 mg

ONE-POT CAESAR CHICKEN PASTA



One-Pot Caesar Chicken Pasta image

This creamy one-pot angel hair pasta has all the tangy Caesar flavors of Parmesan, garlic and chicken, plus some fresh broccoli to make it a meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 carton (32 oz) Progresso™ chicken broth
8 oz angel hair pasta, broken in half
2 cups chopped cooked chicken
1 1/2 cups small fresh broccoli florets
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup refrigerated creamy Caesar dressing
1/4 cup shredded Parmesan cheese

Steps:

  • In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
  • Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g, TransFat 0 g

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