One Pot Cheesy Pumpkin Pasta is creamy and comforting! Cheese and pumpkin are the perfect pair in this delicious one pot meal!
Now, I know, it’s the time of the year where EVERYTHING turns into pumpkin…pumpkin spice cookies, pumpkin spice coffee, pumpkin pancakes, pumpkin syrup, pumpkin tacos… I’ve even seen pumpkin whipped cream to go on top of pumpkin hot chocolate! I’m not usually one to jump on the pumpkin train, because honestly, I don’t care for all the pumpkin craziness that much. However, when I do find something pumpkin-y that I like, it’s usually not ‘pumpkin spiced’, but rather real pumpkin. I was making another One Pot Pasta dish, with creamy cheese and red pepper flakes, I thought to myself, ‘why not throw in the extra pumpkin puree from the fridge?’ So I did. I thought maybe I was making a huge mistake, but boy was I wrong! This One Pot Cheesy Pumpkin Pasta turned out savory and super delicious. Try it, now. Try using my homemade pumpkin puree (so easy) for the best flavor possible!
First off, I know I hooked you with the One Pot…right?! Who doesn’t love a good one pot meal? You don’t end up with a bunch of dirty dishes, your dinner comes together in 20 minutes or less, and generally they are all fabulous. I really haven’t met a one pot meal that I didn’t absolutely love. We rotate my favorites, Spicy Thai Noodles, Jalapeno Pasta, and the Original Tomato Basil One Pot Wonder…YUM. They are all so different yet so delicious. This One Pot Cheesy Pumpkin Pasta is the perfect blend of pumpkin, creaminess, and cheesiness. There is also a touch (very small touch) of heat which really just makes the dish pop. Whatever you do, don’t forget the salt here, because it also helps bring out the flavors.
It’s easy to make this One Pot Cheesy Pumpkin Pasta, here’s how:
**scroll down for full directions and ingredient list**
- Using a medium stock pot, add the pasta, garlic, onion, pumpkin puree, veggie broth, and the spices. Mix everything together, cover the pot, and bring it up to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes while covered and stirring occasionally.
- Once the pasta is al dente, add the butter and cream cheese and stir to combine. It will be nice and creamy! Add some chopped parsley over the top and serve!
When to serve Cheesy Pumpkin Pasta:
- If you are looking for a seasonal side dish, or meal, make this One Pot Cheesy Pumpkin Pasta. It would be great served on Thanksgiving as a vegetarian side dish too.
- OH! And you know what else this would probably be equally delicious with? Instead of pumpkin puree, butternut squash. Oh yeah, total yum.
Like pumpkin dishes in the fall? Try these out as well:
- Pumpkin Pancakes (healthier with Greek yogurt)
- Instant Pot Pumpkin Butter (3 minute recipe)
- Pumpkin Coconut Curry Soup
- Skinny Pumpkin Cream Cheese Muffins
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One Pot Cheesy Pumpkin Pasta is creamy and comforting! Cheese and pumpkin are the perfect pair in this delicious one pot meal!
- 12 ounces pasta noodles , such as elbows, farfalle, or penne (any type works)
- 1 small onion , diced
- 3 garlic cloves , minced
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 4 cups vegetable broth
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/8 tsp fresh ground pepper
- 1/8 tsp nutmeg
- 2 TBS butter
- 4 ounces cream cheese , room temperature and cut into cubes
- parsley for garnish
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In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente.
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Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.
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Serve and top with parsley if desired. Add salt and pepper to taste.
Recipe Video
Originally published in Oct. 2015, updated Oct. 2019.
Alissa says
Made this tonight after seeing it on your blog today! So delicious! I did pour it into a pan and sprinkle some seasoned bread crumbs on tap and bake it for just a bit at the end for an added familiar touch.
Allyson says
WHOA!!! That sounds like the best addition EVER! I am definitely going to try that next time I make it! Great suggestion, thank you!
thekitchengent says
I found this recipe on a lineup from The Fake Ginger’s blog, and I’m so excited to try it! Even more than that, I’m excited to try all of the other one-pot meals that you’ve posted. Thank you so much for saving me from having to do a million dishes at the end of the night!
Allyson says
Hey! Thank you so much for your sweet comment! Love Fake Ginger and her recipes! I think you will LOVE this recipe and my other One Pot dishes…they are all REALLY good and my most popular recipes! Feel free to come over to my Facebook page and share a comment or photo when you make it!
happykpets says
Making this for the 4th time today, now I’ve tried to use carrot puree instead. Works really well too! For me, this tastes like mac’n’cheese, the better and healthier type 😉
Thanks for this amazing recipe!
Allyson says
What a great idea! I am so happy you love it!
Jen says
I’m swooning over this bowl of cheesy, pumpkin-y goodness!
delaneyyutzy says
This is the perfect fall meal!
TheChunkyChef says
I love a great new pumpkin recipe!!
Abeer says
This would be perfect for our Sunday lunch!
Shelley @ Two Healthy Kitchens says
I love savory pumpkin recipes, and one-pot meals are always, always a good thing … so this just pushes all the right buttons! It looks creamy-dreamy-cheesy WONDERFUL! Absolutely perfect fall dinner!
Allyson says
It really is super delicious! I even make it throughout the winter and spring when I can still find pumpkin!
Saraallie says
Hey!
I tried this recipe with some tiny changes of my own just as per our preferences and OH MY GOD this is delicious! 😀 I like to blog about everything I cook just for fun so I’ll definitely be posting about this. It’s got to be my new favorite! Loved it!
Thank you so much!
~ Saraallie
Sara Writes ~ The Crazy Life of a Silly Little Sister
Allyson says
That is so awesome! Glad you loved it as much as we do!
Ed says
Recommendations for doing this in a crockpot?
Allyson says
I have not made this in a crock pot and I actually wouldn’t recommend it. It only takes 20 minutes on the stove top and one pot, so it’s a relatively quick and easy recipe! Enjoy!
Amber says
Surprisingly fast and easy! Yum!
Allyson says
Glad you loved it!
Valerie says
Just made this. Cannot believe how easy it was, and sooooo creamy and delicious. I use medium shells and followed directions, and it was amazing. It tastes way worse for you than it is. Will make this very often, and definitely going to check out more one pot recipes.
Shannon Graham says
WOW! This looks SO good. I have never tried pumpkin with my pasta, but I’m guessing it’s similar to butternut squash?? Either way, YUM!
Sara Welch says
Such a savory dish and perfect for fall! Excited to enjoy this all season long!
Stephanie says
I just love how creamy and cheesy this pasta was! And only needing one pot to make it with, yes please!
Catalina says
Love how creamy this pasta is! It’s my dinner tonight!
Taylor says
This is the perfect fall pasta recipe! So creamy and delicious!
Toni says
This will be a staple meal for fall nights!
Beks says
This looks delish – I love pumpkin in dishes!
Lori says
Love the dish very good. it was mmm good
Beth H. says
I haven’t tried this yet – but OMG, it looks GOOD! I’d love to make this tonight with the change below if it’s possible.
My question – would it be possible to do this with cheese tortellini instead of plain pasta? I’m wondering how much to cut the vegetable broth down since I’m guessing that tortellini cooks so quickly that it wouldn’t absorb much of the liquid as this recipe calls for. Any guidance would be much appreciated!
Allyson says
Beth- That sounds delicious but unfortunately I haven’t tried the recipe with those changes. I would cut it down a lot and then maybe add as needed. Good luck!
Beth H. says
I tried it with the cheese tortellini – and OMG… EVERY member of my family loved it, and that’s pretty darn unusual. (I have a very picky 16 year old who would rather not eat at all than eat something she doesn’t like.) I started out by cutting the broth in half and just simmering the sauce for about 10 minutes without the pasta. Then, looking at it, I realized I was probably going to need the full amount of the broth – so I added it. I also used an extra 4 oz. of cream cheese (so a full 8 oz. brick). I think it could have used a bit more of the seasonings, guessing because of the extra cream cheese, but still delicious! This one will definitely be made again – and I already have fresh pumpkin puree in the freezer for the next time!
Beth H. says
Forgot to say that I added the tortellini at the end and cooked as per package instructions (I think it was 5 minutes), and then threw in some shredded rotisserie chicken I had on hand and heated through. Thank you again for this recipe!
Allyson says
Sounds great! If you are doubling the cream cheese I would def double the seasoning as well!
Beth H. says
Also wanted to add to above question – I’d be using fresh (homemade) pumpkin puree… so would that add too much liquid as well?
Jay says
I added some ground chicken and diced bacon at the beginning of the recipe and doubled the quantities, and served it at a big harvest function. It went over amazingly.
Pammela says
I bet this could easily be adapted to make in the instant pot! I’m going to give it a try!
Lauren says
Did you ever end up making this in an instant pot? My kitchen is under full remodel without a stove/oven. I’ve been holding on to the last of my sanity thanks to my instant pot. I’m still new to using one so I would love to know if & how you made this recipe work!
Helen Betts says
This was delicious, although I modified the recipe a bit. I didn’t like the idea of simmering raw onions and garlic (both of which I used a little more than called for), so I sauteed them in vegetable oil before mixing all the ingredients together. I also used a teaspoon of hot pepper flakes for more spice since I’ve found pumpkin recipes, as much as I love them, can be bland. Other than that, I followed the directions, and it was a real hit!
Allyson says
Sounds AMAZING!!!
Matteo Streppone says
Made this today, used ricotta instead of cream cheese, mad it very silky. Also added about 1 tbs of nutmeg, and 2 tbs of pepper flakes. I’ve done 3 different pumpkin and pasta entrees and this was the best one so far.
Allyson says
So happy you loved it! Sounds delicious with your additions!
Marissa says
I am not usually a fan of savory pumpkin dishes, but this pasta was creamy and delicious! Thank you for this recipe.
Allyson says
So happy you loved it!
Paula says
Love this! Actually made it plant based. Used tofutti cream cheese & plant based “butter”. Also used gluten free chickpea pasta. Added nutritional yeast at the end too! I used your recipe for pumpkin purée earlier today. Thank you! This will be added to my favorites!
Allyson says
Wow girl you are on a ROLL! I love your substitutions and to hear it still came out delicious! Cheers!
Karley Clayton says
This is a favorite in our house! I recommend adding a bunch of Kale to it as well.