If there’s one thing you can’t beat, it’s a meal that comes together in one pot. This One Pot Pumpkin Pasta will be your new fall favorite pasta recipe. It’s made with simple ingredients, it’s creamy and so delicious!

One Pot Pumpkin Pasta

Fall is here which means all the pumpkin recipes! I knew I needed to create a recipe that included one pot + pumpkin flavors. This pasta is not only so easy to make, but it only requires a couple ingredients! Plus, less mess with only one pot to cook it in! I recommend using a larger pot for this one though as you want to really be able to stir it up.

I know I’m always looking for cozy meals around this time of the year and pasta is one of my favorites. You can feel good eating this with the simplicity in ingredients too. If you want to switch it up, try adding in a protein on top like grilled chicken or chicken sausage.

What you need:

  • 12 oz Pasta: any of your favorite pasta will work here! You will cook the pasta according to the package. I recommend sticking to a 12 oz bag of pasta for this recipe.
  • Pumpkin Puree: make sure you pick up pumpkin puree instead of regular pumpkin! There is a difference and this one calls for puree!
  • Grated Parmesan Cheese: I love the addition of the grated parmesan in this recipe and sprinkled on top.
  • Coconut Milk: you’ll want to make sure you’re using the full fat coconut milk in the can! I typically pick mine up at either Trader Joe’s or Whole Foods.
  • Fresh spinach: I like to add this in for a little green to the pasta but you can definitely leave out if you’d like!
  • Minced Garlic: you’ll want to be sure to add this as you make the pasta sauce!
  • Butter: a little bit of butter goes a long way! Add this in to melt after cooking the pasta.
  • Sea salt, pepper, oregano, nutmeg, garlic powder: a few spices that make this!
  • Tapioca flour: this helps thicken the sauce and is something I use a lot around here for that purpose.

Can I use any pasta?

Yes! Any gluten free, chickpea, whole wheat pasta will work! I love using different shapes of pasta noodles so use whatever you like!

Do I have to use spinach?

No! If you want to leave out the spinach in this recipe you can. If you want to add a different veggie like peas, you can do that as well.

Why tapioca flour?

Tapioca flour is used as a thickener in a lot of recipes! I use this in many of mine that I create a sauce with. I definitely recommend keeping some in the pantry for recipes like this.

One Pot Pumpkin Pasta

Best way to store:

I recommend keeping any leftovers in a sealed container in the fridge. I like to use these for a variety of sizes. When you’re ready to enjoy, just place in the microwave to quickly reheat.

How to make One Pot Pumpkin Pasta:

  1. Start by cooking your pasta according to package.
  2. Drain and set aside (leaving about 1/2 cup pasta water around too in separate bowl)
  3. In large pot, add butter and minced garlic to melt. Add can of coconut milk and pumpkin puree. Stir to mix together while on medium to low heat.
  4. Then add in seasonings and grated parmesan to mix.
  5. Add fresh spinach to wilt while adding in pasta.
  6. Combine the cooked pasta with 1/2 cup pasta water to mix. Toss with sauce to completely cover in pot.
  7. Mix 1 tsp tapioca flour with 2 tbsp water and pour into the pasta. Mix.

Want to make more pumpkin recipes? Try these!

Looking for more easy dinner recipes? Try these on One Balanced Life:

One Pot Pumpkin Pasta

One Pot Pumpkin Pasta

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Delicious fall pasta bowl!

Ingredients

  • 1 box 12oz pasta
  • 1 can coconut milk (full fat)
  • 1/2 cup grated parmesan cheese
  • 1 cup pumpkin puree
  • 1 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 1/2 cup pasta water (reserved from cooked pasta)
  • 1 tsp tapioca flour (mixed with 2 tsp water)
  • 1/2 tsp sea salt
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • dash of nutmeg
  • dash of pepper

Instructions

    1. Start by cooking your pasta according to package.
    2. Drain and set aside (leaving about 1/2 cup pasta water around too in separate bowl)
    3. In large pot, add butter and minced garlic to melt. Add can of coconut milk and pumpkin puree. Stir to mix together while on medium to low heat.
    4. Add in seasonings and grated parmesan to mix.
    5. Add fresh spinach to wilt while adding in pasta.
    6. Add cooked pasta with 1/2 cup pasta water to mix. Toss with sauce to completely cover in pot.
    7. Mix 1 tsp tapioca flour with 2 tbsp water and pour into the pasta. Mix.
    8. Enjoy!

until next time…