Pumpkin week is a sponsored event that includes gifts to me from the participating brands. All thoughts and opinions are my own, but I think you’ll enjoy this pumpkin pasta recipe as much as I do. Thank you for supporting the brands that make Food Above Gold happen.
This easy one pot pumpkin pasta recipe makes a great weeknight dinner. It’s done in thirty minutes or less and even has the veggies mixed in!
How To Make This Pumpkin Pasta Sauce In One Pot
In order to keep this simple pumpkin pasta recipe a one pot meal, you need to have enough vegetable stock (or chicken broth) on hand. This allows you to boil the pasta and form the sauce using the starch from the noodles as a thickener.
After the toasted walnuts are set aside, sauté the garlic in the butter and deglaze the pan with the white wine. Pour in the vegetable stock and bring it to a boil. Once it is boiling add in the linguine making sure to spread it out as you go and stir immediately and often.
If you just dump the package of pasta straight into the pot the linguine will clump to itself and cook inconsistently. The tines of a pasta spoon or fork will help you separate the noodles as needed.
Once the pasta is cooked al dente, stir in the pumpkin puree and brie. This will form the last foundation for the sauce. If it seems a little thick, don’t worry yet, the spinach will release a little moisture.
Stir in the spinach and cook until JUST wilted. Season the creamy pumpkin sauce with salt and pepper and serve with toasted walnuts on top. For an extra pop of flavor, you can add the optional parmesan cheese.
How To Make This Pumpkin Pasta Creamy
Instead of using milk, half and half, or cream for this pumpkin pasta recipe, it gets its creaminess from the brie. Not just any brie at that, but triple-creme brie.
By law, triple-creme cheeses are required to have at least 75% butterfat and they get that by adding extra cream to the milk. It results in the creamiest soft-ripened cheese out there, and perfect for making this pumpkin pasta creamy.
In order to get both maximum flavor impact and ultimate creaminess, use at least 10 ounces of triple-creme brie. If you have a hard time finding wedges that add up to that amount, nobody will blame you for adding a little extra. 😉
Make sure that you remove the brie’s rind. It doesn’t melt, so it will leave the pumpkin sauce chunky in an unpleasant way. You can do this whatever way is easiest for you, just don’t add it to the pasta.
Enjoy these #PumpkinWeek recipes from our bloggers:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Homemade Latte from The Beard and The Baker
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy
Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Donuts from Daily Dish Recipes
Pumpkin Cheese Biscuits from Shockingly Delicious
Pumpkin Pop Tarts from Jen Around the World
Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
One Pot Pumpkin Pasta with Brie and Toasted Walnuts from Food Above Gold
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen
Chai Pumpkin Cupcakes from The Crumby Kitchen
Fast & Easy Pumpkin Pie Pudding from Creative Southern Home
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Swirl Bars from Our Good Life
Pumpkin Cream Cheese Dip from The Mandatory Mooch
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Spice Rice Krispies Treats from Kelly Lynns Sweets and Treats
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings
Tips For This Pumpkin Pasta Recipe
- Salt the vegetable stock. Just like how you add salt to a large pot of boiling water when you make pasta, add it to the vegetable stock. This helps flavor the noodles better. Be careful though, too much salt will overwhelm the pumpkin sauce later.
- Use a large skillet. I recommend getting the largest diameter skillet you have for this recipe (12-inches at minimum if possible). If your skillet is too small, it will be hard to stir around the linguine in the early phases when it is most likely to stick together. If your skillet is smaller than twelve inches, break the pasta in half before adding it to the pan.
- Your skillet should have straight sides. There are two types of sauté pans out there. One has straight sides while the other has angled ones. The straight sides will help keep the sauce from splashing out of the pan while you’re stirring.
- Don’t drain the pasta. This one pot recipe means you don’t have to drain the pasta. It is cooked in the flavorful liquid and uses the starch to add a luxurious quality to the sauce. You don’t want to throw all of that goodness down the drain.
- Homemade pumpkin purée tastes better. Making your own pumpkin purée is super easy and gives your pumpkin sauce a better flavor. If you’re nervous to try it, give my tutorial a shot. It explains all you need to know.
One Pot Pumpkin Pasta with Brie
This creamy pumpkin pasta recipe is the ultimate combination of comfort foods. The cozy flavors of autumn mixed with the creamy pasta and cheese are fantastic. If you’re feeling a bit “over” pumpkin though, you can always use another puréed squash or even sweet potato. It’s a fun way to change up the flavor without added work.
Simplify shopping with this printable grocery list for one pot pumpkin pasta. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.
Thanks so much for stopping by!
Happy Cooking! 🙂
One Pot Creamy Pumpkin Pasta with Brie
- 1 pound linguine, boiled to al dente according to the instructions
- 2.5 cups walnuts, chopped
- 1 Tablespoon butter
- 6 cloves garlic, minced
- ½ cup white wine
- 6 cups vegetable stock
- 15 ounces (1 can) pumpkin pureé
- 10 ounces triple creme brie, rind removed
- 6 ounces baby spinach
- salt and pepper, to taste
- ⅓ cup freshly grated parmesan cheese, optional
- Add the walnuts to a large dry pan over medium low heat. Cook until toasted, stirring often so they don’t burn. Set the walnuts aside and return the pan to the heat.
- Up the temperature to medium high heat and melt the butter. Stir in the garlic and cook until golden brown. Add in the white wine and cook until reduced by half. Scrape up any stuck on bits with a wooden spoon and add in the vegetable stock.
- Bring the vegetable stock to a boil then add in the linguine. Stir immediately and often to keep the noodles from sticking together. Cook to al dente according to package directions.
- Add the pumpkin puree and triple-creme brie to the sauce and cook until the brie is melted. Stir in the spinach and cook until it is only just wilted. Season with salt and black pepper to taste.
- Serve with chopped walnuts and parmesan cheese on top.