This One Pot Cheesy Pumpkin Pecan Pasta Is Everything
Categories: DIY

This One Pot Cheesy Pumpkin Pecan Pasta Is Everything

I don’t know about you, but I’m ready to get into that fall feeling. The PSL is back and the autumn equinox will soon be here, so let’s get into the season a wee bit early (and add a new recipe to your Meatless Monday list) with this incredibly creamy, easy Pumpkin Pecan Pasta Recipe. It’s the perfect thing to warm your soul, and if you’re anything like me, satiate the never-ending cheese cravings. I mean, what’s not to love about cheesy pumpkin pasta?

Ingredients:

  • 16 ounces pasta noodles
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • ½ cup pecans
  • 2 Tablespoons butter
  • 4 ounces cream cheese, room temperature
  • Spice mix
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh ground pepper
    • 1/2 teaspoon nutmeg
  • parsley for garnish

Instructions:

  1. Prep your vegetables by dicing the onion and mincing the garlic.
  2. Add onion, garlic, vegetable broth, pumpkin puree, noodles, red pepper flakes, salt, pepper and nutmeg to a medium-sized stock pot.
  3. Bring to a boil on medium/high heat while slowly stirring the ingredients together.
  4. Cover, reduce heat to low and let simmer for 10 minutes.
  5. While the pasta is simmering, crush and toast the pecans on a medium heat until they are lightly browned and fragrant.
  6. Once the noodles are cooked, stir in the cream cheese, butter and a handful of pecans, leaving some to garnish the dish. Add additional salt and pepper to taste.
  7. Garnish with chopped parsley, crushed, toasted pecans and enjoy!

Dice the onion and mince the garlic and add them to your stock pot.

Add pumpkin puree, spice mix, noodles, vegetable broth and give it a couple of big stirs to mix everything together. Then bring to a boil over a medium/high heat. Cover, reduce heat to low and let simmer for 10 minutes.

While the pasta is simmering, crush and toast the pecans on a medium heat until they are lightly browned and fragrant.

Once the noodles are cooked, stir in the cream cheese, butter and a handful of pecans. Reserve some pecans to garnish the dish. Add additional salt and pepper to taste.

Garnish with the remaining pecans and fresh parsley and you’re ready to go. That cheesy pasta, tho.

Fall dinner perfection!

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