If you’re here for the recipe, let’s get cooking. This Pumpkin Parmesan Spaghetti comes together in one pot, meaning less cleanup and maximum flavor. You’ll get a silky, pumpkin-infused sauce that clings to every strand of pasta, with parmesan adding a savory depth you can’t resist.
Table of Contents
Ingredients You’ll Need
| Ingredient | Amount | Substitution Options |
|---|---|---|
| Spaghetti | 80 g | Gluten-free spaghetti |
| Pumpkin purée | 1/2 cup | Roasted fresh pumpkin, mashed |
| Garlic cloves, minced | 2 | Garlic powder (1/2 tsp) |
| Olive oil | 1 tbsp | Butter for richer flavor |
| Vegetable broth | 1 1/4 cup | Chicken broth for non-vegetarian |
| Heavy cream | 1/4 cup | Coconut cream for dairy-free |
| Parmesan cheese, grated | 1/4 cup | Pecorino Romano |
| Salt & pepper | To taste | |
| Nutmeg (optional) | Pinch | Cinnamon for a sweeter note |
Tools for One-Pot Success
- Medium saucepan (nonstick recommended)
- Wooden spoon or silicone spatula
- Fine grater or microplane for parmesan
Step-by-Step Cooking Method for Pumpkin Parmesan Spaghetti
Step 1: Start the Flavor Base
Place your medium saucepan over medium heat. Add olive oil and let it warm for 30 seconds. Toss in the minced garlic and sauté for 1–2 minutes until fragrant, but not browned, burnt garlic will make your Pumpkin Parmesan Spaghetti taste bitter.
Step 2: Add Pumpkin and Seasoning
Stir in the pumpkin purée along with a pinch of nutmeg, salt, and pepper. Mix well so the pumpkin is evenly coated in the garlic oil. The heat will start to bring out the natural sweetness of the pumpkin, creating a richer base.
Step 3: Cook the Pasta in the Sauce
Pour in the vegetable broth and bring to a gentle boil. Add your spaghetti directly into the pot. This one-pot method means the starch from the pasta blends into the sauce, making your Pumpkin Parmesan Spaghetti naturally creamy without extra thickeners. Stir occasionally to prevent sticking.
If you like experimenting, the broth-pasta method is also perfect in Low Carb One Pot Spaghetti for One.
Step 4: Creamy Finish
When the pasta is just al dente (around 8–9 minutes, depending on brand), lower the heat. Stir in the heavy cream and half of the grated parmesan. The sauce will turn silky and coat the spaghetti perfectly.
Step 5: Final Touches
Taste and adjust seasoning. Plate the pasta, sprinkle with remaining parmesan, and add cracked black pepper. If you want to make your Pumpkin Parmesan Spaghetti Instagram-worthy, swirl it into a pasta nest and top with a parmesan shaving.
For another elegant single-serve pasta idea, try my Vegan One Pot Spaghetti for One, same simplicity, different flavor profile.
Serving, Variations & Storage for Pumpkin Parmesan Spaghetti
How to Serve Pumpkin Parmesan Spaghetti Like a Pro
Serve immediately while the sauce is still velvety. Swirl the spaghetti onto a warm plate or bowl, allowing the creamy pumpkin sauce to coat each strand evenly. Finish with extra parmesan, a drizzle of olive oil, and freshly cracked pepper. If you’re in the mood for a heartier dinner, pair it with a crisp green salad or garlic bread. For a comforting twist, you could even serve it alongside my One Pot Spaghetti and Meatballs for One, yes, two pasta dishes at once is totally acceptable when you’re cooking for yourself.
Variations to Keep It Interesting
- Protein Boost – Stir in cooked shredded chicken, sautéed shrimp, or crispy pancetta just before serving. The seafood option is especially good if you enjoy flavors similar to my Lemon Garlic Shrimp Pasta One Pot.
- Vegetarian Upgrade – Add baby spinach in the last 2 minutes of cooking for a pop of color and nutrients.
- Dairy-Free Swap – Replace heavy cream with coconut cream and parmesan with nutritional yeast.
- Gluten-Free Friendly – Use rice or chickpea spaghetti for a version that’s just as creamy and satisfying.
Storage & Reheating Tips
Store leftover Pumpkin Parmesan Spaghetti in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to revive the sauce’s creaminess. Microwave in short bursts or reheat gently on the stovetop. Pro tip: pasta reheated in a skillet with a little extra olive oil tastes even better the next day.
FAQs about Pumpkin Parmesan Spaghetti
Can I make Pumpkin Parmesan Spaghetti without heavy cream?
Yes. You can swap heavy cream for half-and-half, milk, or a dairy-free option like coconut cream. This keeps your Pumpkin Parmesan Spaghetti creamy while matching your dietary needs.
What type of pumpkin works best for Pumpkin Parmesan Spaghetti?
Canned pumpkin purée is the easiest option because it’s smooth and consistent. If you prefer fresh, roast pumpkin until tender, mash well, and use the same amount for your Pumpkin Parmesan Spaghetti.
How do I store and reheat Pumpkin Parmesan Spaghetti?
Store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or milk to revive the sauce. This helps your Pumpkin Parmesan Spaghetti taste as fresh as when you first made it.
Can I make Pumpkin Parmesan Spaghetti gluten-free?
Absolutely. Use gluten-free spaghetti or pasta made from rice, quinoa, or chickpeas. The sauce works beautifully with all pasta types, so your Pumpkin Parmesan Spaghetti will still be creamy and flavorful.
Pumpkin Parmesan Spaghetti in One Pot
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Pasta for One
- Method: One Pot
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Creamy Pumpkin Parmesan Spaghetti made in one pot, perfect for a quick, cozy solo dinner. Rich pumpkin sauce and parmesan coat every strand of pasta for ultimate comfort.
Ingredients
80 g spaghetti
1/2 cup pumpkin purée
2 garlic cloves, minced
1 tbsp olive oil
1 1/4 cup vegetable broth
1/4 cup heavy cream
1/4 cup grated parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
2. Stir in pumpkin purée, nutmeg, salt, and pepper.
3. Add vegetable broth and bring to a gentle boil.
4. Place spaghetti directly into the saucepan. Stir occasionally and cook until just al dente, about 8–9 minutes.
5. Reduce heat to low. Stir in heavy cream and half the parmesan cheese.
6. Plate and garnish with remaining parmesan and cracked black pepper. Serve immediately.
Notes
Swap heavy cream for coconut cream to make dairy-free.
Use gluten-free spaghetti for a GF-friendly version.
Store leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating to keep sauce creamy.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg
Keywords: Pumpkin Parmesan Spaghetti, pumpkin pasta, one pot pasta, creamy pumpkin spaghetti
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