One Pot Creamy Pumpkin Pasta

One Pot Creamy Pumpkin Pasta with toasted walnuts and parsley is a simple meatless meal the whole family will love. Plus, it’s done in 20 minutes!

Pasta for days over here. Check out these recipes: 30 Minute Simple Roasted Tomato and Sausage Pasta, Sausage and Pumpkin Pasta and Creamy Chicken and Vegetable Baked Pasta.

One pot creamy pumpkin pasta with toasted walnuts and parsley

One Pot Creamy Pumpkin Pasta

Few things are more wonderful than a hearty rich pasta dish that practically makes itself. You are going to love this One Pot Creamy Pumpkin Pasta.

Here’s what is awesome about this recipe:

  • It’s done in about 20 minutes.
  • It has vegetables hiding in it (the orangey color from the pumpkin just looks cheesy).
  • It’s meatless, though adding a little protein to this dish would be a piece of cake (or chicken, for that matter).One pot creamy pumpkin pasta - ingredients

All of those things make it a great go-to meal. If you keep a few of the ingredients on hand, this is a nice simple meal that you can make when you get in the door and have on the table in no time. This would be great served with a nice green salad (I love this one), with some fresh fruit, and if you have the time, a loaf of my favorite simple no-knead bread.

This recipe is part of the Pumpkin Week that Cassie from Wholefully and I are working on together. We are sharing a full 7 days of pumpkin recipes, and then ending with a giant round-up of all the pumpkin posts we have on our sites. Today Cassie is sharing a One Bowl Whole Wheat Pumpkin Bread recipe and I’m so excited about it. Pumpkin bread with a healthy makeover. Sign. Me. UP! We would love for you to stay tuned for pumpkin goodness all week long! Feel free to share the recipes on Pinterest, Facebook, and Instagram too, because there’s no such thing as too many pumpkin recipes. You owe it to all your friends. 🙂One pot creamy pumpkin pasta is done in 20 minutes!

Here are some tips and tricks that you might want to know:

  • I didn’t try this with whole wheat or gluten-free pasta. In my mind, the gluten-free would turn to mush with all the stirring, and a whole wheat pasta might take more liquid to cook all the way. I’d love to know if you try either, but be warned, I didn’t make this recipes with those two things.
  • I loved the toasted walnuts in this pumpkin pasta, and in fact I might double them next time I make it. If nuts aren’t your jam, you can leave them out.
  • If you have a stronger hard cheese like a Romano or Parmigiano-Reggiano, by all means, use that instead of or in combination with the Parmesan. Good cheese is never a bad thing.
  • I like to toast my walnuts in a little skillet over medium-low heat for a few minutes. Just be sure to stir them often because they do tend to burn when forgotten. Burnt nuts will ruin the whole dish.
  • Costco sells a great organic chicken stock that I recommend. It comes in quart-sized boxes in a set of 6. They are just under $2 a box, which is just about as cheap as I can make it at home.

How do I avoid cream cheese being chunky and not smooth in this recipe?

The cream cheese will melt more quickly and smoothly if it’s at room temperature. Sometimes cold cream cheese gets a little chunky, and that might happen if yours is too cold. It will taste great, but it might not look great.

What can I use instead of sage?

If you don’t have sage, you could try adding a little basil, Italian seasoning, or even a dash of nutmeg, which compliments pumpkin nicely.

Do I really need a dutch oven?

I think everyone should have one in their kitchen.I used this dutch oven for this recipe and it was awesome (7.5 quart size).

One pot creamy pumpkin pasta with toasted walnuts and parsley is done in 20 minutes!


One Pot Creamy Pumpkin Pasta

  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4-6 1x


One pot creamy pumpkin pasta with toasted walnuts and parsley is a simple meatless meal the whole family will love. Plus, it’s done in 20 minutes!



  • 16 ounces of linguine
  • 1 15-ounce can pumpkin puree
  • 1 quart chicken or vegetable stock (4 cups)
  • 2 cups water
  • 1 large white or yellow onion, diced
  • 46 cloves garlic minced
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon crush red pepper flakes
  • 8 ounces cream cheese
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)
  • 1 cup chopped walnut, toasted
  • 1/2 cup chopped parsley
  • salt and pepper to taste


  1. In a large pot add your pasta, pumpkin, chicken stock, water, onion, garlic, sage, and red pepper flakes. Place the pot over medium-high heat. Stirring occasionally wait for the liquid to boil. When the liquid comes to a boil set your timer for 9 minutes. Let the mixture cook, stirring often. You’ll want to stir even more often as the cooking time gets closer to ending because you’ll have even less liquid in the pan.
  2. After the 9 minutes is up, test the noodles. If they are too firm, cook an additional minute or 2. Turn the heat down to low and stir in the cream cheese and Parmesan cheese. Stir until well combined. Remove from the heat and stir in your toasted walnuts and parsley. Season with salt and pepper to taste (be generous here, the amount will vary depending on the stock that you used, but you will need salt and pepper).
  3. Serve hot.

  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: American


  • Calories: 670
  • Sugar: 9.1g
  • Sodium: 917.4mg
  • Fat: 31.7g
  • Carbohydrates: 75.6g
  • Protein: 23g
  • Cholesterol: 51.2mg

Keywords: One Pot, Pasta, Pumpkin, Quick Meal

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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Was really tasty. I saute the onions and garlic first though to get more flavour out of them. I also added cherry tomatoes, zucchinis and broccoli. Super yum

I tried this today in the office and I liked it very much! The only thing I omitted were the pepper flakes (because I forgot).
First, it looked and smelled funny, but the result was delicious. I might even try it at home for my “picky eater” kids 😀

This recipe is super tasty, fast and hearty for autumn- it deserves more star reviews! Yum!

I love this recipe. We made it a few times last fall. Have you tried this with different shaped pasta? I’m thinking of elbows since my almost 4 year old makes a much bigger mess with long pasta. ?

Today I found out my 79yr old neighbor, who is in poor health, has been eating ramen noodles every night because its soup, and soup is healthy. OMG! She is having stomach issues at the moment….hmmm…pumpkin is good for puppy’s tummys….so…I landed here. Oh Melissa…this stuff is soooooo good. I left the walnuts out as I didn’t know if she had any nut allergies….she sat down and started scarfing on this stuff like there was no tomorrow! I made your pumpkin biscuits to go along side….Heidi and I both ate like queens tonight! Thanks for the more than superb meal! You da bomb!

PS…one pot!!!!! Double score!!!!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.