Pumpkin Pasta. One Pot Meal.

I know its a wee bit late, but pumpkin doesn’t go out of style until after Thanksgiving or so I am told. For me though, I already have candy canes, peppermint mocha creamer, and candy cane kisses in my house. And lots and lots of new Christmas music to listen to. hehe. But this pasta screams November to me. It’s even a pretty orange. Head on over to Kitchen Treaty for the original recipe. I altered mine a little bit but it was still good.

The recipe claims it takes 20 minutes to cook, and this meal was in the ballpark by 5 minutes.

  • 8 ounces linguine pasta (I used a box and a half)
  • 5 cups vegetable broth
  • 1 regular sized can of pumpkin puree
  • 1 cup white cooking wine
  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup of half and half or heavy cream

I always eyeball the herbs and spices. Unless it would make or break the item. This is what the recipe called for.

  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1 (4-ounce) log fresh goat cheese (chevre)
  • 1 small bunch parsley, chopped





  1. Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a dutch oven.
  2. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. Which it does, so make sure to stir, stir, stir. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
  3. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). If too thick add the half and half or heavy cream.
  4. Stir and taste. Add additional salt and pepper if desired.
  5. Divide between bowls and sprinkle parsley over the tops.
  6. Honestly, my pasta needed a bit more cream, It was a little pasty and stuck together. I put the leftovers into a container and added the cream for the next day, it made a huge difference and was so much better.

** the cream takes the sour flavor from the goat cheese out, and makes it much more mellow**


xo Jo

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