One-Pot Chipotle Pumpkin Pasta | Bucatini pasta with a homemade chipotle and pumpkin pasta sauce. This comforting and easy fall-inspired dinner is a simple to make One-Pot Pasta. Great served with a side salad or roasted broccoli.
I love pasta and I love one-pot dinners - they mean fewer dishes! That's always a cause to celebrate. This recipe is one of my favorites because it's comforting and deliciously fall-like. I also love spicy food and the chipotle chili powder I've used here is the perfect match for the creamy pumpkin sauce.
How to make One-Pot Pasta
This one-pot pasta is easy to make - we start off by making the pumpkin sauce and then adding water and the pasta. The pasta then cooks right in the sauce and while the pasta cooks the sauce's flavors all meld together perfectly and soak into the thick bucatini noodles. Then, to finish the dish we add some cheese and cream, because yes we love some creamy cheesy pasta. I've used Gouda and some Parmesan cheese here, but you could use just Parmesan if it works better for you.
And finally, you can serve it right away for a saucy pasta, or let it sit with a lid for a few minutes for a less creamy pasta like you see in the photos. Your kitchen, your choice!
For more of a complete meal, serve this chipotle pumpkin pasta with a side salad (spinach with olive oil and lemon would be good) or with some roasted or steamed broccoli or asparagus.
If you love pasta you should check out these other pasta recipes that I love:
- Slow Cooker Mediterranean Chicken with Orzo
- Vegetarian Enchilada Pasta
- Bolognese Style Pasta Sauce
- Pasta with Tomato Sauce and Turkey Meatballs
- Sesame Noodles using spaghetti
- Sweet Potato + Kale Ravioli made from scratch with a decadent Lemon Thyme Cream Sauce.
How to Make a One-Pot Chipotle Pumpkin Pasta
To make this one-pot pasta dinner you'll start off with a large shallow pan. You don't want to use a deep pot here because then the pasta won't absorb the water properly. Heat your pan over medium heat, melt the butter and then add the garlic cloves and cook for about 30 seconds or so, making sure not to burn the garlic.
After that, add the chipotle powder, tomato paste, salt, and pepper. This pasta has a noticeable heat to it - if you want it less spicy then use less chipotle powder. Stir to mix everything together, cooking for a few seconds. (Photo 1)
Next, we'll add the pumpkin puree and the parmesan rind, if using. (I save all of my parmesan rinds in the freezer and then add them to dishes where I want a cheesier, creamier result. You can skip this if you don't have one - I've done that with this recipe and it's still delicious) Stir to mix. (Photo 2) Then add the water and bring everything to a boil. (Photo 3)
Now add the pasta and boil for about 8-10 minutes (Photo 4) (or to your package instructions) until pasta is cooked. (Photo 5) Finally, stir in both types of cheese and the cream. Serve immediately for a saucy pasta or add a lid and let sit for about 10 minutes, until pasta absorbs the sauce. (Photo 6) Serve with more parmesan cheese and fresh oregano if you like.
Questions About Making One-Pot Pasta
Is this recipe spicy?
Yes, a little bit. Use less of the chipotle chili powder if you don't like spice as much as I do.
What kind of pasta do you use?
I used bucatini. It absorbed the sauce well. I also tested this with linguine which was ok but didn't absorb as much of the sauce. You can use whichever pasta you like or have on hand.
How much water and pasta do you use for one-pot pasta?
About 4 ½ cups of water to a pound of pasta. (450 grams)
One-Pot Chipotle Pumpkin Pasta
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon chipotle powder (or less (to taste))
- 2 teaspoons salt ((for cooking the pasta))
- ½ teaspoon ground black pepper
- 1 cup pumpkin puree
- 4 ½ cups water
- 450 grams bucatini pasta (or pasta of your choice)
- ¼ cup cream (18%)
- ½ cup finely grated Gouda cheese
- 2 tablespoons finely grated Parmesan cheese
- 1 sprig of fresh oregano leaves (chopped, optional)
- 1 parmesan cheese rind (optional)
- Heat butter over medium. Add garlic and cook for 30 seconds or until golden brown.
- Add chipotle powder, salt, pepper and tomato paste. Stir and cook for 30 seconds.
- Add pumpkin puree and parmesan cheese rind if using. Stir.
- Add water. Turn heat to high and bring to boil.
- Add pasta. Boil pasta about 8-10 minutes, or until liquid has cooked away.
- Add cream and both kinds of cheese. Stir. Turn off heat and add the lid. Let sit for 10 minutes. Serve right away for a creamier pasta with more liquid.
- Garnish with more Parmesan cheese and fresh oregano leaves.
- Use whatever pasta you like.
- Parmesan cheese rind is optional. I always keep mine in the freezer when I get to the end of a wedge.