20 Minute One Pot Pumpkin Parmesan Pasta
- Author: Annie Chesson
- Prep Time: 8 mins
- Cook Time: 10 mins
- Total Time: 18 minutes
- Yield: 4 servings 1x
- 8 oz spaghetti (1/2 of a 1 pound box)
- 3 1/2 cups water
- 1 cup pumpkin puree (make sure it’s the pure pumpkin puree, not the pumpkin pie filling)
- 1 cup parmesan cheese, shredded
- 1/3 cup milk (we used whole milk, but any kind works!)
- Add your water to a large non-stick skillet and bring to a boil
- Add your pasta and season the water with salt. Push the spaghetti down until the pasta has softened a bit and it’s all under water. Boil for 8-9 minutes, or until the pasta is tender, stirring often (especially the last few minutes as there is less water)
- Meanwhile, while the pasta is cooking, grate your cheese and measure out your pumpkin and milk
- When the pasta is done, stir in your remaining ingredients (the pumpkin, parmesan cheese, and milk)
- Season to taste and serve!
Nutrition
- Serving Size: 1 scant cup
- Calories: 349
- Sugar: 5 g
- Sodium: 887 mg
- Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 37 mg
