Instant Pot Pumpkin Pasta Recipe
Fall has become synonymous with one thing — pumpkin-spiced everything. And, regardless of what Starbucks wants you to think, the Pumpkin Spice Latte isn't the only thing that gets your taste buds in an autumnal frenzy. In terms of actual food, there are also a variety of other pumpkin-flavored delights such as muffins, cookies, and even pasta. Yes, pasta. Recipe developer Miriam Hahn is the brains behind this incredible pumpkin pasta recipe, and there's a whole lot to love about it.
"This pasta dish is probably my favorite fall recipe. It is comfort food at its finest and very healthy too. It is savory and so satisfying," Hahn says. "The miso adds some umami flavor, and the sage and thyme balance out the flavors perfectly. I also love that there is plenty of sauce!"
This dish would be perfect to serve for a family dinner, and it would also be great to impress guests at a dinner party. In addition, this pasta would pair well with a piece of garlic bread, or it's filling enough by itself. Trust us when we tell you that this will be your new favorite fall treat. (Sorry, PSL.)
Gather the ingredients for Instant Pot pumpkin pasta
The first step is to take a trip to the grocery store and get all of the items needed to whip up this pasta. For starters, you will need some oil and garlic. For added flavor, grab a red onion and vegetable broth. For this pumpkin-inspired dish, you will, of course, need some pumpkin puree and coconut milk, which bring plenty of wonderful flavors.
The following three items aren't super common and include miso paste, tomato sauce, and nutritional yeast. Next, make your way to the spice aisle for salt, sage, thyme, and pepper. Last but not least is the pasta. For this recipe, Hahn opted for penne rigate, but you can use whichever kind you like. Even gluten-free pasta should work.
Sauté the onion and garlic in oil
Now that you have everything you need, it's time to get down to business. First, bust out the Instant Pot, and place it in a safe spot on your counter. "I like making [this dish] in the Instant Pot because it is quick and easy," Hahn shares. "The sauté function on the Instant Pot is one of my favorite features because it allows you to sauté in the same cooking vessel — something you can't do in a slow cooker," Hahn says. "Plus, the Instant Pot is super easy to clean. I am all about one pot meals."
Add the oil. Next, turn the Instant Pot to the Sauté setting, and let the oil get nice and hot. Now, you can go ahead and toss in the onion and garlic. Cook for about five minutes, and be sure to stir frequently.
Add pasta and spices to the Instant Pot
For this step, you'll want to keep the Instant Pot on the Sauté setting to keep it nice and simple. Next, add the broth and the pumpkin puree. At this time, you will also want to dump in the coconut milk, miso paste, tomato sauce, and nutritional yeast. Add your spices — salt, sage, thyme, and pepper. Stir everything well to combine, and then add the pasta and give it another good stir. That should be all of your ingredients now.
Pressure cook the pasta for five minutes
Now, it's time to switch gears. On the Instant Pot, go ahead and cancel the Sauté setting. Put the lid on the Instant Pot, and ensure the nozzle is set to Sealing. Next, you will want to select the Pressure Cook setting. Then, go ahead and set your timer for five minutes. Please note that the pasta takes about 15 minutes to reach full pressure. At that point, the cook time will show on the front panel, and then the countdown begins. We're getting closer and closer to being finished.
It's time to remove the pasta from the Instant Pot
When the time is up, change the nozzle on the lid to Venting. Be sure you stand back when you do this, because a lot of hot steam will shoot out of the top of the cover. When the steam settles down, you can take the pasta out, and get it ready to serve. You can use either a plate or a bowl, whichever you'd prefer. This pasta is best when served hot, so don't take it out of the pot until you're ready to serve.
Top the pumpkin pasta with herbs, and serve
The last step is the best one, because it involves eating. Simply transfer pasta to serving bowls, grab a fork, and dig in. "I love to top this with fresh herbs and usually serve this with a green salad," Hahn shares. "This dish is super versatile. It makes a great weeknight dinner, a great entertaining entree and even a nice side dish for Thanksgiving."
Have leftovers? No sweat. "Leftovers are good for about five days," Hahn shares. "I like to warm up leftovers in the oven so the pasta edges crisp up but the microwave is fine too." Cheers to the perfect pumpkin pasta.
- 1 tablespoon avocado oil
- ½ red onion, chopped
- 6 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 ½ tablespoons white miso paste
- ¼ cup tomato sauce
- ¼ cup nutritional yeast
- 1 teaspoon coarse salt + more for serving
- 1 teaspoon sage
- 1 teaspoon thyme
- ¼ teaspoon pepper
- 1 cup penne
- fresh basil, chopped, to serve
- Italian parsley, chopped, to serve
- fresh oregano, chopped, to serve
- extra salt, to serve
- Add the oil to the Instant Pot, and turn on the Sauté setting.
- Add the onion and garlic, and cook for 5 minutes, stirring frequently.
- Add the broth, pumpkin puree, coconut milk, miso paste, tomato sauce, nutritional yeast, salt, sage, thyme, and pepper. Stir well to combine.
- Add the pasta, and stir again.
- Place the lid on the Instant Pot, making sure the nozzle is set to Sealing. Switch to the Pressure Cook setting, and set the timer to 5 minutes.
- When the time is up, carefully change the nozzle on the lid to Venting. Stand back as a lot of steam will shoot out of the top of the lid.
- Transfer the pasta to serving bowls, top with fresh herbs and an extra dash of salt, and serve.
| Calories per Serving | 676 |
| Total Fat | 34.4 g |
| Saturated Fat | 22.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 74.4 g |
| Dietary Fiber | 15.8 g |
| Total Sugars | 10.7 g |
| Sodium | 1,223.7 mg |
| Protein | 29.5 g |
