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Home Budget recipe: One-pan pumpkin pasta

Budget recipe: One-pan pumpkin pasta

Name: Budget recipe: One-pan pumpkin pasta
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 3 servings
Cuisine: Italian-inspired
Ingredients: 400 g butternut squash, cut into 1.5 cm cubes; 250 g penne; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 700 ml vegetable stock; 125 g crème fraîche; 1 tsp smoked paprika powder; 6 fresh sage leaves, finely chopped, plus extra leaves for garnish; 2 tbsp olive oil; 50 g Parmigiano Reggiano, grated; 1 tbsp lemon juice; salt and black pepper to taste

Vegetarian One-pan dish Quick Autumn Weeknight Pasta

A one-pan dish is all about convenience without compromising on flavor. You add the pasta dry to the pan with the pumpkin and stock, and as the pasta cooks it absorbs all the sweet and savory notes. The result is a deep, creamy sauce without needing to make anything separately. A wide pans with a good non-stick coating makes a difference: nothing burns on the bottom and the heat distributes evenly so the pasta cooks uniformly. This dish is perfect for weeknights but good enough to share at the table with people you care about.

x_ckl_recipe_markerBudget recipe: One-pan pumpkin pasta A complete meal in one pan: pasta, pumpkin and a creamy sauce cook together so the pasta soaks up all the flavors. Easy on weeknights and just as nice for a relaxed Sunday evening. How do you make one-pan pumpkin pasta? Main course Italian-inspired 3 servings 10 min 24 min

Cut 400 g butternut squash into 1.5 cm cubes. Small, even pieces cook faster and more evenly with the pasta, so everything finishes at the same time. Finely chop the onion and mince the garlic.
Heat 2 tablespoons olive oil in a wide frying pan over medium heat. Sauté the chopped onion for 2 to 3 minutes until soft and translucent. Add the garlic and cook for another minute, taking care not to let it burn.
Add the squash cubes and cook for 3 to 4 minutes over medium heat so they get lightly browned at the edges. That light caramelization adds extra depth to the final sauce.
Sprinkle the smoked paprika powder and the chopped sage over the squash and stir well. The herbs release their aroma best if they get a moment to fry in the hot fat before the liquid goes in.
Add the penne dry to the pan and pour over 700 ml vegetable stock. Make sure the pasta is just covered. This is the key moment: the pasta absorbs the stock and all the flavor will be in the pasta itself, not in the drained liquid.
Bring everything to a boil over high heat, then reduce to low and place the lid slightly ajar on the pan. Simmer for 12 to 14 minutes, stirring every 3 minutes to prevent sticking. Check at 12 minutes whether the pasta is al dente and if there's still enough liquid. If the pan is too dry before the pasta is cooked, add a splash of warm water.
Once the pasta is cooked and most of the liquid is absorbed, remove the pan from the heat. Stir in the crème fraîche. Adding it off the heat prevents the crème fraîche from splitting. Season with salt, black pepper and a generous squeeze of lemon juice for brightness.
Divide the pasta among deep plates. Grate the Parmigiano Reggiano directly over each serving and finish with a few fresh sage leaves. Serve immediately for the best texture.

Vegetarian One-pan dish Quick Autumn Weeknight Pasta 400 g butternut squash, cut into 1.5 cm cubes 250 g penne 1 onion, finely chopped 3 cloves garlic, finely chopped 700 ml vegetable stock 125 g crème fraîche 1 tsp smoked paprika powder 6 fresh sage leaves, finely chopped, plus extra leaves for garnish 2 tbsp olive oil 50 g Parmigiano Reggiano, grated 1 tbsp lemon juice salt and black pepper to taste Wide frying pan with lid (diameter 28 cm) Cutting board Chef's Knife Wooden spoon or spatula Cheese grater Pans pots-and-pans Knives knives Chopping Board chopping-board Grater grater Cookinglife Frying Pan HexaCook Hybrid Pan ø 28 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100 Alessi ["Fluitketel"] Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Spaghetti with Spinach and Zucchini Sauce foodies-spaghetti-spinach-courgette-sauce Pumpkin spice latte foodies-pumpkin-spice-latte-recipe Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini

Recipe

Budget recipe: One-pan pumpkin pasta

A complete meal in one pan: pasta, pumpkin and a creamy sauce cook together so the pasta soaks up all the flavors. Easy on weeknights and just as nice for a relaxed Sunday evening.

Course	Main course
Kitchen	Italian-inspired
Servings	3 servings

Preparation time

Preparation time	10 min
Total	24 min

Equipment

Wide frying pan with lid (diameter 28 cm)
Cutting board
Chef's Knife
Wooden spoon or spatula
Cheese grater

Ingredients

400 g butternut squash, cut into 1.5 cm cubes
250 g penne
1 onion, finely chopped
3 cloves garlic, finely chopped
700 ml vegetable stock
125 g crème fraîche
1 tsp smoked paprika powder
6 fresh sage leaves, finely chopped, plus extra leaves for garnish
2 tbsp olive oil
50 g Parmigiano Reggiano, grated
1 tbsp lemon juice
salt and black pepper to taste

How do you make one-pan pumpkin pasta?

Cut 400 g butternut squash into 1.5 cm cubes. Small, even pieces cook faster and more evenly with the pasta, so everything finishes at the same time. Finely chop the onion and mince the garlic.
Heat 2 tablespoons olive oil in a wide frying pan over medium heat. Sauté the chopped onion for 2 to 3 minutes until soft and translucent. Add the garlic and cook for another minute, taking care not to let it burn.
Add the squash cubes and cook for 3 to 4 minutes over medium heat so they get lightly browned at the edges. That light caramelization adds extra depth to the final sauce.
Sprinkle the smoked paprika powder and the chopped sage over the squash and stir well. The herbs release their aroma best if they get a moment to fry in the hot fat before the liquid goes in.
Add the penne dry to the pan and pour over 700 ml vegetable stock. Make sure the pasta is just covered. This is the key moment: the pasta absorbs the stock and all the flavor will be in the pasta itself, not in the drained liquid.
Bring everything to a boil over high heat, then reduce to low and place the lid slightly ajar on the pan. Simmer for 12 to 14 minutes, stirring every 3 minutes to prevent sticking. Check at 12 minutes whether the pasta is al dente and if there's still enough liquid. If the pan is too dry before the pasta is cooked, add a splash of warm water.
Once the pasta is cooked and most of the liquid is absorbed, remove the pan from the heat. Stir in the crème fraîche. Adding it off the heat prevents the crème fraîche from splitting. Season with salt, black pepper and a generous squeeze of lemon juice for brightness.
Divide the pasta among deep plates. Grate the Parmigiano Reggiano directly over each serving and finish with a few fresh sage leaves. Serve immediately for the best texture.

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The trick with a one-pan dish is to keep an eye on the amount of liquid. Penne and rigatoni work well here because they're sturdier than spaghetti and are less likely to get mushy when cooked in stock. Stir every few minutes so the pasta cooks evenly and doesn't stick to the bottom. Is the pasta al dente but there's still a lot of liquid in the pan? Turn the heat up briefly and let it reduce quickly while stirring. A pan with even heat distribution keeps this process manageable and prevents hot spots on the bottom.

This recipe is easy to adapt. If you want it spicier, add a pinch of chili flakes with the garlic. For extra veg, stir in a handful of spinach or some sun-dried tomatoes in the last two minutes. Want to make it vegan? Replace the crème fraîche with unsweetened coconut cream and use a vegan cheese alternative or skip the cheese. Store leftovers for up to two days in the fridge in an airtight container. When reheating, add a splash of water or stock so the pasta doesn't dry out. Freezing is possible, though the pasta's texture will be slightly softer after thawing.

Related products

Cookinglife Frying Pan HexaCook Hybrid Pan ø 28 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating

Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100

In stock

~~€250,-~~ €229,-

-8%

Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating

In stock

~~€69,99~~ €49,99

-28%

De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating

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Pans

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Chopping Board

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