30 Minute One Pot Pumpkin Pasta with Cottage Cheese
Get cozy this fall with this dreamy pumpkin pasta. This healthy one pot meal is made with a creamy pumpkin sauce, ground beef and pasta shells, with fall flavors loaded in each bite.
This easy meal is high protein, high fiber and lighter than a traditional cream sauce. We make the creamy pumpkin sauce with cottage cheese and no heavy cream, meaning you still get a heavenly rich sauce but at a fraction of the fat and calories.
I like to think of this as a hamburger helper/gnocchi type dish. Because we cook everything together, the sauce and meat get naturally stuffed in the shells, so eat bite is filled with the creamy sauce, meat and pasta. Need I say more?
Now you’ve got the savory covered, so don’t forget about the sweet! Try my pumpkin pie with graham cracker crust and pumpkin chocolate chip bread, to compliment your pumpkin pasta.
Why you’ll love this recipe
- Creamy one pot meal.
- Simple ingredients.
- High protein and added fiber from pumpkin.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this creamy pumpkin pasta recipe.
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- Lean Ground Beef: or ground chicken, ground pork or ground turkey or omit entirely.
- Chipotle Chili Powder: this adds depth and some heat. You can omit if preferred.
- Medium Shell Pasta: you can use any type of pasta, but I love using shells because the meat and sauce gets into every shell making each bite super flavorful.
- Beef Broth: if using ground beef, beef broth is your best option but you can use chicken broth, vegetable broth or bone broth.
- Canned Pumpkin Puree: not pumpkin pie filling.
- Low-Fat Cottage Cheese: we use this in place of heavy cream. Use full fat instead of low-fat for a more creamy sauce. You can substitute with greek yogurt, heavy cream or whole milk to keep it creamy.
- Tomato Paste
Variations
- Add fresh spinach or kale.
- For some heat, add red pepper flakes on top.
Dietary Modifications
- To lower carb, you can use half the shells and half the beef broth. Up the volume with added veggies or cauliflower rice.
- For gluten-free, use a gluten free noodle.
- For dairy-free, add some dairy-free yogurt at the end to get a similar creamienss.
How to make this pumpkin pasta dish (a step-by-step guide):
Step 1: cook the ground beef
Add the olive oil to a large skillet or large pot over medium heat. Add the onions and garlic and saute until the onion is translucent (image 1). Add the ground beef and cook, breaking into bite size pieces, until cooked through (image 2). Approximately 5 minutes. Add the salt, chipotle powder, cumin, rosemary and pepper (image 3). Stir to combine (image 4).
Step 2: cook the pasta and make the sauce
Add the uncooked pasta, beef broth and water to the pan, stirring to submerge the pasta shells as best as possible (image 5). Bring to a boil and reduce to medium heat. Cook, stirring often for 12-14 minutes or until the pasta is cooked (image 6). Add cottage cheese, pumpkin puree, tomato paste and cinnamon directly to the pan with the pasta (image 7). Stir and cook for a few additional minutes to warm through and evenly coat the pasta shells (image 8).
Expert Tip!
If using chickpea pasta you will need to reduce the simmer time so it doesn’t get mushy.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. If it dries out, add a little milk or cream.
No! And you don’t want to swap the two. Pumpkin pie filling has added sugar and spices whereas the puree is just canned fresh pumpkin and nothing more.
Check out our other savory dishes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pumpkin Pasta
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Ingredients
- 1 Tbsp. olive oil
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1 lb. lean ground beef 96/4
- 1 tsp. salt
- 1/2-1/4 tsp. chipotle chili powder see notes
- 1/2 tsp. ground cumin
- 1/4 tsp. dried rosemary
- fresh cracked pepper
- 16 oz. medium shell pasta
- 4 cups low sodium beef broth 32 oz.
- 1 cup water
- 1 cup low-fat cottage cheese 220g
- 1 can pumpkin puree 15 oz.
- 1 tsp. cinnamon
- 2 Tbsp. tomato paste
Optional Garnish
- fresh rosemary
- fresh basil
- fresh sage leaves
- Parmesan cheese
Instructions
- Add the olive oil to a large skillet over medium heat. Add the onions and garlic and saute until the onion is translucent.
- Add the ground beef and cook, breaking into bite size pieces, until cooked through. Approximately 5 minutes. Add the salt, chipotle powder, cumin, rosemary and pepper. Stir to combine.
- Add the uncooked pasta, beef broth and water to the pan, stirring to submerge the pasta shells as best as possible. Bring to a boil and reduce to medium heat. Cook, stirring often for 12-14 minutes or until the pasta is cooked.
- Optional, add the cottage cheese, pumpkin puree, tomato paste and cinnamon to a blender and blend so the cottage cheese is smooth. Or, just add in chunky, I promise it doesn’t effect the taste or texture of the pasta.
- Add the cottage cheese, pumpkin puree, tomato paste and cinnamon directly to the pan with the pasta. Stir and cook for a few additional minutes to warm through and evenly coat the pasta shells.
- Adjust with salt and pepper to taste, serve and enjoy!
Notes
- Heat Notes: use ¼ tsp. of chipotle for mild and ½ for medium. We like this to have some heat to compliment the pumpkin.
- This is a high-carb pasta, we’re using a full box of shells. To lower carb you can use half the shells and half the beef broth. Up the volume with added veggies or cauliflower rice.
- Add spinach or kale for extra veggies.
- Nutritional information is an estimate and will vary with substitutions.
- Serving size grams are an approximate and will change person to person, for the most accurate measurement weigh you dish and divide by the serving size for grams per serving.