As the crisp air of fall settles in, there’s nothing more comforting than a warm, hearty meal that’s simple to make. This one-pot pumpkin pasta is the perfect dish for college students looking for a quick and flavorful recipe to enjoy between classes. With the creamy richness of pumpkin, a hint of sage, and the ease of minimal cleanup, it’s an ideal way to bring the cozy flavors of autumn to your table.
Ingredients:
8 oz pasta (penne or your favorite)
1 cup pumpkin puree (canned or fresh)
2 cloves garlic, minced
1 cup milk (or almond milk for dairy-free)
¼ cup grated Parmesan cheese (optional)
1 Tbsp olive oil
1 tsp dried sage (or 1 tbsp fresh sage)
Salt and pepper to taste
A handful of spinach (optional)
Instructions:
In a large pot, cook the pasta according to package instructions. Drain and set aside. In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the pumpkin puree, sage, milk, salt, and pepper. Let it simmer for 3-4 minutes, stirring occasionally. Add the cooked pasta back into the pot, tossing it in the sauce until evenly coated. If using, stir in the spinach and cook for an additional 2 minutes until it wilts. Remove from heat and sprinkle with Parmesan cheese if desired.
This dish is perfect for fall, quick to make, and uses minimal ingredients—great for a student on the go!