Instant Pot Pumpkin pasta is an easy 20 mins fall dinner prepared with the seasonal pumpkin. Perfect for a weekday meal.
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Instant Pot Pasta
Cooking pasta is so much easier in Instant Pot. Everything comes together as a meal in less time. It is perfect for a quick meal also the pasta stays fresh and warm for a longer time.
Why you will love this Recipe?
- One-pot dish
- Get ready in under 30 mins.
- Easily adaptable to vegan.
- Incredibly delicious
Ingredients
Olive oil - I am using Extra Virgin Olive Oil ( EVOO ) for cooking the pasta.
Garlic - Sauteing the chopped garlic in olive oil gives a yummy flavor.
Spices - I am using garlic powder, onion powder, and pepper powder. Just the minimal ingredients enhance the taste of the pasta.
Seasonings - Using dried herbs, feel free to skip or add your favorite herbs. You can add Dried thyme, rosemary, or oregano too.
Cherry Tomato - They get cooked easily and perfectly blend with the pumpkin.
Pumpkin puree - I am using my homemade pumpkin puree. You can use storebought too. Making pumpkin puree is just easy and linking the same recipe here.
Coconut milk - Coconut milk is a perfect add on with pumpkin puree. Since this is a no cream pasta adding coconut milk is highly recommended.
Fusilli Pasta - You may use any variety of pasta. Cooking time and the liquid quantity may vary based on the pasta types.
How to make Instant Pot Pumpkin Pasta
1. Switch on the Instant Pot in saute mode. Add 2 tablespoon of Olive oil. Once it's hot add sliced garlic and saute for a min. Next, add the cherry tomatoes and cook for 5 mins or till they are soft.
2. Next add the garlic powder, onion powder, dried herbs, Salt, and pepper powder. Combine everything.
3. And then add the pumpkin puree. I am using frozen pumpkin puree. So I cooked for 2 mins so that the frozen puree came to room temperature. Else you can thaw outside and also use. If using room temperature pumpkin puree combine everything once and then immediately you can proceed to the next step.
4. Next add the coconut milk. Combine everything and check for salt add if needed.
5. And then add the fusilli pasta. Combine once and close the Instant Pot. Move the Pressure value to the sealing position. Set 5 mins in high pressure.
6. Let the pressure release naturally for 10 mins and then do a quick release and open the Instant Pot.
7. Instant Pot Pumpkin pasta is now ready. Garnish with finely chopped parsley and serve.
Stove Top Instructions
If you do not own an Instant Pot you can easily make them on the stovetop as well. Use a heavy-bottomed deep cast iron pan or Dutch oven.
Cook the pasta with excess water as per the package instructions. Add the olive oil and cook the garlic and cherry tomato along with the spice powders. Next, add the pumpkin puree along with the required salt and pepper. Cook for 2 mins and then add the cooked pasta.
Combine everything and cook for a few secs and add the coconut cream or ½ cup thick coconut milk. Cook for 3 mins and switch off. Garnish with parsley and keep the skillet closed for 10 mins. Tasty pasta is ready on the stovetop too.
Serving Suggestions
Makes a whole meal by itself. You may serve them with an extra dose of salad or bread if you prefer.
Storing Suggestions
I do not recommend storing or reheating pasta. Pasta tastes good when served hot and fresh. But you may store them for up to 3 days in the fridge. You can reheat them in the microwave or stove and use them. Use an extra 2 tablespoon of water for reheating as the pasta will be dry. Adjust salt if needed.
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📖 Recipe
Instant Pot Pumpkin Pasta
Standard 1 cup measures 240 ml
Equipment
- Instant Pot 6 Qz
- Instant Pot 6 Qz
Ingredients
- 2 tablespoon Olive Oil
- 6 Garlic sliced
- 1 cup Cherry Tomato
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried herbs
- Salt as needed
- ½ teaspoon Pepper Powder
- ¾ cup Pumpkin Puree
- ¾ cup Coconut Milk
- 2 cups Fusilli Pasta
- 1 tablespoon Parsley
Instructions
- Switch on the Instant Pot in saute mode. Add 2 tablespoon of Olive oil. Once it's hot add sliced garlic and saute for a min. Next, add the cherry tomatoes and cook for 5 mins or till they are soft.
- Next add the garlic powder, onion powder, dried herbs, Salt, and pepper powder. Combine everything.
- And then add the pumpkin puree. I am using frozen pumpkin puree. So I cooked for 2 mins so that the frozen puree came to room temperature. Else you can thaw outside and also use. If using room temperature pumpkin puree combine everything once and then immediately you can proceed to the next step.
- Next add the coconut milk. Combine everything and check for salt add if needed.
- And then add the fusilli pasta. Combine once and close the Instant Pot. Move the Pressure value to the sealing position. Set 5 mins in high pressure. Let the pressure release naturally for 10 mins and then do a quick release and open the Instant Pot.
- Instant Pot Pumpkin pasta is now ready. Garnish with finely chopped parsley and serve.
Video
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Sue says
Couldyou use canned pumpkin?