This easy 30-minute creamy Beef Pumpkin Pasta is decadent, satisfying, and full of flavor and protein from fresh rosemary, garlic, and juicy ground beef. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients:
▢1 tbsp (15ml) olive oil
▢1 medium yellow onion - finely chopped
▢3-4 cloves garlic - pressed or minced
▢1 tbsp fresh rosemary leaves - finely chopped
▢2 tbsp (30g) tomato paste
▢1 lb (453g) lean ground beef
▢12 oz (350g) Tubetti pasta - or any dried short-cut pasta of choice
▢4 cups (960ml) vegetable or beef broth
▢1 cup (240ml) water - to add if needed
▢1/2 15oz/445g can pumpkin purée
▢1/4 cup (58g) mascarpone cheese
▢Sea salt and freshly ground black pepper - to taste
▢1/2 cup (50g) grated parmesan cheese - for serving

Instructions:
1. Heat the oil in a large skillet over medium heat. Sauté the onion, garlic and rosemary for about 1-2 minutes.
2. Stir in the tomato paste and cook for 1 minute, stirring constantly.
3. Add the meat and mince it with a wooden spoon as it cooks.
4. Once the meat is no longer pink, add in the pasta, broth and water. Bring the liquid to a boil over high heat then reduce the heat to medium-low.
5. Cook, stirring frequently, until the pasta is tender, about 12-14 minutes.
6. In the last 2 minutes, stir in the pumpkin puree, mascarpone cheese and season with salt and pepper.
7. Serve the pasta with grated parmesan cheese.

🖨 PRINT RECIPE HERE: https://www.blondelish.com/recipes/cr...

Ingredient Swaps
If you don’t have every item on the ingredient list, here are some easy swaps for this one-pan pasta recipe:

- You can swap the minced beef for crumbled sausage, diced pancetta, or even diced fresh mushrooms.
- Instead of mascarpone, you can use cream cheese, ricotta, or store-bought red pesto.
- Try swapping the pumpkin puree for butternut squash puree or sweet potato puree.
- You can substitute Tubetti pasta for any of your favorite short-cut pasta like penne, macaroni, or farfalle.
- Or, try substituting the pasta for gnocchi, ravioli, or tortellini. This kind of pasta will cook faster, though, so make sure you adjust the cooking time according to the package instructions.
- At the very end of cooking, you could stir in some chopped spinach or kale, for a healthy spin.
- To make this creamy pumpkin pasta vegetarian, replace the meat with hearty veggies like steamed cauliflower florets or pan-fried zucchini.

FAQ
What is the best type of pasta for pumpkin pasta?
Any dry short-cut pasta is great for this recipe, like penne, fusilli, rotelle, or ziti. You could also use fresh pasta, such as gnocchi or tortellini, but be sure to cook according to the package instructions.

How to store pumpkin pasta?
To store leftovers, divide the pasta into single-serving air-tight containers and refrigerate for up to 3 days. I do not recommend freezing cooked pasta as its texture will get mushy.

What to serve with pumpkin pasta?
Try serving this creamy beef pumpkin pasta with a fresh salad like this bacon avocado greek salad or this cold green bean salad to balance out the richness of the pasta.

Can you freeze pumpkin pasta?
NO, I do not recommend freezing cooked pasta! However, you can make the beef-pumpkin sauce and freeze it, for up to 3 months.

To cook, reheat the sauce on the stove and add 1 cup of stock or broth. Then add your pasta and cook it in the sauce. Alternatively, you can cook the pasta in salty water as the sauce reheats, and combine them. YUM!

Can you make this one-pan pasta recipe vegan?
Yes, to make this pumpkin pasta recipe fully plant-based, simply skip the meat or substitute it with small chopped mushrooms. Then to make it dairy-free, substitute the cheese for a vegan version, or just leave it out.

Can you make it gluten-free?
Yes! replace the pasta with a gluten-free version!

Expert Tips
- Be sure to use a Dutch oven or a high-rimmed skillet, as you’ll need some space to fit the sauce and pasta inside. I recommend using a heavy bottom pot as it distributes the heat more evenly.
- It’s helpful to keep a cup of water on hand. You might need to use it to loosen the sauce if it’s too thick.
- VERY IMPORTANT! While the pasta cooks in the sauce, be sure to keep stirring it the entire time, reaching all the way to the bottom of the pan to prevent it from sticking. It sticks like crazy if left unattended! And don’t be afraid to add a splash of water if things get sticky.
- If you’re using a different type of pasta than I used, the recipe might need more or less liquid. As long as you keep a close eye on it, you’ll know when the pasta absorbs the liquid and needs more.

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