Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner

Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner

Main Ingredients

• 12 oz penne pasta
• 1 cup pumpkin puree
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cups low‑sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tbsp olive oil

Seasonings & Flavors

• 1/2 tsp ground nutmeg
• 1/4 tsp red pepper flakes

Optional

• 1/2 cup breadcrumbs
• Extra grated Parmesan
• Chopped fresh parsley

Instructions

1. 1Prep Pasta: Add pasta, broth, olive oil, salt, and pepper to the Instant Pot. Stir to coat. Set to high pressure for 4 minutes; quick‑release to avoid overcooking.
2. 2Make Pumpkin Sauce: Switch to sauté mode. Stir in pumpkin puree, heavy cream, sage, nutmeg, and red pepper flakes. Simmer 5 minutes until thick, scraping the bottom to prevent scorching.
3. 3Combine & Transfer: Turn off heat. Mix cooked pasta into the sauce. Transfer everything to a greased 9‑inch baking dish. Sprinkle mozzarella and Parmesan evenly.
4. 4Bake: Preheat oven to 375°F. Bake 18–22 minutes until cheese bubbles and top turns golden brown. Watch for dark spots; cover with foil if it browns too fast.
5. 5Rest & Serve: Let the bake rest 5 minutes; this sets the sauce. Garnish with breadcrumbs and parsley if desired. Serve hot.

Recipe Notes

• Chef tip: Sear the pasta briefly in olive oil before pressure cooking for a nutty flavor.
• Best substitution: Swap pumpkin for butternut squash puree; expect a slightly sweeter profile.
• Make-ahead: You can blend sauce and pasta a day ahead; refrigerate and bake fresh for best texture.
• Scaling: Double the recipe for an 8‑serving crowd; use a 12‑inch dish and increase pressure time by 1 minute.
• Troubleshooting: If the bake is watery, uncover for the last 5 minutes of baking to evaporate excess liquid.

Nutrition Per Serving