Pressure Cooker Spicy Pumpkin Pasta
- 1 tablespoon butter
- ½ cup diced red bell pepper
- 3 cups vegetable broth
- 1 cup pumpkin purée
- ½ cup milk
- 3 tablespoons brown sugar
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon nutmeg
- salt and ground black pepper to taste
- 12 ounces gluten-free penne pasta
- 1 cup baby spinach
- ½ cup Parmesan cheese, plus more for topping
- Set pressure cooker to Sauté on Normal. Melt butter and cook red bell pepper until soft, 3 to 4 minutes.
- Add vegetable broth, pumpkin purée, milk, brown sugar, chili powder, cumin, nutmeg, salt, and pepper to red bell pepper; stir until well combined. Stir penne pasta into pumpkin mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 12 minutes on High Pressure. Let pressure release naturally for 20 minutes.
- Stir spinach and Parmesan cheese into pasta mixture.
- Serve pasta topped with more Parmesan cheese.
Make this a vegan dish by substituting vegan margarine for the butter, a dairy-free milk (like unsweetened, plain almond milk) for the milk, and skip the Parmesan cheese.
You don't have to use gluten-free pasta for this dish. Other shapes of pasta like rotini or rigatoni are good options too.
What others are saying
Diane Skalsky says:
I made this recipe vegan and used half the amount of chili powder since I don't care for food that is too spicy. I thought the flavor was good, however, the food was really mushy. I used a tried and true gluten free pasta brand (Tinkyada) that I've used for years with historically great results. I was really cautious about this recipe because of the 12 minute cook time and using the natural release method instead of the quick release method. I followed the recipe and can only guess it failed because of the cooking time and release method. I contacted Mealthy about this and the customer service rep thought it didn't look right, either, but he couldn't offer an immediate answer. The rep said he would forward this on, but I see that the directions are still the same.
Brooke Prater says:
I used roasted red peppers instead of regular bell peppers for this recipe, and I think it subbed nicely. I also used regular penne instead of gluten free. I love being able to dump everything in the pot and walk away. Winning!
Max Heron says:
This pasta isn't "spicy" per se, but it's full of spice and flavor. If you like pasta and pumpkin, this recipe is a win-win. Perfect bowl of carbs to cozy up to on a cold day. Also, I didn't use gluten free pasta, I actually used rigatoni because that's what I had on had.
Tara Schott says:
This was a great flavorful pasta. I used half the chili powder because I’m not a fan of spicy food. That gave it a flavor boost but didn’t overpower the other flavors. I didn’t use GF pasta and adjusted the cooking time down...12 minutes with 5 minutes of self release before using the quick release. Pasta was very soft. If you want al dente, quick release after the 12 minutes. Will make again!