Pressure Cooker Spicy Pumpkin Pasta

Rated 4.5 based on 5 customer reviews
Pressure Cooker Spicy Pumpkin Pasta
Pressure Cooker Spicy Pumpkin Pasta


For best results, we recommend using:


Mealthy Tip

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.

Nutrition Facts

Per Serving: 314 calories; 9g fat; 48.7g carbohydrates; 13g protein; 21mg cholesterol; 1132mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 314 Calories from Fat77
% Daily Value*
Total Fat 9g 13%
Saturated Fat5g 23%
Trans Fat0.2g
Polyunsaturated Fat0.8g
Monounsaturated Fat2.1g
Cholesterol 21mg 7%
Sodium 1132mg 47%
Total Carbohydrate 48.7g 16%
Dietary Fiber5g 22%
Protein 13g
Vitamin A318% Vitamin C62%
Calcium20% Iron25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Diane Skalsky

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.

Image of Brooke Prater

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!

Image of Max Heron

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.

Image of Tara Schott

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!

Image of Laura Zech

Laura Zech says:

This is SO good, I loved it. Definitely makes a lot, I used whole wheat penne and quick releases after the 12 minutes and it was perfect. I think if I’d left it to naturally release it would be mush.