Pressure Cooker Spicy Pumpkin Pasta

Name: Pressure Cooker Spicy Pumpkin Pasta
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

Debbie Hendrix

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This spicy, pumpkin pasta is a gluten-free dish when you use gluten-free pasta and it is ready in about 45 minutes, thanks to the pressure cooker. Sauté a red bell pepper in butter, add chili powder, brown sugar, cumin, and more seasoning plus pasta and you've got yourself a hearty meal for cold fall weeknights. Serve with a salad and your favorite white wine for a complete meal.

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Directions

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

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%
	Sugars12.5g
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

Tagged:

No Meat Vegetarian Penne Pasta Pumpkin Weeknight Pressure Cooker Gluten-free Autumn Fall American Quick And Easy Dinner One Pot Or Pan Pumpkin Puree Multipot 8 Quart Pressure Cooker

Reviews

4.5out of 5 Stars

(4 Reviews)

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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!