If you love indulgent pasta dishes with alfredo or garlic cream sauces, get excited for this pumpkin pasta with meatballs recipe! This dish takes your favorite parts of a cream-based sauce, and cuts the dairy content with nutritious pumpkin puree. It is the perfect cold weather dish, because it brings the richness of a creamy pasta sauce, but without weighing you down in the process.
Pumpkin boasts so many wonderful health benefits from its antioxidant content, to its healthful vitamin C, beta carotene, potassium, and fiber. Feel good about the iron and protein in your homemade meatballs, and the abundance of vitamins and minerals found in the spinach!
Why You'll Love This Pumpkin Pasta with Meatballs
- Healthy Indulgence – While creamy pasta dishes can feel like a treat, this one is packed with nutrients, making it a great choice to satisfy any craving.
- Crowd Pleaser – This pumpkin pasta feels a little fancy, but the main flavors in the dish are familiar. Serve with salads, crusty bread and wine for a sophisticated dinner, or enjoy with your family. Either way, it is bound to be a hit!
Ingredients for Meatballs
- Ground Beef –You need a pound of ground meat for your meatballs. You can use ground beef or turkey.
- Onion – Choose a mild or sweet onion for your meatballs. You only need ⅓ cup, so you may wish to set the rest of your onion aside for an appetizer or side dish to go with your pasta. Soup or salad are great options!
- Egg – Egg works as the binder for your meatballs. You only need one.
- Salt & Pepper – Regular table salt and black pepper will do.
- Garlic – Get your garlic press ready, because this recipe requires 7 cloves! You need 3 for the meatballs and 4 for the pasta.
- Breadcrumbs – Breadcrumbs help bind meatballs together. They also absorb some of the moisture, which helps to keep your meatballs moist in the cooking process. You can use crushed crackers or pretzels if you prefer.
- Parmesan – You will need ¼ cup of parmesan in your meatballs and an additional ½ cup in your pasta. You will probably also want some extra parmesan to top your pasta!
Ingredients for Pasta
- Pasta – You can use whatever type of pasta you prefer for this dish. Since the pasta gets cooked separately, it doesn’t really matter what type you use.
- Butter – A little butter seriously helps bring out the naturally creamy flavor in the pumpkin!
- Pumpkin Puree – You can use regular canned pumpkin puree. Make sure that you get 100% puree, and not pumpkin pie filling.
- Half and Half – As with any great cream sauce, you need cream! Half and half will do the trick, but you can substitute heavy cream if you prefer.
- Nutmeg – It might not seem like much, but this small amount of nutmeg really complements the flavors in this dish. Don’t skip it!
- Dijon – You can prepare this recipe without the Dijon mustard if you prefer. I find that the mustard cuts through the creaminess and really helps to marry the sweetness of the cream and pumpkin with the garlic and spinach.
- Spinach – If you are not a big spinach fan, this is a great opportunity to give it another try. The spinach in this dish is noticeable, but really absorbs the other flavors in the pot.
- Optional Garnishes – You may want to garnish your finished product with green onions, parsley, or some extra cheese!
How to make Pumpkin Pasta with Meatballs
- Start by preheating the oven to 400F and lining a baking sheet with non-stick spray or parchment paper. In a large bowl, stir together the ground beef, onions, egg, salt, pepper, cheese, garlic, and bread crumbs. Mix until well combined.
- Scoop into evenly sized balls (about 1 – 1 ½ inch) and line the baking sheet. Bake for 15-20 minutes. Set aside when done.
- While the meatballs are baking, cook pasta according to box directions for al dente, drain and set aside. This takes around 9 minutes.
- Over medium heat, in a large, raised edge skillet, whisk together the melted butter, pumpkin puree and minced garlic for 60 seconds or until garlic becomes fragrant.
- Stir in the cream, cheese, nutmeg, Dijon mustard, salt and pepper. Simmer and stir until cheese has melted and ingredients are married.
- To the warm sauce, add the cooked noodles and spinach. Toss until all components are saucy. Nestle meatballs into the dish and top with fresh herbs or cheese as desired.
Step by Step Instructions
First, preheat your oven to 400. Prepare a baking sheet with nonstick spray or parchment paper. While your oven heats, prepare your meatball filling! Mix your ground beef, onions, egg, salt, pepper, parmesan, garlic, and breadcrumbs. Stir until everything is completely combined.
Next, form your meatballs. Scoop and shape balls about 1-1 ½ inches in size, and place them on your baking sheet. Bake for 15-20 minutes and set aside.
Meanwhile, prepare your pasta. Cook your pasta al dente, according to the box instructions. Drain and set aside.
Now it is time to make your sauce! Heat a large, raised edge skillet over medium heat. Melt your butter and whisk in the pumpkin puree and minced garlic. Allow the mixture to cook for about a minute, or until the garlic becomes fragrant.
Next, add your half and half, parmesan, nutmeg, Dijon, salt and pepper to the skillet. Continue to stir until your cheese has melted, and all ingredients are combined.
Add your spinach and cooked pasta to the pan, and toss until the dish is evenly sauced.
Finally, add your meatballs to the pasta, and garnish as desired. Serve warm!
Cook's Tips
- Pumpkin pasta and meatballs will keep for up to 3 days in the refrigerator.
- You can freeze your meatballs and pasta if you wish! They will last up to 6 months in an airtight container in the freezer. Reheat it in the microwave or in the oven at 350 for 12 minutes.
- For a dairy-free alternative, substitute full fat canned coconut milk in place of your half and half. You can replace the butter and parmesan with nondairy alternatives as well.
FAQ:
Meatballs can be cooked in a variety of ways, however I prefer to use the oven, because it results in a less greasy finished product. The meatballs also get a nice crisp on them, plus it allows you to multitask more easily.
Pumpkin may be known as a fall favorite, but it is actually quite versatile. In this dish, a little nutmeg and Dijon really bring out the savory side of its flavor. If you are looking for add in ideas, you can try sage, sriracha, or toasted pine nuts. If you are looking for side dishes, you can try a kale and cranberry salad with vinaigrette, a crusty bread with butter, sautéed mushrooms, baked apples, or onion soup.
When meatballs are cooked, the outside will be a little crispy and browned. Your meatballs should reach an internal temperature of 165.
Looking for more easy dinner ideas?
Try these recipes:
Tried this pumpkin pasta and love it? Please leave me a comment and rating below. Would also love to know if you want to see more orzo pasta recipes in the future! Feel free to also tag me, I love to see your creations and sharing them. For more inspiration follow us on Instagram Or like us on Facebook
Pumpkin Pasta
Ingredients
- 1 lb. Ground Beef or Turkey
- ⅓ cup Onions sliced
- 1 Egg
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 Cloves Garlic minced
- ¼ cup Bread Crumbs may sub crushed crackers or pretzels
- ¼ cup Parmesan shredded
- Pasta & Sauce
- 8-10 oz Pasta fettucine, spaghetti, egg ribbon, bowtie, etc.
- 3 tbsp Butter
- 4 Cloves Garlic minced
- 1 cup Pumpkin Puree
- 1 ¼ cup Half & Half may sub heavy cream
- ½ cup Parmesan Cheese shredded
- ¼ tsp Nutmeg
- 2 tsp Dijon Mustard optional
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 cup Spinach
- Optional Garnish- Green Onions Parsley, Extra Cheese
Instructions
- Start by preheating the oven to 400F and lining a baking sheet with non-stick spray or parchment paper.
- In a large bowl stir together the ground beef, onions, egg, salt, pepper, cheese, garlic, and bread crumbs. Mix until well combined.
- Scoop into even size balls and line the baking sheet. (About 1- 1 ½ -inch balls). Bake for
- Bake for 15-20 minutes. Set aside when done.
- While the meatballs are baking, cook pasta according to box directions for aldente, drain and set aside. This takes around 9 minutes.
- Over medium heat, in a large, raised edge skillet whisk together the melted butter, pumpkin puree and minced garlic for 60 seconds or until garlic becomes fragrant.
- Stir in the cream, cheese, nutmeg, Dijon mustard, salt and pepper. Simmer and stir until cheese has melted and ingredients are married.
- To the warm sauce, add the cooked noodles and spinach. Toss until all components are saucy.
- Nestle meatballs into the dish and top with fresh herbs or cheese as desired.
Notes
Nutrition
Leave a Reply