One-Pot Creamy Pumpkin Pasta Recipe

One Pot Creamy Pumpkin Pasta cropped


  • 1 tub Bruegger's Pumpkin cream cheese*
  • 16 oz pasta noodles
  • 4 cups vegetable broth
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 1/4 tsp red pepper flakes
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • parsley for garnish


    1. In a deep skillet, add noodles, onion, garlic, vegetable broth, red pepper flakes, salt, pepper and nutmeg. Stir to combine over medium-high heat. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. Uncover, stir and simmer for 4-5 more minutes, or until pasta is al dente.
    2. Add butter and cream cheese, stir continuously until the cheese is melted and incorporated.
    3. Serve and top with parsley if desired. Add salt and pepper to taste.

One-Pot Creamy Pumpkin Pasta Recipe by Christina of Carolina Charm blog.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.

*Cream cheese flavor available only for a limited time.

Back to All Recipes