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This pumpkin cottage cheese pasta is creamy, hearty, and packs 32g of protein per serving from ground beef and cottage cheese! Pumpkin and veggies cook right into the savory sauce, and best of all, everything comes together in one pot in 30 minutes.
Recipe At a Glance
- One-pot meal: The pasta cooks right in the sauce, which means fewer dishes and less cleanup.
- Protein-packed: You get protein from both the ground beef and cottage cheese.
- Veggies built right in: Pumpkin, bell pepper, onion, and tomato sauce all make their way into the same pot.
- Extra creamy without heavy cream: Pumpkin puree and cottage cheese create a rich, creamy sauce.
- Family-friendly: The flavors are savory and comforting without being spicy, making this a great meal for kids and adults.
- Easy to customize: Swap the meat, vegetables, or cheese based on what you have.
If you want something cheesy and oven baked, definitely try my pumpkin pasta bake or butternut squash feta pasta next!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Ground beef: I like lean ground beef for an easy source of protein and iron. Ground turkey or chicken will work too.
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling. You’ll need one 15-ounce can, so there’s no half-empty can left sitting in your refrigerator!
- Cottage cheese: Makes the sauce creamy while adding protein. You can stir it straight into the pot or blend it with the pumpkin first for an extra-smooth sauce. Here are some of my favorite cottage cheese breakfast ideas!
- Pasta: Medium shells are my favorite because all those little pockets catch the creamy sauce, but elbow macaroni or another short pasta works well.
Substitutions and Variations
One of the best things about this pumpkin pasta is how easily you can adapt it to whatever you have.
- Protein: Substitute ground turkey or chicken for the beef. For a meatless version, try lentils or white beans. You’ll love this pumpkin pasta sauce recipe!
- Spinach or kale: Stir a few handfuls into the finished pasta and cook just until wilted.
- Zucchini or mushrooms: Chop finely and sauté with the onion and bell pepper.
- Frozen vegetables: Frozen peas or mixed vegetables are an easy shortcut. Stir them in during the last 5 minutes of cooking. Use them to make this fluffy vegetable rice too!
- Greek yogurt or ricotta: Use it in place of cottage cheese. Stir it in after removing the pot from the heat to help prevent curdling.
- Make it cheesier: Add shredded mozzarella, cheddar, or Parmesan at the end.
- Dairy-free: Use your favorite unsweetened dairy-free ricotta, yogurt, or sour cream alternative.
How to Make Cottage Cheese Pumpkin Pasta
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Brown the beef.
Step 2: Add the vegetables and seasonings. Cook for 3–4 minutes, or until the vegetables begin to soften.
Add the tomato paste, smoked paprika, and cumin. Stir everything together and cook briefly so the tomato paste and spices can develop their flavor.
Step 3: Pour in the liquid and stir to combine. Bring to a boil, then add the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for about 10–12 minutes, stirring occasionally.
Step 4: Once the pasta is tender and most of the liquid has been absorbed, stir in the pumpkin puree and cottage cheese. Cook for another 1–2 minutes, just until everything is warmed through and the pasta is coated in a creamy sauce.
Expert Tips
- Stir the pasta as it cooks. Because we’re cooking everything in one pot, give it a good stir every few minutes so the pasta doesn’t stick to the bottom.
- Start checking your pasta early. Different pasta shapes and brands cook at different rates. I start checking around the 8-minute mark so the pasta doesn’t turn mushy.
- Don’t worry about the cottage cheese curds. You can blend the cottage cheese and pumpkin together for a completely smooth sauce, but you absolutely don’t have to. My kid doesn’t mind the little curds, and I don’t love dirtying another dish, so most of the time I just stir everything straight into the pot!
- Finely chop the vegetables. Smaller pieces cook quickly and make it easier to get a little pepper and onion throughout the entire dish.
- Keep some extra broth handy. One-pot pasta can vary depending on the exact pasta you use and how quickly it absorbs liquid. If the pasta needs more time but the pot is looking dry, add a splash of broth and continue cooking.
Storage and Reheating
Allow leftovers to cool, then transfer to an airtight container and refrigerate for up to 3–4 days.
The pasta will continue absorbing the sauce as it sits, so it will naturally thicken in the refrigerator.
When reheating, add a splash of broth, water, or milk and stir until creamy again. You can reheat individual portions in the microwave or warm a larger amount gently on the stovetop.
Protein Pumpkin Pasta FAQs
No! You can stir the cottage cheese directly into the warm pasta.
If you or your kids prefer a completely smooth sauce, blend the cottage cheese with the pumpkin puree before adding it to the pot.
Yes, although I think the texture is best immediately after cooking. As the pasta sits, it continues absorbing the sauce.
If you’re making it ahead, cook the pasta just until tender and add a splash of broth or milk when reheating to loosen the sauce.
You can freeze it, but keep in mind that both pasta and cottage cheese can change texture after freezing and thawing. For the best texture, I prefer enjoying this recipe fresh or refrigerated and reheated within a few days.
More Easy Pasta Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Cottage Cheese Pasta with Pumpkin
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Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 tablespoon minced garlic, can add less
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups low sodium beef broth
- 1 (15 ounce) can tomato sauce
- 16 ounce medium shell pasta or macaroni
- 1 (15 ounce) can pumpkin puree
- 1 cup cottage cheese , can add more
Instructions
- Cook the beef – Heat oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add the vegetables and seasonings – Stir in the chopped onion, bell peppers, and minced garlic. Cook for 3–4 minutes, until softened and fragrant. Add the tomato paste, smoked paprika, and cumin, stirring well to coat the beef and veggies.
- Add liquids and pasta – Pour in the beef broth and tomato sauce, stirring to combine. Bring the mixture to a boil, then add the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Finish with pumpkin and cottage cheese – Stir in the pumpkin puree and cottage cheese until well combined and creamy. Let it cook for another 1–2 minutes to heat through.
- Serve and enjoy – Taste and adjust seasoning as needed. Serve warm, topped with freshly cracked black pepper or a sprinkle of parmesan if desired.
