Pasta and noodles · 30 min
Creamy Herbed Pumpkin Pasta with Garlic Green Beans
- 30 min
- 2–6 servings
- 637 kcal / serving
Creamy pumpkin sauce coats al dente rotini, with crisp-t tender green beans and a hint of herbs. It comes together quickly for a weeknight supper that feels comforting yet bright.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 clovesgarlic
- 1 lbgreen beans
- 1 ozParmesan cheese
- ½ (15 oz) canpure pumpkin purée
- 5 ozrotini pasta
- 1 tbsptomato paste
- 8 fl ozwhole milk
From the pantry: basil, dried, butter, unsalted, crushed red pepper, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · nonstick skillet · small saucepan · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 4 clovesgarlic
- 1 lbgreen beans
Dairy, eggs & chilled
- 1 ozParmesan cheese
- 8 fl ozwhole milk
Pantry & dry goods
- ½ (15 oz) canpure pumpkin purée
- 5 ozrotini pasta
- 1 tbsptomato paste
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 4 cloves | 8 cloves | 12 cloves |
| green beans | 1 lb | 2 lb | 3 lb |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| pure pumpkin purée | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| rotini pasta | 5 oz | 10 oz | 15 oz |
| tomato paste | 1 tbsp | 2 tbsp | 3 tbsp |
| whole milk | 8 fl oz | 16 fl oz | 24 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot with water, set it on the stove, and bring to a boil. Salt the water, then add the pasta and cook until just tender, 8–10 minutes.
- Meanwhile, peel and mince the garlic.
- Wash the green beans and trim their ends.
- In a separate large skillet, cover the bottom with water and bring to a boil over high heat.
- When the water returns to a boil, add the beans, a drizzle of oil, a knob of butter, and half of the minced garlic. Cook until the beans are crisp-tender and the water has mostly evaporated, 4–5 minutes. Season with salt and remove from heat.
- Preheat a small saucepan over medium heat and add a little oil to coat the bottom.
- Add the remaining garlic and cook for 1 minute, then stir in the tomato paste and cook about 30 seconds longer.
- Stir in the pumpkin purée and milk, along with the dried basil, onion powder, garlic powder, and a pinch of salt. Bring to a gentle simmer and cook 2–3 minutes, whisking to blend.
Two tips
- Prep the green beans and garlic ahead of time for an easier assembly during the week.
- Swap in a little extra crushed red pepper for a hello of heat, or serve with a squeeze of lemon for brightness.
Nutrition per serving
- Calories
- 637 kcal
- Protein
- 24 g
- Carbs
- 89 g
- Fat
- 23 g
- Fiber
- 12 g
- Sodium
- 86 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.