Creamy Pumpkin Pasta Recipe
Say hello to your new cozy weather obsession: Creamy Pumpkin Pasta. This dish is everything you crave when sweater season hits—silky, luscious sauce clinging to twirls of pasta, with the subtle sweetness of pumpkin balanced by savory Parmesan, aromatic garlic, and a pinch of nutmeg. It’s an Italian-inspired comfort food that comes together in about twenty-five minutes, but tastes worthy of a restaurant night out. Whether you’re a pasta purist or simply searching for a new weeknight favorite, creamy pumpkin pasta is sure to bring a smile around your table.
Ingredients You’ll Need
Part of the magic of Creamy Pumpkin Pasta is how accessible the ingredients are. Each one brings something special—color, subtle autumnal flavor, or that dreamy creaminess—to create a pasta dish that’s both stunning and satisfying.
- Pasta (12 oz, fettuccine, penne, or your choice): Choose your favorite shape for all that velvety sauce to cling to; penne and fettuccine work beautifully but anything you have on hand is perfect.
- Olive oil (1 tablespoon): The base for sautéing, which brings out the flavor of the garlic and sets things off on a delicious note.
- Garlic (3 cloves, minced): Don’t skip this! Garlic infuses the whole sauce with warmth and depth.
- Red pepper flakes (1/4 teaspoon, optional): Just a pinch for a dash of gentle heat, if you like your pasta with a kick.
- Canned pumpkin puree (1 cup): The silky, naturally sweet star of the show. Make sure it’s plain pumpkin, not pie filling.
- Vegetable broth (1/2 cup): Keeps the sauce light but flavorful—subtle and savory at the same time.
- Heavy cream or coconut cream (3/4 cup): This is what gives the sauce its signature richness—go coconut for a dairy-free option.
- Ground nutmeg (1/2 teaspoon): Adds a warm, classic autumnal note that pairs perfectly with pumpkin.
- Ground sage (1/4 teaspoon, optional): Sage brings a cozy, herbal touch—highly recommended if you have it!
- Salt (1/2 teaspoon): Because every sauce needs seasoning to come alive.
- Black pepper (1/4 teaspoon): For a bit of bite and balance.
- Grated Parmesan cheese (1/2 cup, or vegan alternative): Melts into the sauce for that irresistible savory finish—use your favorite vegan cheese for plant-based diners.
- Chopped fresh parsley, for garnish: Brings a pop of color and a fresh, herby lift to every bowl.
How to Make Creamy Pumpkin Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil, and cook your chosen pasta shape according to the package instructions until it’s just al dente. The goal is pasta with enough bite to stand up to the creamy sauce. Once the pasta’s cooked, remember to reserve about half a cup of that starchy cooking water before draining—this little trick helps you achieve the silkiest sauce later.
Step 2: Sauté Garlic and Red Pepper Flakes
While the pasta is cooking, place a large skillet over medium heat and add the olive oil. When the oil is warm, toss in the minced garlic and, if using, the red pepper flakes. Sauté for about thirty seconds—just until fragrant and lightly golden. Be careful not to let the garlic brown, as this can make it bitter. This base sets the stage for your Creamy Pumpkin Pasta sauce.
Step 3: Whisk Together Pumpkin, Broth, and Cream
Stir in the pumpkin puree, vegetable broth, and heavy (or coconut) cream. Sprinkle in the nutmeg, sage if you’re using it, salt, and black pepper. Whisk everything together until smooth and gently bring it to a simmer. Let it cook for about 3–5 minutes, just long enough for the flavors to meld and the sauce to thicken slightly. You’ll notice the mixture become beautifully velvety—the true heart of this dish.
Step 4: Add the Cheese and Finish the Sauce
With the sauce simmering, toss in the grated Parmesan (or vegan alternative). Stir until the cheese melts in and the sauce achieves an irresistible creamy texture. Taste and adjust seasoning as needed—sometimes a little more salt or pepper is all it takes to make everything sing.
Step 5: Combine Pasta and Sauce
Add the drained pasta directly into the skillet. Gently toss until every strand or bite is coated in that luscious pumpkin sauce. If the mixture feels too thick or sticky, add a splash or two of the reserved pasta water until it hits your preferred consistency. Let everything cook together for another minute or so, ensuring the pasta is piping hot and infused with all those lovely autumn flavors. Serve immediately.
How to Serve Creamy Pumpkin Pasta
Garnishes
No bowl of Creamy Pumpkin Pasta is complete without a final touch. Sprinkle generously with fresh chopped parsley to brighten things up—or go the extra mile with more grated Parmesan, cracked black pepper, or a scattering of crispy toasted walnuts. If you really want to impress, top with crispy fried sage leaves for a beautiful (and tasty) finish.
Side Dishes
This pasta loves good company. Pair it with a tangy arugula salad dressed with lemon and olive oil, a platter of roasted vegetables, or perhaps some warm, crusty bread to mop up any leftover sauce. If you want to round out your fall feast, a side of roasted Brussels sprouts or a handful of toasted pecans fits right in.
Creative Ways to Present
Turn Creamy Pumpkin Pasta into a showstopper by serving it in individual bowls or even mini pumpkins for a holiday touch. For family-style dining, present it on a big platter with all the garnishes in the center of the table so everyone can top their dish as they like. Sometimes, a simple swirl of sauce or a drizzle of olive oil on top is all you need for a photo-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pumpkin Pasta stores well in the fridge for up to three days. Let the pasta cool before transferring it to an airtight container. The sauce may thicken as it sits, but that just means the flavor gets even better!
Freezing
If you plan to freeze, opt for slightly undercooking the pasta so it doesn’t go soft upon reheating. Place cooled pasta into a freezer-safe container or bag, removing as much air as possible. Store in the freezer for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
Warm your Creamy Pumpkin Pasta gently on the stovetop or in the microwave. Add a splash of cream, milk, or vegetable broth to loosen the sauce back to its original silkiness. Stir often and heat just until warmed through for the creamiest results.
FAQs
Can I make Creamy Pumpkin Pasta vegan?
Absolutely! Swap the heavy cream for coconut cream and use your favorite vegan Parmesan-style cheese. The result is still deliciously rich and comforting without any dairy.
What kind of pasta works best with creamy pumpkin sauces?
Thick ribbons like fettuccine, rigatoni, or penne hold onto the sauce beautifully, but honestly, any pasta you have in the pantry will do. The creamy texture of the sauce even works with gluten-free varieties.
Can I add protein to this dish?
Certainly! Grilled chicken, sautéed mushrooms, or crispy tofu are all wonderful additions. Stir them in at the end or serve on the side for extra heartiness.
Is fresh pumpkin better than canned for this recipe?
Canned pumpkin puree is a big time-saver and delivers consistently smooth results, which is ideal for Creamy Pumpkin Pasta. Freshly roasted pumpkin is tasty too, just make sure to blend it well for a silky texture.
How can I make the sauce spicier?
Feel free to increase the amount of red pepper flakes or add a pinch of smoked paprika for a subtle heat and depth. Taste as you go to make sure the spice level is just right for you.
Final Thoughts
If you’re looking for a dinner that tastes like a warm hug and comes together in less time than it takes for a delivery to arrive, Creamy Pumpkin Pasta is your answer. Give it a try for your next cozy night in, and you might just find yourself making it all season long!
Print
Creamy Pumpkin Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this delectable Creamy Pumpkin Pasta. With a rich and velvety pumpkin sauce, this dish is perfect for a cozy night in or a festive fall gathering.
Ingredients
Pasta:
- 12 oz pasta (fettuccine, penne, or your choice)
Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup canned pumpkin puree
- 1/2 cup vegetable broth
- 3/4 cup heavy cream or coconut cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground sage (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- chopped fresh parsley for garnish
Instructions
- Cook the pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water.
- Prepare the sauce: Sauté garlic and red pepper flakes. Add pumpkin, broth, cream, nutmeg, sage, salt, and pepper. Simmer for 3–5 minutes.
- Finish the dish: Stir in Parmesan, add pasta, toss to coat. Adjust consistency with pasta water. Heat through.
- Serve: Garnish with parsley and extra cheese.
Notes
- For a vegan version, use coconut cream and vegan Parmesan.
- This dish pairs well with roasted vegetables, crispy sage, or toasted walnuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg
