Nothing says fall comfort quite like a creamy bowl of pumpkin pasta. This recipe blends velvety pumpkin purée with parmesan, garlic, and herbs to create a sauce that feels indulgent yet comes together in just 20 minutes. Perfect for busy weeknights or cozy autumn dinners, it’s a dish that celebrates the warmth and richness of seasonal flavors without overwhelming effort.
Ingredients List
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine work well)
- 1 cup pumpkin purée (unsweetened, canned or homemade)
- 2 tbsp olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup freshly grated parmesan cheese
- ½ tsp ground nutmeg
- ½ tsp chili flakes (optional, for a gentle heat)
- Salt and freshly ground black pepper, to taste
- Fresh sage or parsley, finely chopped, for garnish
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water before draining.
Step 2: Build the flavor base
In a large skillet, heat olive oil or butter over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant, about 1 minute.
Step 3: Create the pumpkin sauce
Stir in the pumpkin purée, followed by the cream. Season with nutmeg, chili flakes, salt, and pepper. Let the sauce simmer for 3–4 minutes until it thickens slightly.
Step 4: Add cheese and pasta
Reduce heat to low. Stir in parmesan until the sauce becomes creamy and glossy. Add the cooked pasta and toss to coat, adding a splash of reserved pasta water if needed for silkiness.
Step 5: Finish and serve
Garnish with fresh herbs, extra parmesan, and a drizzle of olive oil. Serve immediately while hot and creamy.
Cook Time
20 minutes total (10 minutes prep, 10 minutes cooking)
Servings
4 servings
Nutritional Information (approx. per serving)
- Calories: 420 kcal
- Protein: 13 g
- Fat: 18 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Sugar: 5 g
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore creaminess.
- Not recommended for freezing as the sauce may separate.
Suggestions
- Add sautéed mushrooms or spinach for extra depth and nutrition.
- For protein, fold in shredded rotisserie chicken or crispy pancetta.
- Pair with a crisp white wine like Pinot Grigio or a sparkling apple cider.
Seasonal Relevance
This pasta is the essence of fall dining,perfect for October and November when pumpkins are at their best. It’s a versatile dish that can stand as a cozy weeknight dinner or an elegant side for Thanksgiving.
Conclusion
Quick & Creamy Pumpkin Pasta brings together autumn flavors in a simple yet elevated way. Ready in 20 minutes, it strikes the perfect balance of indulgence and practicality. Whether for a family meal or entertaining guests, this dish proves that seasonal cooking can be both effortless and extraordinary.
Creamy Pumpkin Pasta Recipe
4
servings10
minutes10
minutes420
kcalA quick and comforting fall dinner, this creamy pumpkin pasta blends velvety pumpkin purée with parmesan, garlic, and herbs for a rich yet easy meal ready in just 20 minutes. Perfect for weeknights or festive gatherings.
Ingredients
12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
1 cup pumpkin purée (unsweetened)
2 tbsp olive oil or unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream (or half-and-half)
½ cup freshly grated parmesan cheese
½ tsp ground nutmeg
½ tsp chili flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh sage or parsley, chopped, for garnish
Directions
- Cook pasta in salted boiling water until al dente; reserve ½ cup of pasta water and drain.
- Heat olive oil or butter in a skillet. Sauté onion until translucent, then add garlic for 1 minute.
- Stir in pumpkin purée and cream. Season with nutmeg, chili flakes, salt, and pepper. Simmer 3–4 minutes.
- Add parmesan cheese, stir until creamy, then toss pasta in the sauce. Add pasta water if needed.
- Garnish with herbs and extra parmesan. Serve hot.
Recipe Video
Notes
- For a lighter version, swap heavy cream with half-and-half or milk.
- Add sautéed mushrooms, spinach, or chicken for variety.
- Sauce can be prepared ahead and refrigerated for up to 2 days.
FAQs
Q1: Can I make this pumpkin pasta vegan?
Yes, swap heavy cream for coconut cream or cashew cream, and use nutritional yeast instead of parmesan for a dairy-free alternative.
Q2: What pasta shape works best with pumpkin sauce?
Short, ridged shapes like rigatoni or penne hold the creamy sauce beautifully, but fettuccine or tagliatelle also pair well for a more elegant presentation.
Q3: Can I prepare the sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance and stored in the fridge. Simply reheat gently, whisking in a splash of cream or milk before tossing with fresh pasta.
