Creamy Pumpkin Pasta

Why You’ll Love This Recipe

This pasta is the ultimate comfort food—velvety, flavorful, and full of cozy autumn vibes. It’s quick to make with pantry staples like canned pumpkin, pasta, and cream, yet it feels indulgent and restaurant-worthy. Whether you’re vegetarian, looking for a meatless main, or just want a new way to use pumpkin, this dish is a deliciously creamy option that’s sure to please everyone at the table. Plus, it comes together in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, penne, rigatoni, or your choice)
• Canned pumpkin puree (not pumpkin pie filling)
• Garlic (minced)
• Onion (finely chopped)
• Olive oil or butter
• Heavy cream or half-and-half
• Parmesan cheese (grated)
• Nutmeg
• Fresh sage or thyme (optional)
• Salt and pepper to taste
• Pasta water (reserved for thinning the sauce, if needed)

Directions

1. Cook the pasta in salted water according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet or saucepan, heat olive oil or butter over medium heat. Sauté the onion until soft and translucent, about 4–5 minutes. Add the garlic and cook for another 30 seconds.
3. Stir in the pumpkin puree and cook for 2–3 minutes to warm through.
4. Lower the heat and stir in the heavy cream. Mix until smooth and creamy.
5. Add a pinch of nutmeg, salt, pepper, and chopped herbs if using. Simmer gently for 2–3 minutes.
6. Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
7. Stir in grated Parmesan and toss again to coat the pasta evenly.
8. Serve immediately, garnished with extra Parmesan and herbs if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add sautéed mushrooms or spinach for extra vegetables.
• Stir in cooked sausage, pancetta, or bacon for a heartier version.
• Use coconut milk instead of cream for a dairy-free option.
• Add red pepper flakes or cayenne for a spicy kick.
• Swap Parmesan for Pecorino Romano or goat cheese for a flavor twist.
• Use whole wheat or gluten-free pasta to meet dietary needs.
• Stir in a splash of white wine or vegetable broth for added depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove over low heat, adding a splash of milk or water to loosen the sauce if needed. Microwave in 30-second intervals, stirring in between, until warmed through. Avoid overheating to preserve the creamy texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just roast and puree the pumpkin until smooth. You’ll need about 1 cup for this recipe.

Is this recipe vegetarian?

Yes, as long as you use vegetarian-friendly Parmesan or a substitute.

Can I make this dish vegan?

Absolutely. Use olive oil instead of butter, coconut milk or cashew cream instead of heavy cream, and a vegan Parmesan substitute.

What type of pasta works best?

Short pasta like penne, rigatoni, or fusilli hold the sauce well, but long noodles like fettuccine also work beautifully.

Can I add protein to this dish?

Yes, cooked chicken, sausage, or chickpeas can be added to make it more filling.

What does the pumpkin add to the pasta?

Pumpkin adds a creamy texture and mild sweetness, along with nutrients like fiber and vitamin A.

Can I freeze this pasta?

It’s best eaten fresh, but you can freeze the sauce separately for up to 2 months. Reheat gently before tossing with fresh pasta.

How can I make it spicier?

Add red pepper flakes, cayenne pepper, or a pinch of chili powder to taste.

Is there a non-dairy alternative to cream?

Yes, use full-fat coconut milk, cashew cream, or any unsweetened plant-based cream substitute.

What herbs go well with pumpkin?

Sage, thyme, rosemary, and parsley all complement the earthy flavor of pumpkin beautifully.

Conclusion

Creamy Pumpkin Pasta is a simple yet sophisticated dish that brings comfort and flavor to your table in under 30 minutes. With its rich texture, cozy flavor profile, and customizable ingredients, it’s a versatile recipe that fits both everyday meals and special occasions. Whether you keep it classic or add your own twist, this pasta is sure to be a seasonal favorite—or a year-round go-to.

Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta is a quick and cozy dish made with pumpkin puree, cream, and aromatic herbs, tossed with your favorite pasta for a comforting, fall-inspired meal ready in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz pasta (fettuccine, penne, rigatoni, or your choice)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree (not pie filling)
• 3/4 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1 teaspoon chopped fresh sage or thyme (optional)
• Salt and pepper to taste
• 1/2 cup reserved pasta water (as needed)

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Instructions

1. Cook pasta in salted water according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
3. Stir in the pumpkin puree and cook for 2–3 minutes to warm through.
4. Lower heat and stir in heavy cream. Mix until smooth and creamy.
5. Add nutmeg, salt, pepper, and herbs (if using). Simmer for 2–3 minutes.
6. Add cooked pasta and toss to coat. Add reserved pasta water as needed to reach desired sauce consistency.
7. Stir in Parmesan cheese and mix until well combined and creamy.
8. Serve immediately, garnished with additional Parmesan and herbs if desired.

Notes

• Add sautéed mushrooms or spinach for more vegetables.
• Use coconut milk for a dairy-free option.
• Stir in cooked sausage or pancetta for added protein.
• Use gluten-free or whole wheat pasta as needed.
• Spice it up with red pepper flakes or cayenne pepper.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 430
• Sugar: 4g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 45mg