Pumpkin Pasta Recipe – Cozy, Creamy, and Weeknight-Friendly
If you love comfort food that comes together quickly, this pumpkin pasta recipe is a must. It’s creamy without being heavy, simple without being boring, and perfect for cool evenings. You’ll use pantry staples and a can of pumpkin to make a silky sauce that clings to every bite of pasta.
The flavors are warm and savory with a hint of sweetness from the pumpkin. It tastes like fall, but honestly, it’s great any time of year.
What Makes This Special
This recipe strikes the balance between rich and light. The pumpkin adds body and creaminess, so you don’t need a lot of cream to get that luscious texture.
A little garlic, sage, and Parmesan bring a savory depth that keeps it from tasting like dessert. Best of all, it’s a one-pan sauce that’s done by the time your pasta is cooked. You can keep it vegetarian or add sausage or bacon for something heartier.
Shopping List
- Pasta: 12 ounces of short pasta like rigatoni, penne, or shells (spaghetti works too)
- Pumpkin puree: 1 cup (canned, not pumpkin pie filling)
- Olive oil or butter: 2 tablespoons
- Garlic: 3 cloves, minced
- Shallot or onion: 1 small, finely chopped
- Fresh sage: 6–8 leaves, chopped (or 1 teaspoon dried)
- Vegetable or chicken broth: 1 cup
- Heavy cream or half-and-half: 1/3 to 1/2 cup
- Parmesan cheese: 1/2 cup, freshly grated, plus more for serving
- Nutmeg: A pinch (freshly grated if possible)
- Red pepper flakes: A pinch (optional, for gentle heat)
- Lemon juice: 1–2 teaspoons, to brighten
- Salt and black pepper: To taste
- Baby spinach or kale: 2 cups (optional, for greens)
- Toasted pepitas or walnuts: A handful for crunch (optional)
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Sauté aromatics. In a large skillet over medium heat, warm the olive oil or butter. Add the shallot and a pinch of salt.
Cook 3–4 minutes until soft. Stir in the garlic and sage and cook 30–60 seconds, until fragrant.
- Build the sauce base. Add the pumpkin puree and stir to warm it through. Pour in the broth and whisk until smooth.
Let it simmer 3–4 minutes to thicken slightly.
- Add cream and seasonings. Stir in the cream, nutmeg, and red pepper flakes if using. Taste and add salt and black pepper. The sauce should be silky but not runny.
If it’s too thick, splash in some reserved pasta water.
- Toss with pasta. Add the drained pasta to the skillet and toss to coat. Sprinkle in the Parmesan and continue tossing until it melts and the sauce clings. Add small splashes of pasta water as needed to keep it glossy.
- Fold in greens. If using spinach or kale, add it now.
Cook 1–2 minutes until just wilted. Finish with lemon juice for brightness.
- Serve. Plate the pasta and top with extra Parmesan and a handful of toasted pepitas or walnuts for crunch. Add a crack of black pepper on top.
Keeping It Fresh
Leftovers keep well in an airtight container for up to 3 days in the refrigerator.
The sauce thickens as it sits, so when reheating, add a splash of water, broth, or milk to loosen it up. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between each round. If you plan to make it ahead, cook the pasta a minute shy of al dente so it doesn’t get too soft when reheated.
Benefits of This Recipe
- Fast and fuss-free: Ready in about 25 minutes with minimal prep.
- Nourishing: Pumpkin brings fiber, vitamin A, and a natural creaminess without piling on heavy dairy.
- Flexible: Works with many pasta shapes, and you can swap herbs or add protein.
- Budget-friendly: Uses pantry staples like canned pumpkin and dried pasta.
- Family-approved: Mild, cozy flavors appeal to a wide range of tastes.
Pitfalls to Watch Out For
- Using pumpkin pie filling: It’s sweetened and spiced—stick to pure pumpkin puree.
- Skipping the acid: A bit of lemon juice balances the creamy sauce.
Without it, the flavor can feel flat.
- Overcooking the pasta: It will cook a touch more in the sauce, so aim for just shy of al dente.
- Not seasoning enough: Pumpkin is mild. Salt in layers—pasta water, aromatics, and final sauce.
- Too thick or too thin: Adjust with reserved pasta water to hit that glossy, saucy sweet spot.
Variations You Can Try
- Sausage and Sage: Brown Italian sausage in the pan first. Remove, make the sauce, then fold it back in.
- Smoky Bacon: Crisp chopped bacon, then use the drippings in place of some butter.
Add a touch of smoked paprika.
- Herby and Bright: Swap sage for thyme and add a handful of chopped parsley at the end.
- Goat Cheese Finish: Stir in a few spoonfuls of goat cheese instead of some Parmesan for tang.
- Vegan-Friendly: Use olive oil, vegetable broth, and a plant-based cream (like cashew cream or oat cream). Finish with nutritional yeast instead of Parmesan.
- Mushroom Umami: Sauté sliced cremini or shiitake with the shallot for extra depth.
- Heat Lovers: Add Calabrian chili paste or extra red pepper flakes for a spicy kick.
- Gluten-Free: Use your favorite gluten-free pasta and check labels on broth and cheese.
FAQ
Can I use fresh pumpkin instead of canned?
Yes. Roast peeled pumpkin cubes until tender, then blend until smooth.
You may need an extra splash of broth since homemade puree is often thicker than canned.
What pasta shape works best?
Short, ridged pasta like rigatoni, penne, or shells holds the sauce well. That said, fettuccine or spaghetti also work if that’s what you have.
How do I make it lighter?
Use half-and-half or even whole milk instead of heavy cream. Add more broth as needed and finish with a small knob of butter or a drizzle of olive oil for silkiness.
Can I freeze pumpkin pasta?
You can freeze the sauce by itself for up to 2 months.
Thaw overnight in the fridge and whisk while reheating. Cook fresh pasta when ready to serve for the best texture.
What if my sauce tastes bland?
Add salt first, then a squeeze of lemon, extra Parmesan, and a pinch more nutmeg. A small splash of pasta water can also help the flavors meld and coat the pasta better.
Is this kid-friendly?
Usually, yes.
Keep the red pepper flakes out and stick with milder cheeses. The creamy, slightly sweet sauce tends to be a hit with kids.
Can I make it without dairy?
Absolutely. Use olive oil, vegetable broth, and a dairy-free cream alternative.
Swap Parmesan for nutritional yeast or a vegan Parmesan-style cheese.
What protein can I add?
Italian sausage, shredded rotisserie chicken, or crispy pancetta all pair nicely. Chickpeas are a great vegetarian option and add extra texture.
Wrapping Up
This pumpkin pasta recipe is cozy, quick, and adaptable. With a few pantry staples, you get a creamy sauce that tastes like it simmered for hours—but it didn’t.
Keep it simple, or make it your own with herbs, greens, or protein. Either way, it’s a reliable weeknight favorite that feels a little special every time you make it.
Ingredients
Method
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Sauté aromatics. In a large skillet over medium heat, warm the olive oil or butter. Add the shallot and a pinch of salt. Cook 3–4 minutes until soft. Stir in the garlic and sage and cook 30–60 seconds, until fragrant.
- Build the sauce base. Add the pumpkin puree and stir to warm it through. Pour in the broth and whisk until smooth. Let it simmer 3–4 minutes to thicken slightly.
- Add cream and seasonings. Stir in the cream, nutmeg, and red pepper flakes if using. Taste and add salt and black pepper. The sauce should be silky but not runny. If it’s too thick, splash in some reserved pasta water.
- Toss with pasta. Add the drained pasta to the skillet and toss to coat. Sprinkle in the Parmesan and continue tossing until it melts and the sauce clings. Add small splashes of pasta water as needed to keep it glossy.
- Fold in greens. If using spinach or kale, add it now. Cook 1–2 minutes until just wilted. Finish with lemon juice for brightness.
- Serve. Plate the pasta and top with extra Parmesan and a handful of toasted pepitas or walnuts for crunch. Add a crack of black pepper on top.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
