This rich and creamy pumpkin pasta is a quick and easy one-pan dinner with real pumpkin puree. It’s cozy and comforting and comes together in a snap.
You’ll love the combination of creamy pumpkin, Parmesan, and garlic. Plus, a hint of spice makes the sauce absolutely irresistible.
It really is like wrapping yourself in a warm, fuzzy blanket – only for your taste buds instead of your body!
Why You’ll Love This Creamy Pumpkin Pasta
A Flavorful Fall Favorite: This recipe has some of your favorite fall flavors. There’s pumpkin, of course, but also nutmeg, rosemary, and Parmesan. It’s the perfect way to usher in autumn.
Quick & Easy: This pasta can be made in under 30 minutes. It’s an excellent choice for busy weeknights or days when you just don’t feel like cooking.
Highly Adaptable: Swap out the ingredients to better suit your tastes and dietary needs, add your favorite protein or veggies, or swap the broth for one you like better.
Rich & Creamy: Heavy cream, Parmesan, and pumpkin puree make a luxurious, creamy sauce. It coats every bite of pasta for a satisfying taste and texture.
Ingredients
- Penne or Rigatoni Pasta: These are the best shapes for holding the thick, luscious pumpkin sauce. If you have to substitute, find something equally sturdy.
- Pumpkin Puree: For that fall-friendly flavor and velvety texture. Be sure to get pumpkin puree and NOT pumpkin pie filling.
- Olive Oil: For sautéing.
- Onion & Garlic: These two ingredients add most of the robust savory flavor. They balance the sweeter notes of pumpkin and nutmeg.
- Seasonings: Use a blend of fresh rosemary, red pepper flakes, salt, and pepper add depth and just a bit of heat.
- Broth: Use chicken or vegetable to thin the sauce and add another layer of savory flavor.
- Heavy Cream: For richness and the perfect sauce texture. Dairy-free milks work too, but the sauce won’t be quite as thick.
- Ground Nutmeg: The secret seasoning. It pairs perfectly with the pumpkin, making the flavor shine with warm, nutty notes.
- Parmesan Cheese: It melts nicely into the sauce and packs a salty, umami punch.
- Baby Spinach Leaves: For a vibrant splash of green and added nutrients. Feel free to leave this out.
How to Make Creamy Pumpkin Pasta
The next time you’re craving something hearty, dreamy, and colorful, make this pasta.
Not only is it insanely good, but it’s loaded with goodness. And the kids won’t even know they’re eating veggies!
Follow these steps to make the best creamy pumpkin pasta:
1. COOK the pasta according to the package directions until al dente. Reserve 1 cup of the cooking water, then drain and set aside.
2. SAUTÉ the onion until soft, then stir in the garlic, rosemary, and red pepper flakes until fragrant.
3. STIR in the pumpkin puree, broth, heavy cream, nutmeg, salt, and black pepper. Simmer until smooth and thick, about 5 minutes.
4. ADD the parmesan and mix until melted. Then toss the pasta and spinach in the sauce. Add some pasta water, as needed.
5. SERVE the pasta hot, garnished with more Parmesan if desired. Enjoy!
Tips for the Best Creamy Pumpkin Pasta
The good news about this dish is that, while it looks super impressive, it’s so easy to make.
Still, I have a few tips to remember:
- Avoid long noodles. Rigatoni or penne pasta work best, in my opinion. But really, any short, sturdy pasta is ideal. I avoid long pasta because it doesn’t grab onto the sauce in the same way.
- Don’t overcook. When boiling the pasta, cook it just until al dente. If you overcook it, it’ll become mushy and soft in the sauce.
- Freshly grate the Parmesan. Bagged and bottled Parmesan has an anti-caking agent that keeps it from melting. So, for the best results, grate the cheese yourself from a fresh block.
- Lighten the sauce. For a lighter version, substitute half-and-half or milk for heavy cream. They’ll give you a great taste with fewer calories.
- For extra creamy sauce. After it’s ready, use an immersion blender to make it extra smooth and creamy.
- Experiment with add-ins. Add cooked sausage or chicken, pancetta, toasted walnuts, and more. If you think it’ll taste good, give it a try!
- Serve it with sides. This pasta has a lot of flavor, so use mild, light sides. A simple green salad or some thick, crusty bread would work nicely. Garlic bread and a crisp white wine are two other good options.
How to Store
I don’t advise freezing this creamy pumpkin pasta, but you can store the leftovers for up to 4 days.
To Store: Refrigerate leftovers in an airtight container. If the sauce thickens too much, add a splash of broth or milk to thin it when reheating.
To Reheat: Reheat the leftovers over medium-low heat on the stove, stirring frequently. If reheating small portions, use the microwave on high power. Stir once about halfway through.
More Creamy Pasta Dinners You’ll Love
Creamy Tuscan Sausage Pasta
Garlic Parmesan Pasta
Creamy Butternut Squash Pasta
Cream Cheese Pasta
Creamy Pumpkin Pasta
8
servings10
20
minutes334
kcalThis rich and creamy pumpkin pasta is a quick and easy one-pan dinner with real pumpkin puree. It’s cozy and comforting and comes together in a snap.
Ingredients
1 pound penne or rigatoni pasta
2 tablespoons olive oil
1 medium onion, finely chopped
4-5 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1/4-1/2 teaspoon crushed red pepper flakes, to taste
1 (15-ounce) can pumpkin puree
1 cup vegetable or chicken broth
1/2 cup heavy cream
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 cups baby spinach leaves, optional
Instructions
- Cook the pasta in a large pot of well-salted water to al dente, per the package instructions. Reserve 1 cup of the cooking water before draining.
- While the pasta cooks, warm the olive oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook until fragrant, about 1 minute.
- Stir in the pumpkin puree and broth until well combined. Add the heavy cream, nutmeg, salt, and black pepper. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Reduce the heat to low and stir in the Parmesan cheese until melted. Finally, add the cooked pasta and spinach, if using, and toss until the pasta is well coated and the spinach is wilted. If the sauce seems too thick, add some of the reserved pasta water a little at a time, mixing well after each addition.
- Serve hot, garnished with additional Parmesan cheese. Enjoy!
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar.
- The starchy reserved pasta water helps the sauce cling to the noodles. Add it a little at a time until you reach your preferred consistency.
- Baby spinach adds a pop of color and nutrition. You could also use chopped kale or sage leaves.
