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Creamy Pumpkin Pasta Recipe

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Creamy Pumpkin Pasta is a comforting dish perfect for fall, featuring penne or rigatoni pasta coated in a rich sauce made from pumpkin puree, heavy cream, garlic, and Parmesan cheese. With optional sage and a pinch of nutmeg for added warmth, this easy pasta recipe is perfect for a cozy dinner. Serve it with extra Parmesan for a complete meal.

Ingredients

Scale
  • 12 ounces pasta (penne, rigatoni, or fettuccine)
  • 1 cup pumpkin puree (canned or homemade)
  • ยฝ cup heavy cream
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ยฝ cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh sage leaves (optional, chopped)
  • ยผ teaspoon ground nutmeg
  • Salt and pepper to taste
  • ยฝ cup vegetable or chicken broth
  • Red pepper flakes (optional)

Instructions

  • Cook pasta according to package instructions until al dente. Drain and set aside.
  • In a large pan, heat olive oil and butter over medium heat. Sautรฉ the onion and garlic until softened.
  • Stir in pumpkin puree, broth, and heavy cream. Simmer for 5 minutes.
  • Add Parmesan, nutmeg, salt, pepper, and red pepper flakes (if using). Stir until the sauce thickens.
  • Toss in the cooked pasta, mixing until well coated. Sprinkle with fresh sage if desired.
  • Serve warm, topped with extra Parmesan cheese.

Notes

  • Use canned pumpkin puree for convenience, or homemade for a fresher taste.
  • Adjust the creaminess by adding more or less heavy cream.
  • The red pepper flakes add a subtle kick but can be omitted for a milder flavor.

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