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Creamy Pumpkin Pasta

A quick and delicious weeknight dinner that transforms humble ingredients into a gourmet experience. The rich pumpkin sauce coats your favorite pasta for a satisfying fall meal that comes together in minutes, not hours.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 425 kcal

Equipment

  • Large Pot
  • Large Skillet
  • Whisk

Ingredients
  

  • 12 oz pasta penne, fettuccine, or rigatoni work best
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 cup vegetable or chicken broth
  • 3/4 cup heavy cream substitute: full-fat coconut milk for dairy-free option
  • 1/2 cup Parmesan cheese freshly grated (substitute: nutritional yeast for vegan option)
  • 1/2 tsp dried sage
  • 1/4 tsp nutmeg freshly grated if possible
  • 1/4 tsp cinnamon
  • salt and pepper to taste
  • fresh sage leaves for garnish (optional)
  • toasted pumpkin seeds for garnish (optional)

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil. Add your pasta of choice and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
  • Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Reduce heat to medium-low and add the pumpkin puree to the onion-garlic mixture. Stir continuously for 2 minutes to cook off the raw pumpkin flavor and deepen the color slightly.
  • Pour in the broth gradually while whisking to incorporate it smoothly with the pumpkin. Once well combined, add the heavy cream, stirring constantly to prevent scalding. Bring the mixture to a gentle simmer.
  • Add the dried sage, nutmeg, and cinnamon to the sauce, stirring to distribute the spices evenly. Season with salt and pepper to taste. Let the sauce simmer gently for 5 minutes.
  • Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  • Add the drained pasta to the sauce, tossing gently until each piece is thoroughly coated. Garnish with fresh sage leaves and toasted pumpkin seeds if desired. Serve immediately.

Notes

For a healthier version, try whole wheat or chickpea pasta, replace heavy cream with evaporated milk, or add baby spinach when combining pasta with sauce for extra nutrients. The sauce alone can be frozen for up to 1 month - just thaw overnight before reheating.

Nutrition

Calories: 425kcalCarbohydrates: 56gProtein: 12gFat: 18gSaturated Fat: 10gFiber: 3gSugar: 5g
Keyword Pumpkin Pasta, Creamy Pasta, Fall Recipes, Pumpkin Sauce, Weeknight Dinner
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