Fall comfort food doesn’t get much better than this silky, satisfying pasta dish.
The natural sweetness of pumpkin creates the perfect base for a rich, velvety sauce that clings beautifully to every strand of pasta.
This recipe transforms simple pantry staples into something that feels restaurant-worthy but comes together in your own kitchen in under 30 minutes.
The combination of warm spices, creamy texture, and hearty pasta makes it the kind of meal that instantly becomes a family favorite
Why You’ll Love This Recipe
You probably already have most of the ingredients in your pantry, and the entire dish comes together while your pasta water is boiling.
The sauce is naturally thick and glossy without any flour or cornstarch tricks—the pumpkin puree does all the work! It’s rich enough to feel special but not so heavy that you’ll need a nap afterward.
Kids love the mild, slightly sweet flavor, while adults appreciate the sophisticated blend of herbs and spices. It’s also incredibly versatile. You can easily add cooked chicken, sautéed mushrooms, or crispy pancetta to make it heartier.
Ingredients
- 1 pound fusilli, penne, or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Fresh sage leaves for garnish (optional)
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Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Start the sauce: While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the base: Stir in the pumpkin puree and cook for 2-3 minutes, stirring frequently. This helps concentrate the flavors and removes any raw taste.
- Add the cream: Slowly pour in the heavy cream while stirring constantly. Add the broth, chopped sage, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer.
- Finish the sauce: Let the sauce simmer for 5-7 minutes until it thickens slightly. Stir in the butter and Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.
- Combine: Add the drained pasta to the sauce and toss gently to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Serve: Transfer to serving bowls and top with additional Parmesan cheese and fresh sage leaves if desired. Serve immediately while hot.
Creamy Pumpkin Pasta
This comforting autumn pasta features tender penne or rigatoni tossed in a luxuriously smooth pumpkin cream sauce. Ready in just 30 minutes with simple ingredients, it’s an easy weeknight dinner that feels special enough for entertaining this fall!
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pound fusilli, penne, or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Fresh sage leaves for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Start the sauce: While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the base: Stir in the pumpkin puree and cook for 2-3 minutes, stirring frequently. This helps concentrate the flavors and removes any raw taste.
- Add the cream: Slowly pour in the heavy cream while stirring constantly. Add the broth, chopped sage, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer.
- Finish the sauce: Let the sauce simmer for 5-7 minutes until it thickens slightly. Stir in the butter and Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.
- Combine: Add the drained pasta to the sauce and toss gently to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Serve: Transfer to serving bowls and top with additional Parmesan cheese and fresh sage leaves if desired. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
