Creamy Pumpkin Pasta: Easy and Delicious Recipe

The first time I stirred warm pasta into this silky orange sauce, the whole kitchen smelled like toasted cloves and creamy garlic. This creamy pumpkin pasta is what fall tastes likerich, velvety, and packed with that cozy “something’s bubbling on the stove” feeling. It’s been making the rounds lately, and with good reason: it feels indulgent but comes together faster than you’d guess.

It’s built on canned pumpkin (yes, the good stuff), a splash of broth, and just enough cream to make it luxuriously smooth without feeling heavy. A pinch of nutmeg takes it into comfort-overdrive. No blender, no fuss, and it still feels like a dish you’d get at a rustic café tucked into a leaf-lined street. Best part? Uses pantry staples and takes less than 30 minutes. This fall pasta recipe might just be your new weeknight go-to.

I started making this one brisk October in 2017back when I was deep in testing cozy dinners for my holiday roundup. My husband walked in mid-stir and said, “It smells like Thanksgiving in here.” That’s when I knew it worked. I keep the heat low while adding the cream so nothing separatesthat’s the trick for the silkiest texture. After nearly a decade of food photography and test kitchen work, this is one of those recipes that makes the cut again and again.

Thomas Baker

Creamy Pumpkin Pasta: Easy and Delicious Recipe

This Creamy Pumpkin Pasta is the ultimate Fall Pasta Recipe perfect for cozy autumn evenings. Featuring a rich and garlicky pumpkin sauce made with real pumpkin purée, fresh sage, parmesan, walnuts, and pepitas, this Pumpkin Pasta Recipe offers a creamy, comforting twist on traditional pasta dishes. Ideal for a quick weeknight dinner, it’s a healthy, vegetarian-friendly option that brings the flavors of fall right to your table.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 468

Ingredients Method Notes

Ingredients

  

• 8 ounces pasta (fettuccine, spaghetti, linguini)
• 1/4 cup olive oil
• 3 teaspoons minced garlic
• 1 cup pumpkin purée
• 2 Tablespoons milk
• 1 Tablespoon white wine vinegar (or apple cider vinegar)
• 3/4 cup vegetable broth
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 3-4 fresh sage leaves (or 1/2 teaspoon dried sage)
• 1/2 cups grated parmesan
• 2 cups spinach
• 1/4 cup chopped walnuts
• 2 Tablespoons roasted pepitas

Method

 

1. Cook the pasta according to directions.
2. Meanwhile, sauté the olive oil and garlic in a pan for 2-3 minutes over medium-high heat.
3. Lower the heat to medium, then add pumpkin purée, milk, vinegar, vegetable broth, salt, and pepper.
4. Quickly whisk and simmer for about 4-5 minutes.
5. Whisk in the sage and parmesan.
6. Turn off the heat and continue to whisk for 2-3 minutes, until sauce thickens slightly.
7. Stir in spinach, then add in the cooked pasta.
8. Top with walnuts, pepitas, extra parmesan if desired, and garnish with sage.
9. Enjoy!

Notes

• To store pumpkin pasta, let it cool completely. Place in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months. Tip: You can leave sage leaves whole and remove later or finely chop and keep in the pasta. Adjust sage amount to taste!

Why You’ll Love This Creamy Pumpkin Pasta

This Creamy Pumpkin Pasta is truly a comforting embrace in a bowlperfect for those crisp, cozy fall evenings. Here’s why it’s a recipe you’ll want to keep on repeat:

• Comfort meets simplicity: It tastes like a gourmet meal but magically comes together in just 30 minutes from start to finish.
• Packed with seasonal goodness: Real pumpkin purée and fragrant fresh sage infuse it with that quintessential autumn flavor.
• Pantry-friendly: You’ll likely find most of the ingredients already stocked in your kitchen.
• Customizable and versatile: It’s a delightful vegetarian dish as is, but you can easily add shredded rotisserie chicken, sautéed mushrooms, or chickpeas for a heartier meal.

Key Ingredients and Practical Prep

This recipe focuses on simple ingredients that deliver incredible flavor. Understanding each component helps create a balanced and delicious dish:

• Pumpkin purée: Crucial for the creamy base. Always use canned 100% pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.
• Fresh sage: Provides a distinct, earthy aroma that perfectly complements pumpkin. If using dried sage, remember it’s more potent; use about 1/2 teaspoon for every tablespoon of fresh.
• Parmesan cheese: Freshly grated Parmesan adds a salty, nutty depth that beautifully balances the sweetness of the pumpkin and the richness of the sauce.
• Fresh spinach: A quick and easy way to incorporate greens, adding a touch of freshness and nutrition without overpowering the creamy texture.
• Milk: For the creamiest sauce, whole milk or half-and-half works best, providing richness without being too heavy.
• Vegetable broth: Adds savory depth and helps achieve the perfect sauce consistency.
• White vinegar: A secret ingredient! Just a touch brightens the flavors and prevents the sauce from tasting flat.

Pro Tip: To make your cooking process smooth and stress-free, chop your garlic and sage, measure out your pumpkin, milk, and broth, and grate your Parmesan while the pasta boils. This mise en place approach makes a huge difference!

Ingredients

For a deliciously creamy pumpkin pasta, gather these simple ingredients:

• 1 lb (450g) short pasta (e.g., penne, rigatoni, rotini)
• 2 tbsp olive oil
• 3-4 cloves garlic, minced
• 1 (15-oz/425g) can 100% pure pumpkin purée (not pie filling)
• 1 cup whole milk or half-and-half
• 1/2 cup vegetable broth
• 1 tsp white vinegar
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 tbsp fresh sage, chopped (or 1/2 tsp dried sage)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 4-5 oz (140g) fresh baby spinach
• Optional toppings: Toasted walnuts, pepitas (pumpkin seeds), extra Parmesan, fresh sage sprigs for garnish

Step-by-Step: How It Comes Together

This creamy pumpkin pasta isn’t just deliciousit’s also incredibly simple to make, requiring no special equipment like a blender. Just follow these straightforward steps for a comforting meal:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta waterit’s your secret weapon for adjusting sauce consistency later! Drain the pasta and set aside.
2. Sauté aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
3. Build the sauce base: Reduce the heat to medium-low. Whisk in the entire can of pumpkin purée, 1 cup of milk (or half-and-half), 1/2 cup of vegetable broth, and 1 teaspoon of white vinegar. Stir until smooth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to your taste.
4. Add richness and flavor: Stir in the chopped fresh sage and 1/2 cup of freshly grated Parmesan cheese. Continue whisking gently until the Parmesan is completely melted and incorporated into the sauce. Let the sauce simmer for 4-5 minutes, stirring occasionally, allowing it to thicken slightly. Remember: maintain a gentle simmer; avoid bringing the sauce to a rolling boil once dairy is added.
5. Combine and finish: Add the drained pasta to the skillet with the pumpkin sauce. Toss everything together until the pasta is thoroughly coated. Now, add the fresh baby spinach, tossing gently until it wilts into the sauce, which typically takes just 1-2 minutes. If the sauce seems too thick, gradually add splashes of your reserved pasta water until it reaches your desired creamy consistency.
6. Serve and garnish: Divide the creamy pumpkin pasta among serving bowls. For an extra touch of flavor and texture, top with toasted walnuts, crunchy pepitas, and a generous sprinkle of additional Parmesan cheese. Garnish with a fresh sprig of sage for that perfect, inviting finish!

Important Note: When cooking with dairy, always keep the heat low to medium-low, especially after adding milk and cheese. Boiling dairy can cause the sauce to curdle or separate, losing its desired creamy texture.

Quick Cooking Timeline

How to Store and Reheat

If you’re fortunate enough to have leftovers of this delicious pasta (it’s rare, but it happens!), here’s how to properly store and reheat them to maintain their deliciousness:

• Refrigerate: Allow the creamy pumpkin pasta to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3–5 days.
• Freeze: For longer storage, this pasta freezes quite well! Place the cooled pasta in a freezer-safe, airtight container or heavy-duty freezer bag. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: The best way to reheat is gently on the stovetop. Transfer the pasta to a pan and warm over medium-low heat, adding a splash of water, milk, or vegetable broth to loosen the sauce and restore its creamy texture. While microwaving works in a pinch, the sauce might become a bit thicker, and the pasta can sometimes dry out.

Pro Tip: If you used optional toppings like toasted walnuts or pepitas, store them separately. This prevents them from becoming soggy and keeps them perfectly crunchy for reheating!

Storage Tips Table

Tweaks and Troubleshooting

This creamy pumpkin pasta recipe is quite forgiving, making it perfect for both seasoned cooks and beginners. Here are a few ways to customize it or fix common kitchen hiccups:

• Sauce too thick? No problem! Gradually add a splash of your reserved pasta water, vegetable broth, or even a little milk, stirring until it reaches your desired silky consistency.
• No fresh sage? You can absolutely use dried sage instead. Just replace 2 tablespoons of fresh sage with 1/2 teaspoon of dried sage for a similar earthy flavor profile.
• Craving more protein? Easily stir in shredded rotisserie chicken, crispy pan-fried bacon, browned Italian sausage, or even plant-based options like chickpeas or white beans for a heartier meal.
• Want more veggies? Sautéed mushrooms, roasted Brussels sprouts, or even a handful of chopped kale can be added alongside the spinach to boost the vegetable content and add extra texture.
• Texture tips: If your sauce appears to separate (which can happen if cooked too high), try whisking it briskly over very low heat. Sometimes a tiny knob of butter or a splash of milk can help bring it back together.

Serving Suggestion: This rich and comforting dish pairs beautifully with a crisp green side salad dressed with a light vinaigrette, or warm, crusty garlic bread to soak up every last bit of that delicious sauce.

Expert Insight: The Appeal of Creamy Pumpkin Pasta

From a culinary perspective, using pumpkin as the foundation for a creamy sauce is brilliant. It naturally provides a velvety texture and a subtle, earthy sweetness that beautifully complements savory ingredients. This approach allows for a rich, comforting pasta dish that feels indulgent yet can be lighter than versions reliant solely on heavy cream, all while delivering the seasonal nutrients and vibrant color of pumpkin. It’s a testament to how humble ingredients can create sophisticated flavors.

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The Journey to My Creamy Pumpkin Pasta

This creamy pumpkin pasta recipe is a true labor of love, born from countless fall evenings spent experimenting in my kitchen. I remember one attempt where the sauce was stubbornly too thick, another where the flavors just didn’t pop, and even a time I accidentally used pumpkin pie filling instead of pure purée! Each of these minor culinary misadventures taught me something valuable: the importance of reserving pasta water, the subtle lift a touch of vinegar can bring, and the absolute necessity of reading labels. Through these hands-on trials, I finally perfected the balance of rich, smooth sauce and perfectly tender pasta, creating a dish that truly embodies comfort and coziness, making every effort completely worthwhile.

FAQs ( Creamy Pumpkin Pasta )

Conclusion

This creamy pumpkin pasta recipe is truly a winner, coming together in under 30 minutes to yield a silky, comforting dish you’ll absolutely want on repeat. The rich, velvety sauce clings perfectly to every strand of tender pasta, offering that irresistible cozy kitchen warmth with every bitesimple, satisfying, and just right for those busy weeknights when you crave something special without the fuss.

Don’t hesitate to make it your own! Feel free to add a handful of toasted walnuts for crunch, or swap spinach for kale if you prefer a heartier green. And remember, leftovers reheat beautifully with just a splash of broth or milka little trick I picked up from a wonderful chef friend. This recipe is as flexible as it is foolproof, designed to make your homemade cooking shine effortlessly.

I’d genuinely love to see your take on this family-friendly favorite! Did this creamy pumpkin pasta evoke any cherished fall traditions for you? Share your photos and stories with me, and please pass this recipe along to someone who could use a little comforting goodness in their life. Trust me, your kitchen (and your taste buds!) will thank you for it!