This delicious Pumpkin Pasta is one of the easiest pasta dishes you can make this fall! Made with real pumpkin, heavy cream, and Parmesan cheese, it's flavorful, creamy, cheesy, and just the right amount of savory pumpkin goodness. Ready in 20 minutes, this recipe is ideal for busy weeknights or cozy Sunday dinners.
Fall or not, this creamy pumpkin pasta is simple to make yet truly comforting for those chilly nights. Whether you're in the mood for some cozy comfort food or just want to make something delicious using pumpkin, you won't need a lot of prep time or fancy ingredients to make this quick recipe. Easily pair this with a green salad, crusty bread, or some roasted vegetables for a complete meal.
Why You'll Love this Pumpkin Pasta Recipe
- Made with real pumpkin. Even if you’re not a fan of pumpkin, the combination of tomato paste, heavy cream, and Parmesan cheese mellows out the flavor so it’s not overwhelmingly pumpkin-y. It has the perfect balance of savory and sweet that most people would enjoy!
- Quick and easy to make. With just a few ingredients and 20 minutes, you can have this delicious pumpkin pasta on the dinner table even on the busiest weeknights. Plus, it’s a one-pot meal so you'll definitely save time and effort on clean-up.
- Creamy and cheesy. The heavy cream gives this pumpkin pasta a rich and luscious texture, while the Parmesan cheese adds just enough salty, nutty flavors to round out the sweetness of the pumpkin.
- Versatile. Mix in some shredded chicken and ground beef for a protein boost, use any type of pasta you’d like, season with herbs like sage or oregano, and add green like spinach or kale.
Pumpkin is Fall's Superfood
Pumpkin is one of the main ingredients in this creamy pumpkin pasta — and guess what? It is fall's superfood. Which means it has a whole list of amazing health benefits. Some of these health benefits includes: helping your eyesight, a great source of fibre, has cancer preventing properties, fights wrinkles, boosts your mood, boosts your immune system, lowers blood pressure, and promotes heart health.
Ingredient Notes
To make this creamy Pumpkin Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - I use cavatappi for this recipe, but you can use any pasta you have on hand like macaroni, penne, ziti, and rigatoni.
- olive oil - for sautéing the aromatics.
- garlic - fresh minced garlic adds a lot of flavor to the dish.
- pumpkin puree - use canned, pure pumpkin puree for this recipe. Don’t buy the pumpkin pie filling because it has added sugar and spices that’s certainly not for this recipe. Feel free to make your own pumpkin puree at home.
- tomato paste - a little bit of tomato paste provides a rich umami flavor.
- salt and pepper - season to taste.
- heavy cream - this transforms the sauce into a rich, creamy, and delicious mixture. You can use half-and-half or whole milk, but the texture won't be as creamy.
- cinnamon - a pinch of cinnamon adds a hint of warmth and sweetness.
- Parmesan cheese - for topping the pasta. Use freshly grated for the best flavor.
You will also need a medium cooking pot and a medium skillet or saucepan.
How to Make the Best Pumpkin Pasta
- Cook pasta. Bring a medium pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente, or according to package instructions. Reserve 1 cup of the pasta water and drain. Set aside.
Recipe Variations
- Use homemade pumpkin puree. Make your own pumpkin puree by roasting a small pumpkin in the oven and pureeing it in a food processor.
- Skip the cream. Go light by swapping out the heavy cream for vegetable or chicken broth.
- Add meat. Give this pasta a protein boost by stirring in some shredded chicken, ground beef, or Italian sausage are all great options.
- Mix in some veggies. Try adding spinach, kale, mushrooms, or zucchini for a healthier meal.
- Experiment with seasonings. Use your favorite herbs and spices such as oregano, basil, parsley, nutmeg, turmeric, and red pepper flakes for an extra boost of flavor.
- Sprinkle some nuts. Add some crunch with walnuts, hazelnuts, cashews, or pine nuts.
- Make it extra cheesy. Pile on more Parmesan cheese, or add in some mozzarella for a melty cheesy pasta.
How to Serve
Serve this delicious Pumpkin Pasta on its own or pair it with a salad, bread, vegetables, or grilled or baked protein such as:
- Caesar Salad
- Rosemary Garlic Focaccia Bread
- Oven-Baked Chicken Breast
- Cheesy Garlic Bread
- Balsamic Roasted Broccoli
- Pecan Crusted Chicken
For more recipe inspiration, see our 30 Best Side Dishes for Pasta.
Recipe Tips and Tricks
- Don’t overcook the pasta. Cook it until al dente as it will continue to cook in the sauce. The perfect texture still has a bite to it.
- Use a tubular type of pasta. Tubular shapes like cavatappi, rigatoni, ziti, macaroni, and penne are all great options to hold the sauce better.
- Save some pasta water. Thin out the sauce with pasta water if it becomes too thick. It also creates the perfect creamy texture to help it cling to the pasta.
Storing and Freezing Instructions
How to Store
Keep any leftover pumpkin pasta in an airtight container and store it in the refrigerator for up to 4 days.
How to Reheat
Reheat creamy pumpkin pasta in a saucepan over medium-low heat, stirring occasionally until warmed through. You may need to add a bit more water or broth if the sauce thickens too much during storage. If you’re in a rush, you can also heat it in the microwave for 30 seconds or so.
How to Freeze
Let the pasta cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. To serve, allow the pasta to thaw overnight in the refrigerator before reheating according to the instructions above.
More Pumpkin Recipes
- Coconut Curry Pumpkin Soup
- Pumpkin Pancakes
- Pumpkin Cornbread
- Carrot Pumpkin Soup
- Pumpkin Energy Bites
- Pumpkin Hummus
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Recipe
Creamy Pumpkin Pasta
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This delicious Pumpkin Pasta is one of the easiest pasta dishes you can make this fall! Made with real pumpkin, heavy cream, and Parmesan cheese, it's flavorful, creamy, cheesy, and just the right amount of savory pumpkin goodness. Ready in 20 minutes, this recipe is ideal for busy weeknights or cozy Sunday dinners.
Ingredients
- 1 pound pasta, uncooked
- 2 tablespoons olive oil
- 2 cloves garlic, pressed or minced
- 15 ounces canned pumpkin puree
- 2 tablespoons tomato paste
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream
- a pinch of cinnamon
- ¼ cup Parmesan cheese, grated
Instructions
- Bring a medium pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente, or according to package instructions. Reserve 1 ½ cups of the pasta water and drain. Set aside.
- In a medium skillet or saucepan, heat oil over medium-high heat. Add the garlic and sauté for about 20-30 seconds until fragrant. Be careful not to burn the garlic.
- Add pumpkin puree, tomato pasta, 1 cup of the reserved pasta water, salt, and pepper. Stir to combine and bring mixture to a boil.
- Turn the heat down to low and simmer uncovered for 10 minutes.
- Stir in heavy cream and cinnamon. If the sauce feels too thick, stir in some water until desired consistency is reached.
- Add in the drained pasta and toss to combine. Sprinkle with Parmesan cheese and serve.
Notes
How to store: Keep any leftover pumpkin pasta in an airtight container and store it in the refrigerator for up to 4 days.
How to reheat: Reheat creamy pumpkin pasta in a saucepan over medium-low heat, stirring occasionally until warmed through. You may need to add a bit more water or broth if the sauce thickens too much during storage. If you’re in a rush, you can also heat it in the microwave for 30 seconds or so.
How to freeze: Let the pasta cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. To serve, allow the pasta to thaw overnight in the refrigerator before reheating according to the instructions above.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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Lindsay Kopecky says
I want to make this for dinner on Friday night. Would it be possible to make this sauce ahead of time and refrigerate it?
Sam | Ahead of Thyme says
Yes, it should be possible. Just give it a quick reheat and maybe add a pinch of water if the consistency is too thick.