Creamy Pumpkin Pasta
If you’re ready to bring cozy fall flavors to your dinner table, this creamy pumpkin pasta is here to make your weeknight meals extra special. It’s rich, silky, and bursting with warm autumn notes, yet it’s quick enough for busy evenings. The savory-sweet blend of pumpkin, garlic, and Parmesan creates a comfort food dish that feels both indulgent and wholesome.
Servings 4
Calories 420kcal
Cost $10-$12
Ingredients
- 12 ounces pasta penne, fettuccine, or your choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup heavy cream or half-and-half for lighter
- ½ cup grated Parmesan cheese plus more for serving
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg optional, for warmth
- ½ cup reserved pasta water as needed to thin sauce
- Fresh parsley chopped, for garnish
Instructions
- Fill a large pot with salted water and bring it to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water, then drain and set the pasta aside.
- In a medium saucepan or large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Stir the pumpkin puree into the garlic, letting it warm through for about 1 minute. This step helps bring out the natural sweetness of the pumpkin.
- Pour in the heavy cream and stir until smooth. Let the mixture simmer gently for 2–3 minutes to thicken slightly. Add salt, pepper, and nutmeg (if using), adjusting to taste.
- Stir in the Parmesan cheese until fully melted into the sauce. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta directly into the skillet with the sauce. Toss well to coat every piece evenly. Let it cook together for about 1 minute so the pasta absorbs some of the sauce’s flavor.
- Divide into bowls, sprinkle with extra Parmesan and fresh parsley, and serve immediately.
Notes
Salt your pasta water well.
This is the first opportunity to season your pasta, and it makes a big difference in flavor. Think of it as adding flavor from the inside out. Don’t skip the pasta water.
The starchy water helps the sauce cling to the pasta and gives it a silky finish. Add it a little at a time until the sauce is just right. Grate fresh Parmesan.
Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan melts better and gives a richer taste. Taste and adjust seasoning.
Pumpkin has a mild flavor, so don’t be shy with salt, pepper, or even a pinch of red pepper flakes if you like heat.
This is the first opportunity to season your pasta, and it makes a big difference in flavor. Think of it as adding flavor from the inside out. Don’t skip the pasta water.
The starchy water helps the sauce cling to the pasta and gives it a silky finish. Add it a little at a time until the sauce is just right. Grate fresh Parmesan.
Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan melts better and gives a richer taste. Taste and adjust seasoning.
Pumpkin has a mild flavor, so don’t be shy with salt, pepper, or even a pinch of red pepper flakes if you like heat.