Creamy Pumpkin Pasta

This creamy pumpkin pasta is rich, comforting, and packed with savoury flavour. It’s the perfect cosy dinner for autumn and beyond.

Creamy Pumpkin Pasta is one of those satisfying dishes that delivers maximum comfort with minimal effort. It’s velvety, flavourful, and just the right amount of indulgent – without being heavy. The pumpkin purée creates a smooth, creamy base that’s infused with garlic, sage, and a touch of nutmeg for warmth.

Tossed with al dente rigatoni and finished with freshly grated Parmesan and crispy sage, this pasta makes a beautiful meatless main or a stunning side dish. Whether you’re cooking for a busy weeknight or hosting a cosy fall dinner, this recipe is both simple and impressive.

Tips for the Best Results

• Use fresh sage for the best flavour – Finely chopped sage gives the sauce a savoury, aromatic base. Frying a few leaves for garnish adds a lovely crispy finish.
• Don’t skip the nutmeg – It enhances the natural sweetness of the pumpkin and adds depth to the sauce. A little goes a long way.
• Reserve some pasta water – If your sauce gets too thick, a splash of pasta water helps loosen it while clinging beautifully to the noodles.
• Use good-quality Parmesan – Freshly shredded Parmesan melts into the sauce more smoothly than pre-grated versions.
• Cook the pasta al dente – This ensures the noodles hold up in the rich sauce without becoming mushy.

Ingredients & Substitutions

• Rigatoni (or other short pasta): Rigatoni’s ridges catch the creamy sauce perfectly, but penne, fusilli, or orecchiette are all great alternatives.
• Olive oil: Used for sautéing and crisping the sage. Butter can also be used for a richer flavour.
• Fresh sage leaves: Chopped sage is sautéed into the sauce, and whole leaves are fried for garnish. If needed, substitute with a small pinch of dried sage, but fresh is highly recommended.
• Garlic: Adds depth and aroma. Fresh is best, but garlic paste can work in a pinch.
• Onion: Adds sweetness and body to the sauce. Shallots can be used as a substitute for a slightly milder flavour.
• Pumpkin purée: Canned pumpkin purée (not pumpkin pie filling) is the base of the sauce. You can use homemade purée if available. Butternut squash purée is a good substitute.
• Red pepper flakes: Adds gentle heat. Omit or adjust to taste.
• Vegetable or chicken broth: Thins the sauce and adds savoury flavour. Use whichever you have on hand.
• Heavy cream: Provides richness and silky texture. You can substitute with half-and-half, though the sauce will be slightly less creamy.
• Ground nutmeg: Adds warmth and enhances the pumpkin. Don’t use too much – just a pinch is plenty.
• Salt and pepper: Season to taste to bring out the flavours.
• Parmesan cheese: Melts into the sauce for a salty, savoury finish. Grana Padano or Pecorino Romano can be used if preferred.
• Crispy sage (for garnish): Adds texture and a pop of flavour to finish the dish beautifully.

Looking for More Pasta Dishes?

Check out more of my favourite pasta recipes!

Ricotta Stuffed Shells combine pasta, creamy ricotta, and spinach all topped with marinara – comfort food that’s easy and delicious!

This Cajun Chicken Alfredo Pasta Recipe is a spicy take on a creamy classic. The best of both worlds in one easy dish with Andouille sausage!

This Jamaican jerk chicken pasta will have your family licking their plates, this Rasta Pasta Recipe is a Jamaican-inspired meal you’ll love!

Creamy Pumpkin Pasta

Yields: 4 Servings | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

• 1 lb (454 g) rigatoni or other short pasta
• 1 tablespoon olive oil
• 3-4 sage leaves, chopped fine
• 4 garlic cloves, minced
• 1/2 medium onion, diced
• 1 (15 oz) can pumpkin puree
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup Parmesan cheese, freshly shredded

For serving:

• Additional whole sage leaves (6-8)
• Olive oil (for frying sage)
• Toasted walnuts

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
2. Prepare the sauce base:
   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped sage leaves and sauté for about 1 minute until fragrant. Add the diced onion and cook until softened, about 4-5 minutes. (Image 1)
3. Add garlic and spices:
   Stir in the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly to prevent burning. (Image 2)

1. Add pumpkin and liquids:
   Stir in the pumpkin puree, vegetable or chicken broth, heavy cream, and ground nutmeg. (Image 3) Mix well and bring to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens. (Image 4)

1. Season and combine:
   Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. (Image 5)
2. Add cheese:
   Stir in the freshly shredded Parmesan cheese until melted and incorporated. (Image 6)
3. Make crispy sage leaves:
   In a small pan, heat about 2 tablespoons olive oil over medium heat. Once hot, add whole sage leaves and fry for 1-2 minutes until crispy but not burnt. Remove with a slotted spoon and drain on paper towels.
4. Serve:
   Plate the creamy pumpkin pasta and garnish with the crispy sage leaves and toasted walnuts. Sprinkle additional Parmesan if desired.

Continue to Content

Yield: 4 Servings

Creamy Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This creamy pumpkin pasta is rich, comforting, and packed with savoury flavour. It’s the perfect cosy dinner for autumn and beyond.

Print

Ingredients

• 1 lb (454 g) rigatoni or other short pasta
• 1 tablespoon olive oil
• 3-4 sage leaves, chopped fine
• 4 garlic cloves, minced
• 1/2 medium onion, diced
• 1 (15 oz) can pumpkin puree
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup Parmesan cheese, freshly shredded

For serving:

• Additional whole sage leaves (6-8)
• Olive oil (for frying sage)
• Toasted walnuts

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the
   pasta cooking water.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped sage leaves and sauté for about 1 minute until fragrant. Add the diced onion and cook until softened, about 4-5 minutes.
3. Stir in the minced garlic and red pepper flakes. Cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the pumpkin puree, vegetable or chicken broth, heavy cream, and ground nutmeg. Mix well and bring to a gentle simmer. Let it cook for about 5 minutes,
   stirring occasionally, until the sauce slightly thickens.
5. Season with salt and pepper to taste. Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to
   loosen it.
6. Stir in the freshly shredded Parmesan cheese until melted and incorporated.
7. In a small pan, heat about 2 tablespoons olive oil over medium heat. Once hot, add whole sage leaves and fry for 1-2 minutes until crispy but not burnt. Remove with a
   slotted spoon and drain on paper towels.
8. Plate the creamy pumpkin pasta and garnish with the crispy sage leaves and toasted walnuts. Sprinkle additional Parmesan if desired.

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Nutrition Information:

Yield:

4

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 559mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 9g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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