This creamy pumpkin pasta is perfect for cozy dinners! Made with rich pumpkin puree, garlic, and a dash of cream, it’s warm and comforting, like a hug in a bowl!
You won’t believe how easy it is to make! Just cook the pasta, mix in the pumpkin sauce, and voila! I love it with a sprinkle of cheese on top—talk about tasty comfort food!
Key Ingredients & Substitutions
Pasta: I recommend using fusilli or penne as they hold sauce nicely! However, feel free to substitute with any pasta you like, such as spaghetti or even gluten-free options if needed.
Pumpkin Puree: Canned pumpkin is super convenient and always available. If you prefer, make your own by roasting or steaming fresh pumpkin, then blending it until smooth.
Heavy Cream: If you’re looking to lighten things up, half-and-half works well. For a dairy-free version, opt for coconut milk or a soy-based cream for still creamy results.
Cheese: Parmesan adds great flavor, but you can use Pecorino Romano or even a vegan cheese for a dairy-free meal.
Herbs: If you don’t have sage or thyme, Italian seasoning or fresh basil can work in a pinch! They bring a lovely aroma and flavor to the dish.
How Do You Make Sure The Sauce is Creamy?
A creamy pumpkin sauce is all about balance and incorporating your ingredients correctly. Follow these steps to make sure your sauce achieves the perfect texture:
- Start by cooking your onions until they’re soft and translucent; this builds a great base flavor.
- When adding pumpkin puree and cream, mix them thoroughly to avoid any lumps. Let the mixture simmer gently so it thickens, which gives you that creamy consistency.
- If the sauce gets too thick, gradually add reserved pasta water. This starchy water helps the sauce cling to the pasta without being watery.
Remember to stir in the cheese while the sauce is still hot; it melts more easily that way, giving you that desirable creaminess!
Creamy Pumpkin Pasta
Ingredients You’ll Need:
- Pasta: 12 oz (340 g) pasta (fusilli, penne, or your choice)
- Pumpkin Puree: 1 cup pumpkin puree (canned or homemade)
- Cream: 1 cup heavy cream or half-and-half
- Oil/Butter: 2 tablespoons olive oil or butter
- Garlic: 3 cloves garlic, minced
- Onion: 1 small onion, finely chopped
- Spices: 1/2 teaspoon ground nutmeg
- Optional: 1/2 teaspoon smoked paprika (for warmth)
- Herbs: 1/2 teaspoon dried sage or thyme
- Seasoning: Salt and freshly ground black pepper, to taste
- Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
- Garnish: Fresh parsley or sage leaves (optional)
How Much Time Will You Need?
This creamy pumpkin pasta takes about 10-15 minutes of prep and 15-20 minutes of cooking, making for a total time of about 30-35 minutes. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add your choice of pasta and cook according to the package directions until it’s al dente. Once done, drain the pasta but remember to save about 1/2 cup of the pasta water for later!
2. Sauté the Aromatics:
While your pasta is cooking, grab a large skillet and heat the olive oil or butter over medium heat. Once hot, toss in the chopped onion and sauté it for about 3-4 minutes until it’s nice and translucent. Then, add the minced garlic and continue to sauté for another minute until the garlic is fragrant—this is when your kitchen starts to smell amazing!
3. Create the Pumpkin Sauce:
Now, stir in the pumpkin puree along with the heavy cream, ground nutmeg, smoked paprika (if using), and dried sage or thyme. Mix everything together well and let it simmer gently for about 3-5 minutes. This allows the flavors to meld together beautifully.
4. Season the Sauce:
Give your sauce a taste and season it with salt and freshly ground black pepper to suit your preferences. Enjoy the aroma!
5. Combine Pasta and Sauce:
Add the cooked pasta to the skillet with your pumpkin sauce and toss everything together until the pasta is well coated. If your sauce appears too thick, gradually add some of the reserved pasta water until it reaches your desired creaminess.
6. Finish with Cheese:
Sprinkle in the grated Parmesan cheese and stir it all together until the cheese is melted and the sauce is creamy. It’s getting good!
7. Serve and Enjoy:
Remove the skillet from heat and serve your delicious creamy pumpkin pasta immediately. Don’t forget to garnish with extra Parmesan and fresh parsley or sage leaves if you like. Perfect for cozy dinners with friends and loved ones!
Enjoy your cozy creamy pumpkin pasta dinner!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, cut it into chunks, roast it until tender, then scoop out the flesh and blend until smooth to make your own puree. Just be mindful that it may have a slightly different texture than canned pumpkin.
What Pasta Works Best for This Recipe?
Fusilli and penne are great options because they hold onto the sauce well, but feel free to use any pasta you prefer! Whole wheat, gluten-free, or even spiralized vegetables will work just fine.
Can I Make This Recipe Vegan or Dairy-Free?
Yes! To make it vegan, substitute heavy cream with full-fat coconut milk or a plant-based cream alternative, and use nutritional yeast instead of Parmesan cheese for that cheesy flavor. Just be sure your pasta is also free of eggs.
How Do I Store Leftover Pumpkin Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or a bit of water to help rehydrate the sauce, as it may thicken in the fridge.
