Creamy Pumpkin Pasta

This post may contain affiliate links. See our Privacy Policy for details.

Creamy Pumpkin Pasta is cozy comfort food with a seasonal twist. A velvety sauce made from pumpkin, cream, garlic, and parmesan coats every bite of pasta perfectly. It’s quick, easy, and perfect for chilly nights!

Who says pumpkin is only for pie? I love finding new ways to use it, and this creamy pumpkin pasta might be one of my favorites yet. The sauce is silky smooth, with just the right touch of garlic and cheese to make each bite even better than the last.

If you’ve tried my creamy sausage pasta, you already know I love simple, comforting meals, and this one brings the same easy meal with a fall-inspired twist. Both are quick to whip up but feel like something you’d order at a cozy little restaurant.

Why I love this recipe

This pasta is warm, creamy, and perfectly spiced, and I love that I can make it in under 20 minutes. It’s a deceptively light comfort food, and I never get tired of that silky pumpkin sauce.

Ingredients

• rigatoni pasta – substitute another hearty, thicker pasta if you like
• olive oil
• aromatics – fresh sage leaves, garlic
• pumpkin puree – NOT pumpkin pie filling, just 100% pumpkin
• spices – salt, black pepper, ground nutmeg
• half and half – you can substitute full fat milk if needed or use heavy creamy for a thicker sauce
• parmesan cheese – optional for serving but highly recommended!

Step by step

1. Cook the pasta al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sage, and cook while stirring continuously until aromatic, about 1 minute. (Do not burn garlic!)
3. Add the pumpkin puree, salt, pepper, and nutmeg, and continue cooking for 2-3 more minutes. Add the milk and stir until well combined and creamy.
4. Add the pasta and ½ cup of the reserved pasta water, stirring to combine until the sauce clings to the pasta.
5. Sprinkle the grated Parmesan cheese on top, if using, and serve immediately.

Variations

Make this dish your own with a few easy tweaks. Use penne, fettuccine, or shells in place of rigatoni.

I like tossing in a handful of greens like spinach or kale for a veggie boost. You can also stir in some cooked chicken or sausage if you’re craving more protein. A bit of red pepper flakes adds just the right heat if you like things spicy.

Serving suggestions

I like this pasta as a light(er) carb side with a protein like pork tenderloin or beef and pork meatloaf. This dish makes an easy main dish alongside a Caesar salad or a Broccoli Cranberry Salad.

I love adding warm garlic knots too to catch every drop of sauce. When I make this for guests, I double up and top it with more cheese right before serving.

Storage

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat slowly on the stove or in the microwave, adding a splash of milk or broth to thin the sauce.

Skip the freezing since the sauce can turn grainy when thawed.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!