Fall is the perfect time to enjoy this cozy Creamy Pumpkin Pasta! Its rich, comforting flavors and velvety texture are sure to satisfy. Even better, this dish is easy to prepare and ready in under 30 minutes!
This delectable dish is made with pumpkin puree, garlic, half and half, and a blend of herbs and spices. I often pair it with a tube-shaped pasta like penne, rigatoni, or ziti. These varieties stand up well against the thick creamy pumpkin sauce. If you’re a traditionalist, you can certainly use long pasta like spaghetti, linguine, or fettuccine noodles. This creamy
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, peeled and finely chopped
- 2 cloves garlic, minced
- 15 ounces pumpkin puree
- 1/2 cup water, chicken, or vegetable broth
- 1/2 cup 2% milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3/4 cup grated parmesan
- 1/2 cup half and half
- 12 ounces penne, rigatoni, or ziti pasta
How to Make Creamy Pumpkin Pasta
- Pasta: Cook the pasta in a large pot and follow the package instructions. Drain the pasta and place it back in the pot.
- Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the onions and cook them for 3-4 minutes, stirring often, until softened and glossy in appearance. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the garlic and cook for 30 seconds.
- Make the Sauce: Next, add the pumpkin puree, 1/2 cup water (or broth), 1 cup milk, dried herbs, remaining salt and black pepper, the ginger, and nutmeg to the skillet. Gently stir the mixture, and simmer over medium-low heat for 2 minutes. It will be thick.
- Add the Cheese: Stir in the 1/2 cup of the parmesan, and the half and half. Cook for an additional 2 minutes. If the mixture is too thick, add 1/4 cup of water or milk to thin it out. Taste the sauce, and adjust as needed.
- Finishing Touches: Pour the pumpkin sauce over the pasta, top it with the remaining 14 cup of parmesan, and gently fold to combine.
- Plating: Serve your desired amount of creamy pumpkin pasta in a wide-lipped bowl, with fresh herbs or additional parmesan cheese on top.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can prepare just the pumpkin sauce and store it in the freezer for up to 8 weeks. I do not recommend freezing it once combined with the pasta. It will alter both the flavor and texture of the dish.
Substitutions and Variations
- Gluten-Free Pasta: Use gluten-free penne, rigatoni, or ziti instead of traditional wheat-based pasta.
- Dairy Alternatives: Replace the milk and half and half with unsweetened oat milk or cashew milk. You also use coconut milk and coconut cream for a thicker, creamier pumpkin pasta.
- Pumpkin Alternatives: Substitute the pumpkin with butternut squash puree or mashed sweet potatoes for a year-round option.
- Herbs and Spices: Add dried herbs like sage, thyme, or rosemary instead of using oregano and basil. You can also use chopped fresh herbs!
- Add Spice: Use a pinch of cayenne pepper or red pepper flakes for a deliciously spicy flavor.
- Protein: Stir in cooked Italian or chicken sausage, shredded rotisserie chicken, or turkey for extra protein.
- Add Vegetables: Stir in fresh baby spinach a few minutes before serving.
- Nuts and Seeds: Garnish with toasted pumpkin seeds, pine nuts, or chopped walnuts for added texture.
More Pasta Recipes to Enjoy!
Creamy Pumpkin Pasta
This delectable dish is made with pumpkin puree, garlic, half and half, and a blend of herbs and spices. I often pair it with a tube-shaped pasta like penne, rigatoni, or ziti.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion peeled and finely chopped
- 2 cloves garlic, minced
- 15 ounces pumpkin puree
- 1/2 cup water, chicken, or vegetable broth
- 1/2 cup 2% milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3/4 cup grated parmesan
- 1/2 cup half and half
- 12 ounces penne rigatoni, or ziti pasta
Instructions
- Cook the pasta in a large pot and follow the package instructions. Drain the pasta and place it back in the pot.
- Heat olive oil in a large skillet over medium heat. Add the onions and cook them for 3-4 minutes, stirring often, until softened and glossy in appearance. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Add the garlic and cook for 30 seconds.
- Next, add the pumpkin puree, 1/2 cup water (or broth), 1 cup milk, dried herbs, remaining salt and black pepper, the ginger, and nutmeg to the skillet. Gently stir the mixture, and simmer over medium-low heat for 2 minutes. It will be thick.
- Stir in the 1/2 cup of the parmesan, and the half and half. Cook for an additional 2 minutes. If the mixture is too thick, add 1/4 cup of water or milk to thin it out.
- Taste the sauce, and adjust as needed.
- Pour the pumpkin sauce over the pasta, top it with the remaining 14 cup of parmesan, and gently fold to combine.
- Serve your desired amount of creamy pumpkin pasta in a wide-lipped bowl, with fresh herbs or additional parmesan cheese on top.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. You can prepare just the pumpkin sauce and store it in the freezer for up to 8 weeks.
Notes
Substitutions and Variations
- Gluten-Free Pasta: Use gluten-free penne, rigatoni, or ziti instead of traditional wheat-based pasta.
- Dairy Alternatives: Replace the milk and half and half with unsweetened oat milk or cashew milk. You also use coconut milk and coconut cream for a thicker, creamier pumpkin pasta.
- Pumpkin Alternatives: Substitute the pumpkin with butternut squash puree or mashed sweet potatoes for a year-round option.
- Herbs and Spices: Add dried herbs like sage, thyme, or rosemary instead of using oregano and basil. You can also use chopped fresh herbs!
- Add Spice: Use a pinch of cayenne pepper or red pepper flakes for a deliciously spicy flavor.
- Protein: Stir in cooked Italian or chicken sausage, shredded rotisserie chicken, or turkey for extra protein.
- Add Vegetables: Stir in fresh baby spinach a few minutes before serving.
- Nuts and Seeds: Garnish with toasted pumpkin seeds, pine nuts, or chopped walnuts for added texture.
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