Creamy Pumpkin Pasta

This creamy pumpkin pasta is the perfect cozy dish for fall. Made with canned pumpkin purée, fresh sage, and a touch of nutmeg, it’s rich, comforting, and ready in just 30 minutes. The velvety sauce clings to every piece of pasta, making it a satisfying meal for weeknights or gatherings.

Why You’ll Love This Recipe

• Quick and easy—ready in just 30 minutes

• Creamy, rich, and perfectly balanced with savory and earthy flavors

• A great way to enjoy pumpkin in a savory dish

• Perfect for weeknight dinners or fall entertaining

• Can be adapted with different pasta shapes or cheeses

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound rigatoni pasta or pasta of choice

• 2 tablespoons olive oil

• 8 sage leaves, minced (about 2 tablespoons)

• 4 garlic cloves, minced

• 1 (15-ounce) can pumpkin purée

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 1 cup whole milk

• ½ cup grated parmesan cheese, plus more for serving

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 ½ cups of pasta water, then drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add sage and garlic, cooking until aromatic, about 1 minute.

3. Stir in pumpkin purée, salt, pepper, and nutmeg. Cook for 2–3 minutes.

4. Pour in the milk and stir until smooth and creamy.

5. Add the cooked pasta and reserved pasta water. Toss until the sauce coats the pasta and becomes glossy, about 3–4 minutes.

6. Turn off the heat, stir in parmesan cheese, and serve with extra parmesan on top if desired.

Servings and timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use a different pasta shape such as cavatappi, penne, or fusilli

• Swap whole milk with heavy cream for a richer sauce

• Add cooked sausage, pancetta, or chicken for extra protein

• Stir in spinach or kale for added greens

• Replace parmesan with pecorino romano for a sharper flavor

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed. This dish is not recommended for freezing, as the sauce may separate.

FAQs

Can I make this with fresh pumpkin instead of canned?

Yes, roast and purée fresh pumpkin until smooth, then use it in place of canned purée.

What pasta works best for this recipe?

Short pasta shapes like rigatoni, penne, or cavatappi hold the creamy sauce well.

Can I make this recipe dairy-free?

Yes, use plant-based milk and vegan parmesan or nutritional yeast.

Is this dish vegetarian?

Yes, as written, it is vegetarian. Use vegetarian parmesan if preferred.

Can I add protein to this dish?

Absolutely—cooked sausage, chicken, or even shrimp pair well with the creamy sauce.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Reheat and combine with fresh pasta when ready to serve.

How do I keep the sauce from being too thick?

Use reserved pasta water to thin out the sauce until it reaches your desired consistency.

What can I substitute for sage?

Thyme, rosemary, or even fresh parsley can be used in place of sage.

Can I make this spicier?

Yes, add a pinch of red pepper flakes or cayenne pepper for heat.

How do I prevent the sauce from separating?

Keep the heat at medium and stir in the parmesan off the heat to maintain a creamy texture.

Conclusion

Creamy pumpkin pasta is the ultimate fall comfort dish—warm, rich, and full of seasonal flavor. Whether you serve it as a quick weeknight dinner or at a cozy gathering, it’s sure to be a hit. With its versatility and simple ingredients, this recipe will become a seasonal favorite you’ll make again and again.