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A bowl of rigatoni pasta topped with creamy sauce, grated cheese, pumpkin seeds, and fresh herbs. A spoon rests on the rim. Additional pumpkin seeds are in a small bowl nearby.

Best Creamy Pumpkin Pasta Recipe

Pumpkin Pasta is the ultimate cozy comfort food, blending creamy pumpkin sauce with simple, fresh ingredients for a dish that’s easy to love. It comes together quickly, making it perfect for busy weeknights or those moments when you just need something warm and satisfying on the table fast. Whether you’re serving it up at a festive Thanksgiving potluck or enjoying a quiet dinner at home, it fits seamlessly into any fall-inspired menu. With its crowd-pleasing flavors and versatility, this is one recipe you’ll keep coming back to all season long.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: Pumpkin Pasta
Servings: 4
Calories: 636kcal
Author: Mandy Applegate

Ingredients

  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1 large shallot chopped
  • 2 tablespoons garlic cloves minced
  • 1 teaspoon fresh rosemary chopped
  • 1 cup pumpkin puree
  • 1 cup vegetable broth
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Pinch nutmeg
  • ½ cup freshly grated parmesan cheese plus more for serving

For Garnish:

US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Cook the penne pasta until it’s al dente, following the package instructions. Before draining, reserve ½ cup of pasta water and set it aside. Drain the remaining water, and set the cooked pasta aside.
    1 pound penne pasta, 1 tablespoon olive oil
  • In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chopped shallot and sauté for about 2 minutes until softened and translucent. Stir in the minced garlic and fresh rosemary, cooking for about 1 minute until fragrant.
    1 large shallot , 2 tablespoons garlic cloves, 1 teaspoon fresh rosemary
  • Add the pumpkin puree and vegetable broth to the pot. Stir until the mixture is smooth and well-combined. Reduce the heat to medium and pour in the heavy cream. Season with salt, pepper, and a pinch of nutmeg. Let the sauce simmer for a few minutes to develop the flavors.
    1 cup pumpkin puree, 1 cup vegetable broth, ½ cup heavy cream, Salt and pepper, Pinch nutmeg
  • Add the cooked pasta to the sauce, followed by the grated Parmesan cheese. Stir until the pasta is evenly coated in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the consistency is just right.
    ½ cup freshly grated parmesan cheese
  • Serve the pasta warm, garnished with toasted pumpkin seeds, crispy sage leaves, and extra Parmesan cheese.
    Pumpkin seeds, Sage leaves

Notes

  • Pasta Perfection: Cook your pasta until al dente—it should still have a bit of bite. This keeps it from turning mushy when mixed with the sauce.
  • Use Fresh Ingredients: Fresh rosemary and garlic make a huge difference in flavor compared to dried.
  • Canned Pumpkin Works: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that you don’t want here.
  • Lighten It Up: Swap the heavy cream for half-and-half or a non-dairy cream if you want a lighter version.
  • Nutmeg Is Key: Just a pinch of nutmeg ties everything together without overpowering the dish.
  • Silky Sauce Trick: Reserved pasta water isn’t just extra—it’s essential for loosening the sauce and adding that luxurious texture.
  • Garnish Like a Pro: Toasted pumpkin seeds and crispy sage not only look great but add crunch and depth of flavor.

Nutrition

Calories: 636kcal | Carbohydrates: 94g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 455mg | Potassium: 456mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10194IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 3mg
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