Can I use fresh pumpkin instead of canned for pumpkin pasta?

Yes! Roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. For best texture, strain it through a fine mesh sieve or cheesecloth to remove excess water before adding to the sauce.

Is pumpkin pasta spicy?

No, this recipe is warmly spiced with nutmeg and sage but not spicy. If you like heat, feel free to add red pepper flakes or cayenne to taste.

Can I make pumpkin pasta ahead for a dinner party?

Absolutely! The sauce can be made up to 2 days ahead and stored in the fridge. Reheat gently, cook pasta fresh, and toss together before serving.

What’s the best pasta shape for pumpkin pasta?

Fettuccine, pappardelle, or penne are excellent choices. Creamy sauces like this cling well to wide noodles or get trapped in tube shapes for satisfying bites.

Can I add protein to this pumpkin pasta recipe?

Definitely! Great options include grilled chicken, Italian sausage, crispy bacon, white beans, or toasted walnuts for a vegetarian protein boost.

Creamy Pumpkin Pasta: The Fall Comfort Dish You Need Tonight 2025

Name: Creamy Pumpkin Pasta: The Fall Comfort Dish You Need Tonight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (454g) pasta (fettuccine or penne); 2 tablespoons olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 cup pumpkin puree (not pie filling); 1 cup vegetable or chicken broth; 3/4 cup heavy cream (or full-fat coconut milk); 1/2 teaspoon dried sage; 1/4 teaspoon nutmeg; Salt and black pepper, to taste; 1/4 cup grated Parmesan, plus more for serving; 2 tablespoons chopped fresh parsley

Creamy Pumpkin Pasta: The Fall Comfort Dish You Need Tonight

Print Recipe

This creamy pumpkin pasta is cozy, comforting, and packed with fall flavor. It’s a quick 30-minute dinner the whole family will love—perfect for chilly weeknights or festive gatherings.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 lb (454g) pasta (fettuccine or penne)
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 cup pumpkin puree (not pie filling)
1 cup vegetable or chicken broth
3/4 cup heavy cream (or full-fat coconut milk)
1/2 teaspoon dried sage
1/4 teaspoon nutmeg
Salt and black pepper, to taste
1/4 cup grated Parmesan, plus more for serving
2 tablespoons chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook 30 seconds more.
Stir in pumpkin puree and broth. Simmer gently for 5 minutes to blend flavors.
Reduce heat and stir in cream, sage, nutmeg, salt, and pepper. Simmer 2-3 minutes until slightly thickened.
Add cooked pasta to the sauce along with Parmesan. Toss until fully coated, adding reserved pasta water if needed for consistency.
Serve warm, garnished with parsley and extra Parmesan.

Notes

For a dairy-free version, use coconut milk and nutritional yeast instead of cream and cheese. Add red pepper flakes for a touch of heat. Sauce can be made 2 days ahead and stored in the fridge.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 580mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 15g
Cholesterol: 35mg

Keywords: pumpkin pasta, creamy pumpkin sauce, fall pasta, 30 minute dinner, pumpkin comfort food

Find it online: https://harmonymeal.com/pumpkin-pasta/