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Pumpkin Pasta

Italian-American · Dinner · Easy

Pumpkin Pasta

Total
28 min
Prep
10 min
Serves
4
Calories
550
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Pumpkin puree melts into a silky garlic-sage sauce for rigatoni. Cream and Parmesan round out the squash while black pepper keeps it savory.

The sauce for Pumpkin Pasta starts with sage sizzling gently in butter, giving the mild pumpkin a savory backbone. Pasta water loosens the puree and helps it coat the ridges rather than collect in heavy clumps.

Use plain canned pumpkin, not sweetened pie filling. Add the Parmesan after taking the pan off the heat, and keep the sauce slightly loose because the pasta will continue to absorb it.

CreamyHerbySavoryTrending30 MinuteWeeknightNut-freeEgg-free

Method

  1. Bring a large pot of water to a boil. Cook rigatoni for , or the package time, until just tender. Reserve 1 cup cooking water and drain.

  2. Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sage and cook for until fragrant but not browned.

  3. Whisk in pumpkin puree, heavy cream, vegetable broth, salt, black pepper and nutmeg. Simmer gently for , stirring, until smooth and steaming.

  4. Add the pasta and 1/4 cup reserved cooking water. Toss over low heat for until coated. Take off the heat and fold in Parmesan, using more reserved water as needed for a flowing sauce.

Forkue tips

  • Choose Parmesan made with vegetarian rennet if you need the pasta to be vegetarian.

Storing and reheating

Refrigerate for up to 3 days. Warm over low heat with a generous splash of water or milk, stirring until the thick pumpkin sauce becomes silky again.

Kitchen gear

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Nutrition per serving, estimated

550Calories
17gProtein
77gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Pumpkin Pasta: FAQ

Can I use fresh pumpkin instead of canned?

Yes. Roast or steam it until tender, then puree until completely smooth. Drain watery puree before measuring so the sauce does not become thin.

Will pumpkin pasta taste sweet?

Plain pumpkin has mild natural sweetness, but garlic, sage, pepper and cheese make the sauce savory. Pumpkin pie filling is sweetened and is not suitable here.

How do I store and reheat Pumpkin Pasta?

Refrigerate for up to 3 days. Warm over low heat with a generous splash of water or milk, stirring until the thick pumpkin sauce becomes silky again.

How long does Pumpkin Pasta take?

About 28 min in total: 10 min prep and 18 min cooking.

What do I need to make Pumpkin Pasta?

The key ingredients are rigatoni, butter, garlic, sage, pumpkin puree and heavy cream, plus pantry basics.

Any tips for Pumpkin Pasta?

Choose Parmesan made with vegetarian rennet if you need the pasta to be vegetarian.

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