Creamy Pumpkin Pasta Dish (Printable)
Velvety pumpkin purée blends with garlic, cream, and Parmesan over pasta for a warm autumn dish.
# What's Needed:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 2/3 cups pumpkin purée (canned or homemade)
06 - 1/2 cup vegetable broth
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 tsp ground nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Fresh sage leaves, chopped (optional)
13 - Extra Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in pumpkin purée, vegetable broth, heavy cream, ground nutmeg, salt, and black pepper. Simmer the mixture for 5 minutes, stirring occasionally to blend flavors.
04 - Add the drained pasta to the sauce and toss to coat evenly. If the sauce appears too thick, gradually add reserved pasta water until the preferred consistency is achieved.
05 - Stir in the grated Parmesan cheese until fully melted and integrated. Taste and modify salt and pepper as needed.
06 - Plate the pasta immediately, garnishing with additional Parmesan and chopped fresh sage leaves if desired.
# Tips for Success:
01 -
- It comes together in just 30 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours in the kitchen
- The sweetness of pumpkin paired with earthy nutmeg creates a deeply comforting flavor that feels like a warm hug in a bowl
- It's naturally vegetarian and easily adaptable, so whether you're cooking for yourself or feeding a crowd with different needs, this dish welcomes everyone to the table
02 -
- Reserve your pasta water before draining. This starchy liquid is the secret to achieving that restaurant-quality sauce consistency that clings to the pasta perfectly. I learned this the hard way after making dry, thick sauce for years.
- Don't skip the nutmeg. This one small spice is what transforms a simple creamy pasta into something special and makes people ask for the recipe. Start with the amount suggested and taste before adding more.
03 -
- Taste the sauce before adding the pasta and adjust the seasonings then, not after. It's much easier to fix the sauce alone than to try to balance flavors once everything is combined.
- The secret to restaurant-quality creamy pasta is using that reserved pasta water strategically. Add it slowly and taste as you go, because you can always add more but you can't remove it.