Description

This Creamy Pumpkin Pasta is a comforting and flavorful dish perfect for fall. It features tender pasta coated in a luscious sauce made from pumpkin puree, heavy cream, garlic, Parmesan cheese, and warm spices like sage and nutmeg. Easy to prepare and rich in seasonal flavors, this recipe is ideal for a cozy weeknight dinner or an elegant autumn gathering.

Ingredients

Scale

Pasta

12 ounces pasta (any shape you prefer)

Sauce

1 tablespoon olive oil
2 cloves garlic, minced
1 cup canned pumpkin puree
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
½ teaspoon ground nutmeg
Salt and pepper to taste

Optional Garnishes

Crushed red pepper flakes for added heat
Extra Parmesan for garnish

Instructions

Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the Pumpkin: Stir in the pumpkin puree and cook for an additional 2-3 minutes, allowing it to heat through.
Incorporate Cream: Pour in the heavy cream and stir to combine. Heat the mixture until it’s warmed through but do not let it boil.
Season the Sauce: Add chopped sage, nutmeg, salt, and pepper to the sauce. Stir until everything is well combined.
Combine Pasta and Sauce: Add the cooked pasta to the skillet. Toss until the pasta is completely coated in the creamy pumpkin sauce.
Add Cheese: Gradually stir in the grated Parmesan cheese, allowing it to melt into the sauce. If the sauce feels too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Adjust Seasoning: Taste and adjust seasoning, adding more salt, pepper, or spice as needed.
Serve: Remove from heat and serve immediately, garnishing with extra Parmesan cheese and crushed red pepper flakes if desired.

Notes

Reserve pasta water to adjust the sauce consistency for a smoother texture.
Use fresh sage for more vibrant flavor, but dried sage works well too.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Add crushed red pepper flakes for a subtle kick of heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of cream or pasta water if the sauce thickens too much.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling and Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 480 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 70 mg

Keywords: pumpkin pasta, creamy pumpkin sauce, fall recipes, vegetarian pasta, autumn dinner, easy pasta recipe