This creamy Parmesan pumpkin pasta is a cozy dish that’s perfect for fall. With real pumpkin and a sprinkle of cheese, it’s smooth and rich without being too heavy!
Honestly, who wouldn’t want pasta with pumpkin? It feels like a warm hug in a bowl! 🍂 I love to enjoy it with a side salad for a tasty meal that feels special but is super easy to make!
Key Ingredients & Substitutions
Pasta: For this recipe, rotini or fusilli works well because their shapes hold onto the creamy sauce. If you prefer whole wheat or gluten-free pasta, those are great alternatives that will still taste good!
Pumpkin Puree: Canned pumpkin puree is super convenient and often available year-round. If you’re feeling ambitious, you can use fresh pumpkin — just roast and blend it until smooth.
Heavy Cream: To lighten the dish, feel free to use half-and-half or even a plant-based cream if you want a dairy-free option. You could also use milk, but the sauce won’t be as rich.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and texture. If you’re in a pinch, pre-grated cheese will do, but I recommend using the fresh stuff when possible! For a dairy-free alternative, nutritional yeast can add a cheesy flavor.
Sage: Dried sage works perfectly, but if you have fresh sage, its flavor is even better. You could also substitute with thyme or oregano if that’s what you have on hand.
How Do I Make Sure My Sauce is Smooth and Creamy?
A common challenge with creamy sauces is getting the right consistency without lumps. Here are some tips to achieve that velvety sauce:
- Start with the melted butter and sauté the garlic just until fragrant — don’t let it brown.
- Mix in the pumpkin puree and cream thoroughly before adding cheese. This helps avoid clumping.
- Lower the heat when adding Parmesan, stirring gently until melted.
- If the sauce is too thick, gradually add the reserved pasta water while stirring until it reaches your desired creaminess.
These steps make a big difference. If you’re patient and stir well, you’ll end up with a perfectly creamy sauce that clings to the pasta beautifully!
Easy Creamy Parmesan Pumpkin Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (such as rotini or fusilli)
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (canned or freshly made)
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
For Garnish:
- Extra grated Parmesan
- Fresh sage leaves
- Optional: pinch of chili flakes for a touch of heat
How Much Time Will You Need?
This delicious creamy pumpkin pasta will take about 20 minutes — about 10 minutes for prep and another 10 minutes for cooking. It’s quick and easy, making it perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Don’t forget to reserve about 1/2 cup of pasta cooking water before draining the pasta. Set the pasta aside for later.
2. Make the Sauce:
While the pasta cooks, grab a large skillet and melt the butter over medium heat. Once melted, add the minced garlic and sauté it for about 1-2 minutes, just until it’s fragrant. Be careful not to let it brown!
3. Combine Pumpkin and Cream:
Now, it’s time to add the pumpkin puree and heavy cream (or half-and-half) into the skillet. Mix in the dried sage or fresh sage, ground nutmeg, and your desired amount of salt and pepper. Cook this mixture over medium heat while stirring frequently, and let it warm through and thicken a bit, about 3-5 minutes.
4. Add Cheese for Creaminess:
Lower the heat to low and stir in the freshly grated Parmesan cheese. Keep stirring until it melts into the sauce and everything becomes smooth and creamy. If the sauce looks too thick, gradually add small amounts of the reserved pasta water until you reach your preferred consistency.
5. Combine Pasta and Sauce:
Once the sauce is ready, add the cooked pasta to the skillet. Toss everything together so the pasta is fully coated in that rich, creamy pumpkin sauce.
6. Serve and Enjoy:
Now, serve your creamy Parmesan pumpkin pasta right away. Top with extra grated Parmesan, fresh sage leaves, and if you like a bit of a kick, a sprinkle of chili flakes. Enjoy your cozy, comforting dish!
This pasta is perfect for those chilly evenings when you’re craving something warm and hearty. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast, scoop out the flesh, and puree it until smooth before using it in the recipe. It adds a delightful freshness to the dish!
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half for a lighter option or use whole milk if you’re looking for a lower-fat alternative. Just remember that the sauce might be slightly less rich.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat. You might want to add a splash of milk or pasta water to revive the creaminess.
Can I Add Protein to This Pasta?
Definitely! Grilled chicken, sautéed shrimp, or even roasted chickpeas are great additions to make this dish more filling. Just mix them in with the pasta before serving!
