Creamy Pumpkin Pasta

Creamy Pumpkin Pasta is like if you combined Alfredo sauce with pumpkin puree. It is creamy, pumpkin flavored, and super easy to make. Perfect comforting meal for a cozy day.

I love that this creamy pumpkin pasta recipe is super filling on its own. If you want to round out the meal, try serving it with a veggie like air fryer green beans or garlic parmesan air fryer broccoli. Or a protein on the side like pecan crusted pork chops or air fryer pork milanese.

Jump to:

• ⭐Why I Love It:
• 🥘Ingredients You'll Need:
• 🔪Step by Step instructions
• 🍽Leftovers and Storage
• 💭Recipe Tips
• 👩‍🍳Recipe FAQs
• 🍝Related Pasta Recipes...
• Recipe
• Reviews

⭐Why I Love It:

• Simple Ingredients - The pumpkin sauce only uses 6 simple ingredients, plus a couple staple spices.
• Ready in About 30 Minutes - In the time it takes to boil the water and cook the pasta, you can make the creamy pumpkin sauce.
• Comforting - It's a cozy and comforting recipe that's perfect for chilly days.

🥘Ingredients You'll Need:

• Butter. I prefer unsalted, but salted works too. You'll be able to adjust the salt you add to taste.
• Minced Garlic
• Pumpkin Puree. Not Pumpkin Pie filling. For another pasta recipe using pumpkin, check out this Pumpkin Baked Pasta with Sausage or Pumpkin Mac and Cheese.
• Chicken or Vegetable Broth. This helps thin out the sauce without needing to add more cream. The sauce is still super creamy but slightly less rich.
• Heavy Cream. Hello rich, creamy pasta
• Grated Parmesan Cheese. 
• Ground Nutmeg. Just a pinch of nutmeg adds a nice nuttiness to Alfredo sauce that helps compliment the cream and parmesan. It's a double win in this pumpkin sauce because nutmeg pairs wonderfully with pumpkin.
• Pasta - I prefer a short noodle, like farfalle or penne, but you can use any pasta you like.
• Herbed Walnuts - These are optional, but add such a fun crunch! You can also sprinkle toasted breadcrumbs on top.

🔪Step by Step instructions

Making this Creamy Pumpkin Pasta is easy! While the pasta cooks, make the creamy pumpkin sauce in just one pan on the stove.

1. Cook the Pasta. Start by cooking the pasta to al dente, draining, and set aside. Meanwhile, you can make the pumpkin sauce.
2. Start the Pumpkin sauce. Heat a very large deep skillet or dutch oven on medium heat. Melt the butter then add the garlic for about a minute until fragrant. Add the pumpkin puree and broth. Stir together and simmer until smooth.
3. Finish the Sauce. Stir in the cream, parmesan, salt, and nutmeg. Simmer a couple of minutes until smooth and coats the back of a spoon. Season with pepper. Taste and adjust salt and pepper if needed. Turn off heat.
4. Toss Pasta. Toss the cooked pasta into the pumpkin sauce. Serve and Enjoy!

🍽Leftovers and Storage

Leftovers can be stored in an airtight container in the fridge for up to 5 days. For best results, reheat in the oven, covered, at 350 degrees F until warmed. You can add a splash of milk, cream, or broth to loosen it up.

💭Recipe Tips

• Add a Protein - If you want to, you can add any protein to this recipe. My favorite is adding chicken.
• Make it lighter - Instead of heavy cream, you an also use half and half or even whole milk to make a lighter sauce.
• Don't Overcook the Pasta - Since you're going to be adding the cooked pasta to the sauce in the hot pan, you don't want the pasta to be overcooked. Boil it until just al dente.

👩‍🍳Recipe FAQs

🍝Related Pasta Recipes...

Recipe inspired and adapted from Pinch of Yum's Pumpkin Rigatoni.

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