Easy Pumpkin Pasta Sauce

Creamy pumpkin pasta is a delicious and simple recipe that quickly comes together with pasta, grated Parmesan, pumpkin puree, and a touch of cream.

Creamy Pumpkin Pasta Sauce

Before we go one step further, let me clarify that this recipe is not sweet, nor does it taste anything like pumpkin pie. Instead, the pumpkin puree and cheese give the sauce a rich alfredo-like texture that coats the pasta with a savory flavor.

Ingredients

You can attribute the sauce’s silky, luxurious texture to pumpkin purée. It’s a lighter way to add a creamy texture or bulk up recipes without more fat or calories. Perfect examples would be this hearty turkey chili and pasta. Ingredient amounts are at the end of this post, but here’s everything you’ll need for this recipe:

• Penne pasta: swap for rotini, macaroni, or linguine.
• Olive oil: to brown the garlic.
• Minced garlic: adds a delicious aroma and depth of flavor.
• Pumpkin puree: make sure it’s purée and not canned pumpkin pie filling.
• Pasta water: the secret to a perfect pasta sauce.
• Half and half: is what gives the sauce a creamy, alfredo-like consistency.
• Milk: cuts the amount of half and half needed.
• Nutmeg: adds a warm, nutty fragrance and flavor.
• Salt: makes everything taste better.
• Grated Parmesan cheese: makes the sauce rich and decadent.

Want to make this gluten-free? Swap regular pasta for your favorite gluten-free option. The milk and half and half can also be exchanged for unsweetened almond milk and canned coconut milk. 

How to Make Pumpkin Pasta Sauce

Leftover canned pumpkin can be used in so many ways, but this recipe is a perfect pasta night fix. Compared to fettuccine alfredo, it’s much lighter, and the combination of sauce and pasta practically melts in your mouth. Here’s how to make it: 

1. Cook the pasta
   Cook pasta according to box directions, reserve 1 cup pasta water, drain, and set aside.
2. Make the sauce
   In a large skillet, sauté the garlic in oil over medium-high heat. Add the pumpkin puree and half of the pasta water. Stir to combine until a paste forms. 
3. Add the dairy
   Add the half and half, milk, nutmeg, and salt. Stir to combine and simmer for 5 minutes. Sprinkle in the Parmesan cheese and whisk to combine. The sauce should be smooth. 
4. Dish up!
   Toss in the cooked pasta and combine. If the sauce is too thick, add a little more of the reserved pasta water. Remove from heat and top with additional cheese. It’s ready to be enjoyed. 

Watch this video to see the magic happen for yourself!

Why Add Pasta Water to Sauce 

Pasta water has starch, helping bind the sauce’s ingredients and yielding a smooth consistency. I use half of the reserved pasta water to create the sauce and a little more, if needed, to thin it out and get the thickness I prefer.

Recipe Variations & Additions 

Customize this Pumpkin Pasta recipe with one or more of the following suggestions for the most epic pasta night!

Make it gluten-free
Use your favorite gluten-free pasta instead of regular pasta.

Add protein
Adding chicken or sausage, you can make this pasta a high-protein meal that makes everyone drool.

Make it super flavorful
While this pumpkin pasta is tasty by itself, there’s room for extra flavor. Garnish with fresh herbs like thyme, parsley, or basil, and enjoy!

Add crunchiness
This pasta goes great with toasted pumpkin seed or chopped walnuts for added nutrition and texture.

Storing Leftovers

Allow pumpkin pasta to cool down to room temperature before storing it in an airtight container in the fridge for up to 3 days. If you store pasta and sauce in separate containers, the pasta will preserve its texture better.

My favorite method to reheat this dish is placing leftovers in a skillet over medium heat and stir in ½ cup of water. Bring to a simmer and serve.

You can also use the microwave by adding 1-2 tablespoons of water and placing pasta in a microwave-safe dish. Stir to combine and cover with a lid or plastic wrap. Reheat in 1-minute increments until the pumpkin pasta is heated through. Learn more about how to reheat pasta in this post.

What to Serve with Pumpkin Pasta

There are more ways to make this meal even more epic -if that’s even possible! For a protein-rich meal, serve this pumpkin pasta with pan-seared chicken breast for a terrific chicken pasta dinner.

My homemade fluffy popovers are a great side dish for pasta to indulge yourself. For extra nutrition, serve a simple everyday salad or roasted veggies on the side. They’re super healthy and delicious!

Easy Pumpkin Pasta Sauce

Servings: 6

Cook Time: 25 minutes mins

Total Time: 25 minutes mins

A luxurious and savory pumpkin pasta made with grated Parmesan, pumpkin puree, and a touch of cream. 

4.97 from 27 votes

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Watch how it’s made:

Ingredients

• 16 ounces penne pasta
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup pumpkin puree
• 1 cup reserved pasta water
• ½ cup half and half
• ¾ cup milk
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 1 cup shredded Parmesan cheese, plus more for serving

Instructions

Cook the pasta:

• Cook the pasta according to package directions, reserve 1 cup pasta water, drain, and set aside.

Make the sauce:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté for about 30 seconds, until fragrant.
• Add the pumpkin puree and half of the reserved pasta water. Whisk until a smooth paste forms. 
• Stir in the half and half milk, nutmeg, and salt to the sauce bring to a simmer while occasionally stirring. Cook for 5 minutes or until thickened and smooth. 
• Add in the grated Parmesan and whisk until the cheese is dissolved.

Combine:

• Add the cooked pasta to the sauce and toss to combine. Add a little more pasta water if your sauce is too thick. Top with additional Parmesan cheese and serve.

Notes

You can also use regular of gluten-free pasta and dairy-free milk instead of milk and canned coconut milk for the half & half at equal amounts.

Equipment

Meatless Meal Plan

Fun Pasta Spoon

Pasta Strainer

Full Thanksgiving Meal Plan

Nutrition

Serving: 1½ cups | Calories: 404kcal | Carbohydrates: 64g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 683mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6527IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 2mg