Creamy Pumpkin Pasta

Creamy pumpkin pasta was never something I planned on loving until one busy evening when I wanted comfort food without spending hours in the kitchen linking that with something seasonal and easy. I had a can of pumpkin on hand and thought why not turn it into a savory sauce linking that with a little garlic cream and cheese and in less than 30 minutes I had something rich flavorful and surprisingly elegant.

Now this pasta is one of my weeknight favorites because it comes together so fast and always feels a little special linking that with a cozy bowl and a big forkful of creamy goodness. The pumpkin gives the sauce body and a hint of sweetness while the parmesan and black pepper bring just the right balance.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fettuccine – Thick enough to hold the creamy sauce beautifully
• Pumpkin puree – The base of the sauce giving richness and a subtle earthy sweetness
• Garlic – Adds depth and aroma to the sauce
• Olive oil – Helps sauté the garlic and adds a silky base
• Heavy cream – Makes the sauce ultra creamy and smooth
• Parmesan cheese – Brings a salty sharpness that cuts through the richness
• Salt and pepper – Essential for seasoning and balance
• Ground nutmeg – Just a pinch gives the sauce a warm cozy flavor
• Fresh thyme or sage – Optional but adds a beautiful fall-inspired note

Tools You’ll Need

• Large skillet – I use it to cook and thicken the sauce gently
• Pot – For boiling pasta until perfectly al dente
• Colander – Drains the pasta efficiently
• Whisk – Blends the sauce until perfectly smooth and creamy
• Tongs – Perfect for tossing pasta in the sauce
• Measuring cups and spoons – Ensures the right balance of ingredients
• Microplane or grater – For fresh parmesan topping

Instructions

Step 1:

I bring a large pot of salted water to a boil and cook the fettuccine until al dente then I reserve about a cup of pasta water and drain the rest.

Step 2:

In a large skillet I heat the olive oil over medium heat then add the minced garlic and cook it for about one minute until fragrant.

Step 3:

I stir in the pumpkin puree and whisk in the heavy cream letting the mixture warm and bubble gently.

Step 4:

Next I add the grated parmesan cheese nutmeg salt and black pepper and continue whisking until the sauce becomes smooth and velvety.

Step 5:

I add the cooked pasta directly into the sauce and toss it gently using tongs until every strand is well coated. If needed I add a splash of the reserved pasta water to loosen the sauce.

Step 6:

To finish I top it with more parmesan cracked pepper and a sprinkle of fresh thyme before serving immediately.

Tips

I like to use fresh pasta when possible because it absorbs the sauce beautifully

For a lighter version I swap half the cream with milk or use a splash of broth

You can stir in cooked pancetta mushrooms or even spinach for extra depth

This sauce works great with other pasta shapes like penne or tagliatelle too

Ways to Serve

Serve with a side of roasted vegetables and warm garlic bread

Pair it with a crisp salad and glass of white wine for a cozy dinner

Offer it as a main course at a fall dinner party

Double the batch and meal prep for lunch the next day

Frequently Asked Questions

Can I make Creamy Pumpkin Pasta vegan?

Yes! Just use coconut cream or oat cream and vegan parmesan or nutritional yeast.

What pasta shape works best for Creamy Pumpkin Pasta?

I love fettuccine or linguine but short pastas like rigatoni or shells hold the sauce really well too.

Can I use fresh pumpkin instead of canned?

Absolutely. Just roast and puree your pumpkin ahead of time and make sure it’s thick and not watery.

See You in the Kitchen

I hope you give this Creamy Pumpkin Pasta a try! It’s cozy quick and packed with fall flavor. Let me know how you liked it and don’t forget to save it for those crisp autumn nights when you need something delicious and comforting.

Happy Cooking!

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