When the first hint of autumn is in the air, my kitchen instinctually craves the flavor of pumpkin, but not just in pies and lattes. This Creamy Pumpkin Pasta has become my go-to dish for celebrating the season in a savory way. I’ll never forget the first time I made it; I was astonished at how canned pumpkin puree could transform into such a luxurious, velvety sauce that clings perfectly to every ridge of rigatoni.
This is a recipe you will make again and again because it delivers restaurant-quality comfort in under 30 minutes. The earthy sweetness of the pumpkin is beautifully balanced by the savory aromatics of shallot, garlic, and rosemary, with a little kick from red pepper flakes. It’s an elegant, satisfying, and ridiculously easy meal that tastes like a cozy autumn evening in a bowl.
The Ingredients for This Creamy Pasta
- 1 pound rigatoni pasta, or pasta of your choice
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 4-5 garlic cloves, minced
- 1 teaspoon freshly chopped rosemary
- 1/4 teaspoon crushed red pepper flakes
- 15 ounce can pumpkin puree
- 1 cup vegetable broth, can use chicken broth
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Pinch of nutmeg
- 1/2 cup freshly grated parmesan cheese, plus more for serving
How to Create Your Creamy Pumpkin Pasta
Step 1: Cook the Pasta
First, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until it’s al dente. Just before you drain the pasta, be sure to reserve about a cup of the starchy pasta water. This will be your secret weapon for a perfect sauce later.
Step 2: Sauté the Aromatics
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallot and cook until it softens and becomes translucent, about 3-4 minutes. Stir in the minced garlic, chopped rosemary, and crushed red pepper flakes, and cook for another minute until fragrant.
Step 3: Build the Pumpkin Sauce
Stir the pumpkin puree into the skillet with the aromatics. Add the vegetable broth, heavy cream, and a pinch of nutmeg. Season with salt and pepper. Bring the sauce to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until it has thickened slightly.
Step 4: Combine and Serve
Reduce the heat to low and stir in the freshly grated parmesan cheese until it’s melted and the sauce is smooth. Add the cooked and drained rigatoni to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, topped with more parmesan cheese.
My Best Tips for This Pumpkin Pasta
My Secret for the Silkiest Sauce
Reserving some of the starchy water that the pasta cooked in is non-negotiable for me. The starches in the water help the sauce cling to the pasta beautifully and give it a silky, luxurious texture without having to add a lot more cream or cheese. It’s a classic Italian technique that works wonders here.
Don’t Be Afraid of the Spices
The pinch of nutmeg and crushed red pepper flakes are key to balancing this dish. The nutmeg enhances the natural sweetness of the pumpkin in a subtle, savory way, while the red pepper flakes provide a gentle warmth that cuts through the richness of the cream. Don’t skip them!
Use Freshly Grated Parmesan
For the best flavor and meltability, I always recommend using a block of Parmesan cheese and grating it yourself. Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting smoothly into the sauce, sometimes resulting in a grainy texture.
Delicious Variations to Try
This Creamy Pumpkin Pasta is a fantastic starting point for your own culinary creations. To make it a heartier meal, you can add some crumbled Italian sausage or shredded rotisserie chicken. For an extra layer of flavor and a beautiful aroma, try browning a tablespoon of fresh sage leaves in the butter before adding the shallots. You can also stir in a cup of fresh spinach or kale at the end of cooking for a boost of greens.
Your Burning Pasta Questions
Can I make this dish vegan or dairy-free?
Yes, absolutely! To make it vegan, use a plant-based heavy cream substitute (like one made from cashews or oats), and swap the parmesan cheese for your favorite vegan parmesan or a tablespoon of nutritional yeast. Be sure to use vegetable broth.
What’s the best pasta shape to use?
I love using rigatoni because the sauce gets trapped inside the tubes and clings to the ridges, ensuring a perfect bite every time. However, any pasta with lots of nooks and crannies will work well. Pappardelle, shells, or fusilli would all be excellent choices.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may want to add a splash of milk, cream, or broth to the pasta as you warm it on the stovetop or in the microwave to help loosen up the sauce and make it creamy again.
Creamy Pumpkin Pasta
- Total Time: 30
- Yield: 4-6 servings 1x
Description
This Creamy Pumpkin Pasta is the ultimate savory celebration of autumn, delivering restaurant-quality comfort in under 30 minutes. The luxurious, velvety pumpkin sauce is perfectly balanced with savory shallots, garlic, and a hint of rosemary and spice. Tossed with rigatoni, it’s an elegant and ridiculously easy meal that tastes like a cozy fall evening in a bowl.
Ingredients
1 pound rigatoni pasta, or pasta of your choice
1 tablespoon olive oil
1 large shallot, chopped
4–5 garlic cloves, minced
1 teaspoon freshly chopped rosemary
1/4 teaspoon crushed red pepper flakes
15 ounce can pumpkin puree
1 cup vegetable broth, can use chicken broth
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Pinch of nutmeg
1/2 cup freshly grated parmesan cheese, plus more for serving
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Before draining, reserve about one cup of the starchy pasta water.
Sauté the Aromatics:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook for 3-4 minutes until softened. Stir in the minced garlic, chopped rosemary, and red pepper flakes, and cook for one more minute until fragrant.
Build the Pumpkin Sauce:
Stir in the pumpkin puree, vegetable broth, heavy cream, and a pinch of nutmeg. Season with salt and pepper. Bring the sauce to a gentle simmer and cook for about 5 minutes, until it thickens slightly.
Combine and Serve:
Reduce the heat to low and stir in the parmesan cheese until melted. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the desired consistency. Serve immediately with extra parmesan cheese.
Notes
Hearty Add-ins:
To make this a more substantial meal, add cooked crumbled Italian sausage, shredded rotisserie chicken, or crispy pancetta to the finished dish.
Vegan/Dairy-Free Option:
To make this dish vegan, use a plant-based heavy cream substitute (like cashew cream), swap the parmesan for a vegan alternative or nutritional yeast, and ensure you use vegetable broth.
Reheating Leftovers:
Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk, cream, or broth to loosen the sauce and restore its creamy texture.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg
Keywords: pumpkin pasta, creamy pasta sauce, rigatoni recipe, fall pasta dish, 30-minute meal, savory pumpkin recipe, comfort food
