A Pumpkin Pasta Recipe like you’ve never had it before! It’s ultra creamy, full of fall flavor, and topped with the most addictive crunchy topping.
Author’s Notes
The Pasta That Tastes Like Fall
This is hands-down my favorite fall pasta. I think about and crave it year-round! And while I know there’s nothing stopping me from making this pumpkin pasta recipe in the middle of July…it just doesn’t hit the same.
This dish feels like the official start of fall. Crisp weather, cozy meals, and comforting flavors all wrapped up in one bowl. The pumpkin Alfredo is rich and creamy, and that crunchy sage topping? Unreal.
If you make just one pasta from my site, let it be this one, right when the leaves start to change. From my POV, this really is the best time of year!
Pumpkin Pasta Recipe Ingredients
| Ingredient(s) | Notes |
|---|---|
| Butter or Olive Oil | Use butter for richness or swap for 1 tablespoon olive oil to cut down on fat. |
| Onion and Garlic | Add savoriness to the sauce. Red onion or thinly sliced shallots both work great. |
| Canned Pumpkin Purée | No need to roast a pumpkin. Canned pumpkin keeps things quick and easy! |
| Chicken Broth | Helps stretch the sauce so you can use less cream without sacrificing texture. |
| Heavy Cream and Parmesan Cheese | Cream gives richness. Use freshly grated Parmesan (from a block) for better melt, flavor, and accurate saltiness. |
Quick Tip
What Canned Pumpkin To Use
Use 100% pure pumpkin, not pumpkin pie mix. The label should list only pumpkin as the ingredient.
Storage
This pumpkin pasta recipe is best served right after mixing the sauce and pasta.
Leftovers can be stored in the fridge. Add a splash of cream or broth when reheating to bring the sauce back to life. The pasta will be softer, but still flavorful. This recipe doesn’t freeze well.
Use Leftover Pumpkin In These Recipes:
Breakfast
Pumpkin Scones Recipe
Soups And Stews
Pumpkin Soup (Using Canned Pumpkin!)
Desserts
Pumpkin Coffee Cake Recipe
Desserts
Pumpkin Cheesecake Bars
Pumpkin Pasta
Say hello to your new favorite fall dinner. This Pumpkin Pasta is creamy, savory, and finished with a crunchy topping you'll want on everything.
Equipment
- Medium pan nonstick
Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely diced red onion
- 1 tablespoon minced garlic
- 1 (16-ounce) package rigatoni pasta plus pasta cooking water
- 1 cup pumpkin see note 1
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese see note 2
- Salt and pepper
Optional Crunchy Topping
- 3 tablespoons unsalted butter
- 3 sprigs fresh sage optional
- 3/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Melt 3 tablespoons butter in a medium nonstick pan over medium heat. Add sage and stir for 30 seconds. Add panko and a small pinch of salt. Stir constantly until the breadcrumbs are golden and toasted. Watch closely to avoid burning.
- Transfer immediately to a bowl to stop cooking. Once cooled, discard the sage and stir in the Parmesan. Set aside.
- Bring 12 cups of water to a boil in a large pot. Once boiling, stir in 1 tablespoon fine sea salt and the rigatoni. Cook according to package directions. Before draining, scoop out a mug of pasta water and set aside. Do not rinse the pasta.
- While pasta cooks, melt 2 tablespoons butter in a large pot over medium heat. Add diced onion and sauté until softened, about 4 to 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.Add chicken broth and pumpkin. Whisk until smooth. Lower heat and stir in heavy cream and Parmesan. Season to taste (I add 1 tsp salt and 1/2 tsp pepper). Simmer, stirring occasionally, until sauce thickens slightly (see note 3).
- Dump the drained pasta directly from the colander into the sauce and gently toss for about 2 minutes or until the sauce thickens and nicely coats the pasta. Sauce shouldn’t be falling to the bottom of the pot. If the sauce is too thick, add a splash of that reserved pasta water.
- Divide pasta into bowls, top with a generous spoonful of the crunchy topping, and serve immediately.
Video
Recipe Notes
Note 1: Use only 100% pure pumpkin purée, not pumpkin pie filling. Measure out 1 cup; don’t use the whole can.
Note 2: Pre-grated Parmesan (especially the kind in a can) is too salty and doesn’t melt well. For best results, grate a block of Parmesan cheese on the small holes of the grater (or on a microplane) for ultra-fine cheese shreds.
Note 3: To check if the sauce is ready, dip a spoon in and run your finger across the back. If the line stays visible, the sauce is thickened enough.
Storage: This pasta is best enjoyed right after tossing with the sauce. To store leftovers, refrigerate in an airtight container. Add a splash of cream or broth when reheating to loosen the sauce. The texture will be softer but still flavorful. This recipe isn’t ideal for freezing due to the dairy and pasta.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 70g | Protein: 18g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 420mg | Potassium: 372mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7329IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Up This Pumpkin Pasta Recipe
- Pumpkin Pasta with Sausage: Brown Italian sausage, set aside, make the sauce, then toss sausage and pasta back in at the end.
- Healthy Pumpkin Pasta Sauce: Swap the cream for coconut milk for a lighter version (it is slightly sweeter!)
- Pumpkin Pasta Vegan Version: Use full-fat coconut milk instead of cream.
- Italian Pumpkin Pasta Sauce: Add in 1-2 teaspoons of Italian seasoning.
What To Serve With Pumpkin Pasta:
- A big fall salad like this roasted sweet potato salad or butternut squash salad.
- A hearty chunk of bread to sop up leftover sauce (I love this no-knead bread or these dinner rolls).
- Some roasted vegetables like roasted broccoli or roasted cauliflower.
Recipe Tips
- Emulsify the sauce: Toss the hot pasta with the sauce so it clings to the noodles instead of pooling at the bottom.
- Reserve pasta water: Save some before draining in case the sauce needs loosening.
- Easy reminder: Place a mug or measuring cup in the colander to remember to save pasta water.
- Use the right canned pumpkin: For this Pumpkin Pasta recipe, make sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Grate your own cheese: Use freshly grated Parmesan for better melt and flavor.
Fast food has become a habit in today’s world. Thanks for your recipe.
Thanks so much! 🙂