Creamy, dreamy pumpkin pasta with pumpkin sauce that is super easy to make, full of fall flavor and ready in just 20 minutes! Made with canned pumpkin, heavy cream and pantry staple ingredients you likely already have in your home. Serve with chicken breasts or Italian sausage for added protein!
I'm sure most of us can agree that nothing says fall quite like pumpkin recipes! From Pumpkin Cream Cold Foam and Fluffy Pumpkin Pancakes to Pumpkin Pasta Sauce, I love to incorporate pumpkin into as many foods and drinks as I can before the season is over!
The best part about pumpkin is that it can be used in both sweet and savory dishes. Although this pumpkin pasta sauce is on the savory side, I do add a small amount of brown sugar to the sauce to tie all the flavors together because I think pumpkin always needs a little touch of sweet!
Not only is this pumpkin pasta sauce incredibly easy to make, but it also tastes amazing! It's like alfredo sauce meets pumpkin. And the pumpkin flavor is just the right amount, so it's not overwhelming. Even Nate, who cringes at the thought of eating pumpkin, likes this recipe! His flavor palete has really come a long way 😉
Pumpkin Pasta Sauce Ingredients
Onion. Half a yellow onion.
Butter. The best pasta sauce always start with butter. I like to use salted, but you can also use unsalted.
Red pepper flakes. Just a small pinch adds flavor without making the sauce spicy, but you can skip it if you prefer.
Garlic cloves.
Pumpkin puree. Pumpkin puree from a can is all you need!
Heavy whipping cream.
Salt.
Pepper.
Ground sage.
Ground nutmeg.
Brown sugar.
Parmesan cheese. I highly recommend buying a block of parmesan cheese and shredding it yourself. It tastes and melts better this way!
How to Make Pasta with Pumpkin Sauce.
Ready in just 20 minutes, this pumpkin pasta sauce is so easy to make and requires pantry staple ingredients that you likely already have in your home!
- Sautée onion and garlic. In a large skillet, sautée diced onion with red pepper flakes and butter then add garlic.
- Add pumpkin, heavy cream and spices. Whisk in pumpkin puree, heavy whipping cream and lots of delicious spices that goes perfectly with pumpkin.
- Make it cheesy. Mix in freshly grated parmesan cheese.
- Pasta time! Toss cooked pasta with pumpkin sauce, serve and enjoy!
What to serve with Pumpkin Pasta.
Pumpkin pasta is excellent on its own! Top with fresh cracked pepper and freshly grated parmesan cheese and you're good to go.
If you want to add protein, I recommend Italian sausage or chicken breasts.
What can I substitute for heavy whipping cream?
You can substitute half and half or milk, but the sauce won't be as thick and creamy, especially if you use milk. You may need to let the sauce simmer longer to thicken.
How to Store and Reheat.
Store in an airtight container in the fridge for up to 5 days, if the can of pumpkin was freshly opened.
Reheat individual servings in the microwave with a splash of heavy whipping cream, half and half or milk to help thin the sauce back out.
More Pumpkin Recipes You Will Love!
Pumpkin Cream Cold Foam (Starbucks Copycat!)
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you're on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Creamy Parmesan Pumpkin Pasta
Ingredients
- 8 ounces rigatoni pasta (or your favorite short cut pasta)
- 3 tablespoons butter
- ½ yellow onion diced
- pinch of red pepper flakes (optional)
- 3 garlic cloves minced
- 1 cup pumpkin puree
- 1 ½ cups heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground sage
- ⅛ teaspoon ground nutmeg
- 1 teaspoon brown sugar
- ½ cup parmesan cheese freshly grated (plus extra for serving)
Instructions
- Bring a large pot of water to a boil and cook the pasta to al dente according to package directions. Meanwhile, make the pumpkin sauce.
- In a large skillet over medium heat, melt the butter then add onion and red pepper flakes. Cook for about 5-7 minutes until translucent and soft. Add garlic and cook for another minute.
- Add the pumpkin puree to the skillet and stir to combine with the onions, allowing the pumpkin to sautée for one minute. Then pour in the heavy whipping cream and whisk to combine. Mix in salt, pepper, sage, nutmeg and brown sugar. Let simmer for about 2-3 minutes then mix in the parmesan cheese.
- Add the cooked pasta to the sauce and toss to combine.
- Serve and garnish with more freshly grated parmesan cheese and cracked black pepper.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Katie says
That seems like a LOT of whipping cream, can I use milk instead or something with less calories?
Briana Walker says
Here's what she says in the text of her recipe description:
What can I substitute for heavy whipping cream?
You can substitute half and half or milk, but the sauce won't be as thick and creamy, especially if you use milk. You may need to let the sauce simmer longer to thicken.
Holly Kuhn says
Can u pre make this sauce and heat it up later in the day when serving guests
Modern Farmhouse Eats says
Hi Holly! This recipe is best served freshly made! I found that the texture and consistency of cream sauces change once reheated.
Jaxx says
So amazing! I used soy whipping cream and it turned out amazing, going to be a staple recipe for the rest of my life
Modern Farmhouse Eats says
Such a high compliment! Thanks so much, Jaxx!