Introduction

Creamy Parmesan Pumpkin Pasta is a comforting dish that beautifully combines the warmth of pumpkin with the rich flavors of Parmesan cheese. This easy-to-make recipe results in a luscious, creamy pasta perfect for cozy dinners or festive fall gatherings.

A bowl of rigatoni pasta coated in a thick, creamy orange sauce fills the white bowl. The pasta tubes are shiny and smooth, layered closely together with visible ribbed texture. On top, small green sage leaves are placed delicately among the pasta shapes. A light sprinkle of grated cheese and cracked black pepper covers the dish evenly, adding a fine grainy texture and specks of black contrast. The white bowl is set on a white marbled surface, completing the simple and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz pasta (penne, fettuccine, or your choice)
Salt (for pasta water)
1 cup pumpkin puree
1 cup heavy cream
¾ cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley or sage (for garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Step 3: Add the pumpkin puree to the skillet and stir well to combine. Cook for 2-3 minutes to allow the flavors to meld. Then pour in the heavy cream, stirring constantly until the mixture is smooth.
Step 4: Stir in the grated Parmesan cheese, ground nutmeg, salt, and black pepper. Continue stirring until the cheese melts and the sauce thickens slightly. If the sauce is too thick, add reserved pasta water gradually until you reach your desired consistency.
Step 5: Add the drained pasta to the skillet with the pumpkin sauce. Toss well to coat the pasta evenly in the creamy sauce.
Step 6: Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley or sage if desired.

Tips & Variations

Use high-quality Parmesan cheese for a richer flavor and smoother melting.
For a vegan option, substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan.
Add a pinch of red pepper flakes to the sauce for a spicy kick.
Mix in sautéed spinach, roasted butternut squash, or cooked chicken or sausage for extra texture and protein.
Try a sage brown butter variation by tossing the pasta in browned butter with fresh sage leaves for a nutty aroma.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or pasta water to loosen the sauce. You can also freeze the pasta for up to 3 months; thaw overnight in the refrigerator and reheat as described.

How to Serve

A close-up view of rigatoni pasta fully coated in a creamy, golden yellow cheese sauce, filling the center of a white bowl. The pasta tubes are glossy and smooth, layered randomly, with some standing upright and others laying on their sides, showing the ridged texture. On top, a light dusting of finely grated white cheese adds a soft, powdery layer interspersed with small bits of cracked black pepper. A few small green sage leaves rest on the cheese, providing contrast and a touch of freshness against the warm colors of the dish. The scene is set against a white marbled surface, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast fresh pumpkin until tender, scoop out the flesh, and puree it for an even fresher flavor in your sauce.

Is this recipe gluten-free?

This recipe can be made gluten-free by using gluten-free pasta. The creamy pumpkin sauce itself is naturally gluten-free.

Can I make this pasta ahead of time?

Yes, prepare the sauce in advance and refrigerate. Cook the pasta just before serving and combine to maintain the best texture.

What if I don’t have Parmesan cheese?

You can substitute with Pecorino Romano or Grana Padano cheese. For a dairy-free alternative, use nutritional yeast.

Can I add protein to this dish?

Absolutely. Cooked chicken, sausage, or shrimp can be added to make this pasta a complete and hearty meal.

Creamy Parmesan Pumpkin Pasta Recipe

Print Recipe

★★★★★

5 from 120 reviews

Creamy Parmesan Pumpkin Pasta is a comforting fall-inspired dish featuring al dente pasta tossed in a rich, creamy sauce made with pumpkin puree, heavy cream, and Parmesan cheese. Enhanced with sautéed garlic, nutmeg, and a touch of black pepper, this dish balances savory and slightly sweet flavors perfectly, making it ideal for cozy dinners or special gatherings.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pasta

12 oz pasta (penne, fettuccine, or your choice)
Salt (for pasta water, to taste)

For the Creamy Pumpkin Sauce

1 cup pumpkin puree
1 cup heavy cream
¾ cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon ground nutmeg
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Fresh parsley or sage (for garnish, optional)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve one cup of pasta water, then drain the pasta.
Sauté Garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Make the Sauce: Add pumpkin puree to the skillet with garlic; stir to combine and cook for 2-3 minutes to meld flavors. Pour in heavy cream and stir continuously until smooth.
Add Seasonings: Stir in grated Parmesan, ground nutmeg, salt, and black pepper. Continue stirring until cheese melts and sauce thickens slightly. If sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Combine Pasta and Sauce: Add cooked and drained pasta to the skillet. Toss well to coat the pasta evenly with the creamy pumpkin sauce.
Garnish and Serve: Serve the pasta on plates or bowls, garnished with extra Parmesan and chopped fresh parsley or sage if desired.

Notes

Use high-quality Parmesan cheese for best flavor and texture.
Customize by adding sautéed spinach, roasted butternut squash, or cooked protein like chicken or sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or pasta water.
For a vegan version, substitute heavy cream with coconut milk or vegan cream and Parmesan with nutritional yeast.
Sage brown butter variation: melt butter until golden brown, add sage leaves, and toss pasta in for a nutty twist.
Add red pepper flakes for a spicy kick or toasted walnuts/pecans for crunch.
Can be made gluten-free by using gluten-free pasta.
Freezes well for up to 3 months; thaw overnight and reheat gently.
If using fresh pumpkin, roast and purée for similar results.

Keywords: creamy pumpkin pasta, parmesan pumpkin pasta, fall pasta recipe, creamy pasta sauce, vegetarian pasta, pumpkin puree recipe, easy dinner ideas