Pumpkin Pasta

Celebrate the flavors of fall with this creamy pumpkin pasta—an easy, comforting meal that comes together in just 30 minutes. Made with canned pumpkin puree, fresh sage, garlic, and Parmesan cheese, this vegetarian dish is perfect for cozy weeknights or a festive Thanksgiving side.

Why You’ll Love This Recipe

• Quick and ready in just 30 minutes

• Uses pantry staples like canned pumpkin and pasta

• Creamy without needing heavy cream

• Cozy fall flavors from sage, garlic, and nutmeg

• Perfect for weeknights or holiday gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound rigatoni pasta (or pasta of your choice)

• 2 tablespoons olive oil

• 8 fresh sage leaves, minced (about 2 tablespoons)

• 4 garlic cloves, minced

• 1 (15-ounce) can pumpkin puree

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• 1 cup whole milk

• ½ cup grated Parmesan cheese, plus more for serving

Directions

1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1½ cups of the pasta water before draining.

2. In a large skillet, heat the olive oil over medium heat. Add the sage and garlic and cook for 1 minute until aromatic.

3. Add the pumpkin puree, salt, pepper, and nutmeg. Cook for 2–3 minutes to meld the flavors.

4. Stir in the milk and mix until the sauce is smooth and creamy.

5. Add the cooked pasta and reserved pasta water to the sauce. Toss until the sauce clings to the pasta and becomes glossy, about 3–4 minutes.

6. Turn off the heat and stir in the grated Parmesan cheese. Serve with extra Parmesan on top, if desired.

Servings and timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use butternut squash: Substitute pumpkin with butternut squash puree

• Add vegetables: Stir in peas, kale, or sautéed mushrooms

• Include protein: Mix in cooked shredded chicken, ground turkey, or sausage

• Top with crunch: Sprinkle with toasted panko breadcrumbs or chopped nuts

• Swap milk: Use heavy cream for extra richness or plant-based milk for dairy-free

Storage / Reheating

• Refrigerate: Store in an airtight container for 4–5 days

• Reheat: Warm in the microwave or on the stovetop, adding a splash of water or milk to loosen the sauce

• Freeze: Not recommended, as dairy-based sauces can separate when thawed

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s smooth and well-drained to avoid watering down the sauce.

What if I forget to reserve pasta water?

Use a bit of hot water mixed with a touch of cornstarch as a substitute, but it won’t add the same flavor or starch content.

Can I make this vegan?

Swap the milk for unsweetened almond or oat milk and use nutritional yeast or vegan Parmesan.

Is this sweet like pumpkin pie?

Not at all. The garlic, sage, salt, and nutmeg give it a savory, earthy flavor.

What’s the best pasta shape for this dish?

Rigatoni, penne, or cavatappi are ideal—they hold the sauce well with their ridges.

Can I use pre-grated Parmesan?

You can, but fresh grated melts more smoothly and adds better flavor.

Can I make it ahead of time?

Yes, but wait to add the cheese until reheating to maintain the creamy texture.

Is it kid-friendly?

Absolutely! The mild pumpkin flavor and creamy texture are usually a hit with kids.

What herbs can replace sage?

Thyme or rosemary work well, though the flavor will be different.

What’s a good side dish?

Serve it with a simple green salad, roasted veggies, or crusty bread for a full meal.

Conclusion

Creamy pumpkin pasta is the ultimate fall comfort dish—rich, easy, and full of seasonal flavor. Whether you’re cooking for a busy weeknight or serving it alongside your holiday favorites, this cozy pasta brings warmth and simplicity to your table with every bite.