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Pumpkin Pasta

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This creamy pumpkin pasta is a cozy, comforting fall dish that comes together in just 30 minutes. Made with canned pumpkin puree, garlic, sage, and parmesan, it’s an easy, flavorful vegetarian dinner perfect for weeknights or holiday meals.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: undefined
  • Category: undefined
  • Method: undefined
  • Cuisine: American

Ingredients

1 pound rigatoni pasta (or pasta of choice)

2 tablespoons olive oil

8 sage leaves, minced (about 2 tablespoons)

4 garlic cloves, minced

1 (15-ounce) can pumpkin purée

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground nutmeg

1 cup whole milk

½ cup grated parmesan cheese (plus more for serving)

Instructions

  1. Cook pasta al dente in salted boiling water according to package directions. Reserve 1½ cups pasta water, then drain.
  2. In a large skillet over medium heat, heat olive oil. Add sage and garlic; sauté for 1 minute until aromatic.
  3. Add pumpkin purée, salt, pepper, and nutmeg. Stir and cook for 2–3 minutes.
  4. Stir in milk until sauce is smooth and creamy.
  5. Add the cooked pasta and reserved pasta water to the sauce. Toss and cook for 3–4 minutes until the sauce clings to the pasta and is glossy.
  6. Turn off heat, stir in parmesan cheese, and mix well. Serve warm with extra cheese if desired.

Notes

  • Use butternut squash purée as an alternative to pumpkin.
  • Add vegetables like peas or kale for more nutrition.
  • Top with toasted panko breadcrumbs for crunch.
  • Add protein like shredded chicken or ground sausage.
  • Store leftovers in an airtight container for 4–5 days in the fridge. Add water when reheating to loosen the sauce.
  • Do not overcook the pasta—it will cook further with the sauce.
  • If reserved pasta water is accidentally discarded, use warm water with a splash of milk or broth as a substitute.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-pasta/