A Pumpkin Pasta Recipe like you’ve never had it before! It’s ultra creamy, full of fall flavor, and topped with the most satisfying crunchy topping.
Author’s Notes
The Pasta That Tastes Like Fall
This is hands-down a reliable 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 straightforward! |
| 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.
Variations
Switch Up This Pumpkin Pasta Recipe
- Pumpkin Pasta with Sausage: Brown Italian sausage, keep nearby, 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.
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 With Canned Pumpkin
Desserts
Pumpkin Cheesecake BarsWhat 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 (It is satisfying to this no-knead bread or these dinner rolls).
- Some roasted vegetables like roasted broccoli or roasted cauliflower.
chelsea’s recipe tip
Recipe Tips For Success
- Grate your own cheese: Use freshly grated Parmesan for better melt and flavor.
- 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.
- straightforward reminder: Place a mug or measuring cup in the colander to remember to save pasta water.
