This Pumpkin Pasta is an incredible way to celebrate fall! It's creamy, saucey, and oozing with pumpkin flavor. Like many simple sauces, this one takes less time to prepare than the pasta itself. Ready in 20 minutes or less!
Looking for more cozy fall recipes? Try my Roasted Butternut Squash or Pumpkin Pie next!
About This Recipe
This pumpkin pasta is my favorite SAVORY pumpkin recipe. Sorry, pumpkin pie and pumpkin bread, but sometimes dinner calls for something less sweet.
This recipe is exactly the sort of cozy dish that I crave in autumn (and guess what? my dog loves licking up the leftover pumpkin puree too!). The only real prep is chopping up onions and garlic. Aside from that, it's incredibly simple and fast. Cook down the onions and garlic, then simmer with chicken broth and pumpkin puree. Just before serving, stir in heavy cream, Parmesan cheese, walnuts, and lemon juice. If you ask me, a fall pasta like this one is always better with a splash of acidity to balance all the richness.
This pumpkin pasta is ready in 20 minutes or less. Quick, easy, and delicious. You can start boiling the pasta at the beginning, and the sauce will be ready around the same time!
Key Ingredients
Pasta: Any pasta shape will work here, but I absolutely love rotini in this because it clings onto the sauce so well.
Olive oil: For sauteeing the vegetables. You can also use butter for extra richness, but I think olive oil works and tastes great here.
Onion and garlic: These are essential for adding depth to the sauce.
Chicken broth: For a vegetarian option, you can also use vegetable broth.
Pumpkin puree: I use canned pumpkin puree, but you can make your own from roasted pumpkin as well.
Dried sage: Start with ยผ a teaspoon and add more to your own taste. Freshly chopped sage added at the end would be even better.
Heavy cream: For that extra bit of luxuriousness.
Parmesan: Adds a nice sharpness that balances the rich flavors well.
Walnuts: I typically use chopped walnuts, but today I only had pecans, so I used those instead. I could barely tell the difference.
Lemon juice: This is super important for balancing the rich flavors.
Instructions
STEP 1: Bring a pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
STEP 2: In a large skillet, heat the oil over medium heat. Cook the onions and garlic for 5-6 minutes until softened.
STEP 3: Add the chicken broth, pumpkin puree, and dried sage. Bring to a boil, then reduce to a simmer and let it bubble for 5-6 minutes.
STEP 4: Stir in the heavy cream, parmesan, walnuts, and lemon juice. Season with salt and pepper to taste.
STEP 5: Add the drained pasta and toss to coat evenly. Enjoy!
๐ Recipe
Pumpkin Pasta
Ingredients
- 10 ounces rotini pasta (or any pasta shape)
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 ยฝ cups chicken broth
- 1 cup pumpkin puree
- ยผ teaspoon dried sage
- ยผ cup heavy cream
- ยฝ cup grated parmesan
- โ cup chopped walnuts (or pecans)
- 1 tablespoon lemon juice
- salt and pepper (to taste)
Instructions
- Bring a pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Cook the onions and garlic for 5-6 minutes until softened.
- Add the chicken broth, pumpkin puree, and dried sage. Bring to a boil, then reduce to a simmer and let it bubble for 5-6 minutes.
- Stir in the heavy cream, parmesan, walnuts, and lemon juice. Season with salt and pepper to taste. Add the drained pasta and toss to coat evenly. Enjoy!
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