Creamy Pumpkin Pasta Recipe

I made a One Pot Pumpkin Pasta that turns pumpkin puree, chicken broth and cream into a shockingly silky, nutmeg-bright sauce that makes plain pasta feel restaurant-level.

I’m obsessed with this One Pot Pumpkin Pasta, one of my favorite Pumpkin Fresh Recipes, because it tastes like fall in a bowl without trying too hard. I love how the pumpkin puree mixes with heavy cream into a sauce that sticks to every bite and makes me want dinner early.

It’s rich but not dumb heavy, the nutmeg notes tease your nose and that peppery bite wakes it up. And it’s stupid simple, which matters on weeknights.

I make it when I need something real and satisfying. I want seconds always and more grated cheese on top.

Right now.

Ingredients

• Penne or rigatoni: it holds sauce well and gives a satisfying chew.
• Olive oil: keeps things from sticking, adds light fruitiness.

  Plus healthy fat.

• Butter: makes the sauce silky and slightly indulgent, it’s comfort in a pan.
• Yellow onion: adds sweet backbone and a little crunch when sautéed.
• Garlic: basic aroma punch, I usually skip one clove because I’m lazy.
• Pumpkin puree: creamy base with cozy sweetness, not sugary pumpkin pie stuff.
• Chicken broth: thins sauce just enough and adds savory depth, not too salty.
• Heavy cream: makes it luxuriously smooth — use more for extra creaminess.
• Parmesan: salty, nutty finish that ties the whole sauce together.
• Nutmeg: warm, lightly spiced note, start small and add if needed.
• Thyme: herbal lift, it cuts through richness and smells amazing.
• Kosher salt: wakes up flavors, don’t be afraid to taste as you go.
• Black pepper: a subtle bite, helps balance the cream and pumpkin.
• Red pepper flakes: optional kick, adds nice heat if you like spice.
• Parsley or sage: fresh herbal finish, makes it look and taste brighter.

Ingredient Quantities

• 12 oz dried pasta (penne or rigatoni works best)
• 1 tbsp olive oil (or a little more if your pan is sticky)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced (i usually do 2 cause i’m lazy)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup low sodium chicken broth
• 1/2 to 3/4 cup heavy cream (use 3/4 for extra creaminess)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 tsp ground nutmeg (start with less, you can add more)
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme
• 1/2 tsp kosher salt, plus more to taste
• 1/4 to 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional, for a little heat)
• Fresh parsley or sage for garnish (optional, but nice)

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz pasta (penne or rigatoni) until just shy of al dente, about 1 minute less than package says; drain, reserve 1 cup pasta water, and set pasta aside.

2. While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large deep skillet or wide saucepan over medium heat; if your pan sticks add a touch more oil.

3. Add 1 small finely chopped yellow onion and cook until soft and translucent, about 5 minutes, stirring now and then so it doesn’t brown too fast.

4. Stir in 3 minced garlic cloves (or 2 if you are lazy like me) and cook 30 to 45 seconds until fragrant, do not burn the garlic.

5. Lower heat to medium low and whisk in 1 cup pumpkin puree, 1 cup low sodium chicken broth, and 1/2 to 3/4 cup heavy cream (use 3/4 for extra creaminess). Warm gently while stirring so the sauce is smooth.

6. Add 1/2 tsp ground nutmeg (start light, you can add a bit more if you want), 1 tsp dried thyme or 1 tbsp chopped fresh thyme, 1/2 tsp kosher salt, 1/4 to 1/2 tsp freshly ground black pepper, and a pinch of red pepper flakes if you want heat. Taste and adjust seasoning.

7. Let the sauce simmer gently for 4 to 6 minutes so flavors meld and it thickens slightly; if it gets too thick add some reserved pasta water a splash at a time until you reach desired consistency.

8. Stir in 1/2 cup freshly grated Parmesan cheese until melted and glossy; then add the drained pasta and toss to coat, adding more pasta water if needed to make the sauce cling.

9. Finish with a little extra butter or a drizzle of olive oil for shine, taste one more time for salt and pepper, then plate. Sprinkle more Parmesan and chopped fresh parsley or sage on top for garnish.

10. Serve hot with extra black pepper and red pepper flakes on the side. Leftovers reheat well with a splash of cream or broth to loosen the sauce.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large deep skillet or wide saucepan for the sauce
4. Wooden spoon or heatproof spatula for stirring
5. Whisk for smoothing the sauce
6. Chef’s knife and cutting board for the onion and herbs
7. Measuring cups and spoons
8. Box grater for the Parmesan
9. Tongs or a slotted spoon to toss and serve the pasta

FAQ

Creamy Pumpkin Pasta Recipe Substitutions and Variations

• Pasta (12 oz penne or rigatoni) — you can use fusilli, farfalle, or cavatappi if that’s what you have; for whole grain option use whole wheat pasta, or pick a gluten free blend (rice or corn) if needed.
• Heavy cream (1/2 to 3/4 cup) — swap with 1/2 cup half and half plus 1 tbsp melted butter for richness, or use full fat coconut milk for a dairy free version, or crème fraîche if you want a tangy, silky finish.
• Low sodium chicken broth (1 cup) — use vegetable broth to keep it vegetarian, or dilute 1 tsp bouillon in 1 cup hot water, or try mushroom broth for deeper umami.
• Parmesan cheese (1/2 cup grated) — Pecorino Romano or Asiago are great salty alternatives, and for a vegan swap use 2 tbsp nutritional yeast plus a pinch of salt for that cheesy flavor.

Pro Tips

1) Save and use that pasta water like it’s gold. Add it a tablespoon at a time to loosen the sauce so it clings to the pasta, not puddles on the plate. If you add too much, simmer a minute to reduce.

2) Don’t let the garlic hit high heat. Cook it just until fragrant, otherwise it turns bitter and ruins the sauce. If you accidentally burn it, start over with fresh garlic or cut back on garlic and add a splash of cream.

3) Start with less nutmeg and salt than you think you need. Nutmeg jumps in flavor as the sauce cools, so you can always add more at the end. Same with salt, taste after the cheese and pasta are in.

4) Finish with a little butter or a small squeeze of lemon juice to brighten the pumpkin. Butter adds silkiness, lemon adds lift. Either one makes the sauce feel richer and less flat.