Description
Creamy Parmesan Pumpkin Pasta combines velvety pumpkin purée, rich Parmesan cheese, and perfectly cooked pasta for a cozy, flavorful fall meal. This quick and easy recipe captures the essence of autumn with a creamy, savory sauce that’s comforting, elegant, and nourishing—perfect for weeknights or festive Friendsgiving dinners.
Ingredients
Scale
Ingredients:
- 12 oz (340 g) fettuccine or penne pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) pumpkin purée (not pie filling)
- 1 cup (240 ml) heavy cream or half-and-half
- ½ cup (50 g) grated Parmesan cheese (plus extra for topping)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 1 tbsp butter
- Fresh parsley or sage for garnish
Optional Add-ins:
- 1 cup sautéed mushrooms or spinach
- ½ cup cooked chicken
- A pinch of chili flakes for heat
Instructions
- Cook the Pasta: Bring salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the Aromatics: In a skillet, heat olive oil and butter over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Stir in garlic and cook 1 minute more.
- Create the Pumpkin Sauce: Lower the heat. Stir in pumpkin purée, heavy cream, salt, pepper, and nutmeg. Whisk until smooth. Add Parmesan and stir until melted and creamy.
- Combine Pasta and Sauce: Add cooked pasta to the sauce and toss to coat. Adjust consistency with reserved pasta water as needed.
- Garnish and Serve: Top with extra Parmesan and fresh parsley or sage. Serve warm and enjoy!
Notes
- Use pure pumpkin purée: Avoid pumpkin pie filling—it’s too sweet.
- Don’t skip nutmeg: It enhances the warmth and depth of the sauce.
- Balance creaminess: Add pasta water gradually for desired consistency.
- Vegan option: Substitute coconut milk and nutritional yeast for dairy-free version.
- Serving idea: Garnish with fried sage leaves or crushed walnuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg
Keywords: Creamy Parmesan Pumpkin Pasta, Pumpkin Pasta, Fall Pasta Recipe, Pumpkin Sauce Pasta, Vegetarian Pasta, Autumn Dinner, Friendsgiving Recipes