Creamy Pumpkin Pasta Recipe

If you’re looking for something cozy, comforting, and just downright delicious, you have to try this Creamy Pumpkin Pasta Recipe. I absolutely love how it brings together the silky richness of pumpkin with fragrant sage and garlic, all wrapped around tender rigatoni. When I first tried this dish, I was amazed at how simple ingredients can turn into something so satisfying—you’ll find it quickly becomes a weeknight favorite!

this …

Ingredients You’ll Need

This Creamy Pumpkin Pasta Recipe relies on simple but well-balanced ingredients that complement each other beautifully. You’ll want to use good-quality pumpkin purée and fresh sage to really make this shine. Here’s what I keep on hand for this dish:

• Rigatoni pasta: I prefer rigatoni because the ridges and tube shape hold onto the sauce like a dream, but any pasta like penne or farfalle works well too.
• Olive oil: Brings a subtle fruitiness and helps crisp the sage and garlic just right.
• Sage leaves: Fresh is best here—you’ll want those earthy, slightly peppery notes to brighten the sauce.
• Garlic cloves: Minced garlic releases that warm punch of flavor essential to this pasta.
• Pumpkin purée: I use canned pumpkin puree (not the pumpkin pie filling!) for convenience and consistent flavor.
• Salt and black pepper: To enhance and balance all the flavors.
• Ground nutmeg: Just a little nugget to add warmth and depth—don’t skip it!
• Whole milk: Creates the creamy texture that makes this pasta irresistible.
• Grated parmesan cheese: Adds a salty, nutty finish that ties this dish together beautifully.

Variations

I love how flexible the Creamy Pumpkin Pasta Recipe is—you can tweak it to fit what you have in your kitchen or dietary preferences. Here are a few ideas I’ve tried or am excited to try:

• Make it vegan: I replaced the parmesan and whole milk with a plant-based milk and nutritional yeast once, and it still had that rich, cheesy vibe.
• Add some spice: Toss in a pinch of red pepper flakes while cooking the garlic for a subtle kick my family loved.
• Swap pasta shapes: Sometimes I use bowtie or penne just because it feels fresh, and honestly, it works beautifully every time.
• Include toasted nuts: I once sprinkled toasted pine nuts on top for extra crunch and nutty flavor—a real treat!

How to Make Creamy Pumpkin Pasta Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of salted water to a boil and cooking the rigatoni until it’s just al dente—meaning it has a bit of a bite but isn’t hard or mushy. This usually takes about 10 minutes, depending on your pasta brand. Don’t forget to reserve about 1 ½ cups of that starchy pasta water before draining; it’s key for making the sauce cling perfectly to the noodles.

Step 2: Build Flavor with Sage and Garlic

While the pasta cooks, heat olive oil over medium heat in a large skillet. Add minced sage leaves and garlic, then stir gently for about one minute until you can smell that delicious aroma. Be careful not to let the garlic burn—it should be fragrant but not bitter.

Step 3: Create the Creamy Pumpkin Sauce

Next, add the canned pumpkin purée along with salt, black pepper, and a pinch of ground nutmeg. Stir and let it cook for 2-3 minutes to develop the flavors. Pour in the whole milk and mix until it’s well combined and creamy—that cozy texture is what you’re aiming for here.

Step 4: Toss and Finish with Parmesan

Now, toss in your cooked pasta and slowly add the reserved pasta water, stirring constantly. The sauce will start clinging to the rigatoni and get glossy—that’s your cue that it’s perfect. Turn off the heat, sprinkle grated parmesan cheese on top, and stir until it melts into the sauce. Serve it immediately with extra parmesan if you like a cheesier finish!

How to Serve Creamy Pumpkin Pasta Recipe

Garnishes

I like to finish off my creamy pumpkin pasta with a sprinkle of extra parmesan and sometimes a few more crispy sage leaves for both texture and that herbal punch. A drizzle of good-quality olive oil makes it feel extra special. A fresh crack of black pepper on top always seals the deal for me.

Side Dishes

This pasta pairs wonderfully with a crisp green salad drizzled with lemon vinaigrette to balance the richness. I often serve it alongside roasted Brussels sprouts or simple garlic bread for a satisfying, well-rounded meal.

Creative Ways to Present

For a cozy dinner party, I like to serve this pasta in shallow bowls topped with a sprig of fresh sage and a few toasted pumpkin seeds for crunch. Lighting a few candles around the table and adding a warm napkin really takes the presentation up a notch—perfect for autumn evenings!

Make Ahead and Storage

Storing Leftovers

I store any leftover creamy pumpkin pasta in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so before reheating, I loosen it up with a splash of milk or pasta water to bring back that creamy texture.

Freezing

Freezing this pasta is possible but I recommend freezing it without the parmesan cheese. I usually store it in freezer-safe containers for up to a month, then thaw overnight in the fridge before reheating gently on the stove with a little extra milk to revive the sauce.

Reheating

When it’s time to eat leftovers, I reheat the pasta over low heat in a skillet, stirring frequently and adding small amounts of milk or reserved pasta water to keep the sauce smooth and creamy. Microwaving works too, just give it a good stir halfway through to avoid cold spots.

FAQs

Final Thoughts

This Creamy Pumpkin Pasta Recipe holds a special place in my heart because it’s like a warm hug on a plate—especially during those crisp fall evenings when you want something simple yet indulgent. I hope you enjoy making this as much as I do, and that it becomes a regular comfort food in your kitchen. Trust me, once you whip it up, your family and friends will be asking for seconds (and thirds!).

Print