For a richer flavor, use homemade pumpkin puree. Roasting the pumpkin before pureeing enhances its sweetness. Adjust the amount of nutmeg and white pepper to your preference. A pinch of red pepper flakes can add a subtle warmth. To make this dish vegan, substitute the butter with olive oil or vegan butter, use plant-based milk instead of half-and-half, and omit the Parmesan cheese or use a vegan Parmesan alternative.
Creamy Pumpkin Pasta
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS40
Embrace the flavors of fall with this Creamy Pumpkin Pasta! Silky smooth pumpkin sauce coats perfectly cooked rotini, creating a comforting and elegant dish that's surprisingly simple to prepare. This recipe delivers a balanced pumpkin flavor that's both satisfying and refined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate102 g
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Cholesterol31 mg
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Fiber8 g
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Protein19 g
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Saturated Fat8 g
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Sodium535 mg
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Sugar10 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, melt butter with olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
02
StepStir in pumpkin puree, vegetable broth, half-and-half, chopped parsley, nutmeg, white pepper, salt, and black pepper. Simmer gently, stirring occasionally, until the sauce is heated through and slightly thickened, about 10-15 minutes.
03
StepMeanwhile, bring a large pot of lightly salted water to a rolling boil. Add tri-color rotini pasta and cook according to package directions until al dente, approximately 8 minutes. Drain the pasta thoroughly, reserving about 1/2 cup of the pasta water.
04
StepTransfer the drained pasta to a serving bowl. Pour the creamy pumpkin sauce over the pasta, tossing gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
05
StepGarnish with grated Parmesan cheese and serve immediately. Enjoy!
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RECIPE REVIEWS
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Beulah Bernier
Jul 1, 2025I added a little bit of cinnamon to the sauce and it was delicious!
Pink King
May 2, 2025This is a great weeknight meal. It's quick, easy, and everyone enjoys it.
Davin Goyette
Apr 27, 2025I found the nutmeg a bit strong, so I used only 1/8 teaspoon. It was perfect!
Alex Ullrich
Apr 25, 2025Instead of half-and-half, I used heavy cream for an even richer sauce. It was decadent!
Norval Skiles
Apr 17, 2025My kids usually hate pumpkin, but they devoured this! Definitely a new family favorite.
Holden Howe
Apr 2, 2025This recipe was amazing! The sauce was so creamy and flavorful. My family loved it!
Shad Volkman
Feb 20, 2025I used butternut squash puree instead of pumpkin, and it worked great!
Malika Oreilly
Jan 30, 2025This pumpkin pasta is a fantastic base recipe. I've experimented with adding different herbs and spices each time!
Betty Feest
Dec 11, 2024I pureed some roasted garlic with the pumpkin for a deeper savory flavor. Highly recommend!