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Creamy Pumpkin Pasta

This Pumpkin pasta is the perfect welcome to Autumn. It is a delicious twist on traditional Italian cuisine that brings the rich, earthy notes of pumpkin to your favorite pasta dishes. Made with pumpkin puree, parmesan cheese and little cream. A tasty pasta dish for any occasion!

Pasta on a fork and some in a plate.


 

Over the years I have become a pumpkin/ butternut squash lover, from a Pumpkin Risotto to Pumpkin Fritters to one of my favorite Fall Cinnamon Pumpkin Cakes. Of course I also discovered how delicious it can be tossed with some pasta especially Fettuccine!

Why try this pumpkin pasta sauce?

  • A tasty taste of Fall: Pumpkin pasta sauce embodies the essence of fall with its warm, earthy flavor. It is comfort food at it’s best!
  • Nutritional Benefits: Pumpkins/Squash are packed with vitamins and minerals, including vitamin A, vitamin C, and fiber, making this sauce not only delicious but also nutritious.
  • Versatility: Pumpkin pasta sauce is incredibly versatile. It can be made meatless making it a vegetarian option. Or adding some pancetta or Italian sausage to the sauce if you prefer.
  • Add your favorite pasta shape: You can use your favorite long or short pasta in this recipe. I love it with fettuccine but penne rigate, rigatoni or even linguine make the perfect option.

Recipe Ingredients

  • Pumpkin – pumpkin puree either Homemade or store bought canned pumpkin with nothing added
  • Oil – olive oil
  • Butter – salted butter
  • Salt
  • Garlic – 1-2 garlic cloves finely chopped
  • Parmesan cheese – freshly grated parmesan cheese
  • Cream – whole/whipping or heavy cream
  • Pasta – I used fettuccini but you could use a short or long pasta
  • Parsley – freshly chopped Italian parsley also known as flat leaf parsely

How to make Pumpkin Pasta

In a large pan add the olive oil, butter and garlic, cook on low-medium heat then add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly.

Creamy Squash Fusilli Pasta, a delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight family or friends vegetarian dinner.|anitalianinmykitchen.com

If too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese and finely chopped parsley.

The Origins of Pumpkin Pasta Sauce

Pumpkin pasta sauce might seem like a recent culinary invention, but it actually has roots in traditional Italian cooking. In Northern Italy, particularly in regions like Lombardy and Emilia-Romagna, pumpkin-based sauces have been enjoyed for centuries.

How to cook pasta

Always cook the pasta in enough water. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.

Pumpkin pasta in a white plate.

Substitutions

If you wish you could add some protein such as pancetta or sausage, you could add some hot pepper flakes or black pepper. You could add some finely chopped onion. Or add a handful of fresh spinach before serving.

Tips

Be sure if using store bought pumpkin not to buy pumpkin pie filling. If making your own you could use either my simple Pumpkin Puree or an Easy Roasted Puree.

How to store it

Any leftover pumpkin pasta should be stored in an airtight container and refrigerated. It will keep 1-2 days in the fridge. Re-heat the leftovers either in a microwave or on the stove in a saucepan on medium-low heat. Add a little milk to bring it to the same creamy consistency.

Pasta in a white plate.

The next time you’re looking for a seasonal dish that’s both comforting and delicious, I hope you don’t hesitate to give this pumpkin pasta sauce a try. Your taste buds and your dinner guests will thank you. Buon appetito!

Pasta on a fork and some in a plate.

Creamy Pumpkin Pasta

Rosemary Molloy
Creamy Pumpkin Pasta Sauce, delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight vegetarian dinner.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Dish, Pasta
Cuisine Italian
Servings 4 servings
Calories 247 kcal

Ingredients
 
 

  • 1 cup pumpkin purée fresh or canned purée only, drain in a sieve for approximately 10-15 minutes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1 clove garlic chopped
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ cup cream (whipping/whole or heavy)
  • 3 cups cooked al dente fettuccine (approximately 12 ounces dry)
  • 2 tablespoons fresh chopped Italian parsley

Instructions
 

  • In a large pan add the olive oil, butter and garlic, cook on low-medium heat 1 minute, add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!

Notes

Be sure if using store bought pumpkin not to buy pumpkin pie filling. If making your own you could use either my simple Pumpkin Puree or an Easy Roasted Puree.
Any leftover pumpkin pasta should be stored in an airtight container and refrigerated. It will keep 1-2 days in the fridge. Re-heat the leftovers either in a microwave or on the stove in a saucepan on medium-low heat. Add a little milk to bring it to the same creamy consistency.

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 222mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10045IU | Vitamin C: 5.4mg | Calcium: 65mg | Iron: 1.4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

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Republished from December 9, 2015

19 Comments

  1. 5 stars
    Thank You!!! After 40 yreays, i have developed an allergic reaction to tomato!!!My daughter has never liked tomato sauce so this was perfect!!! She loved it! It was so good! Looked like spaghetti sauce but butterfly noodles, it was her favorite by far.

  2. 5 stars
    i have just made this and it is SO good. I used fresh pumpkin mash and did saute a little onion in olive oil with the garlic. Added a good dash of freshly ground black pepper , & used sheep’s milk pecorino, as that was what i had in the fridge. I keep going back to sample just a little more – may be very little left to put on the pasta tonight 😉

  3. 4 stars
    I made this last night for a dinner party. It was easy to make and a great Fall color. One thing it needed-salt. Everyone added salt to their serving. I will make it again and perhaps add Italian sausage.

  4. 4 stars
    Good recipe i found it tastier to roast your pumpkin in the oven then turn it into a puree with your cream sour cream goes great to and garlic i added alot more garlic because we love garlic in our house

  5. 5 stars
    This was delicious and have to tell ….however I tweeked it a little, I added a little chilli flakes and some dried parsley, PLUS I used 4 cloves of garlic and sauteed garlic with some green raw prawns…!!!!

  6. 5 stars
    Rosemary, I made this last night. I usually use another “one pot” creamy pumpkin sauce recipe but yours was so SIMPLE & QUICK & EASY!!!!! And WOW! The FLAVOR!!! This is my new “go to” recipe!!! Thank you! I’m so happy to find someone who adores pumpkin like me!

    1. Hi Becky, thanks so much, so glad you liked it. I actually didn’t like pumpkin food very much before, but for the last couple of years, I can’t seem to get enough. 🙂

  7. 5 stars
    CIAO..many thanks for stunning recipe…is it possible to replace butter with olive oil or any veg. oil??

    1. Haha I know and the colour didn’t help either. But it was really good so I thought what the heck. Some food unfortunately is just not very photogenic. 🙂

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