This pumpkin pasta recipe comes together in one pot for an easy dinner. Bucatini noodles simmer until tender, then mix with a savory sauce. Simple pantry items make this a quick and flavorful autumn-inspired meal.
Recipe Science
- Use bucatini noodles with a hollow center. The air gap gives them a thicker, chewier texture and helps trap sauce inside for extra flavor.
- The pasta is cooked by absorption. Use 4 cups of liquid for 8 ounces of pasta. Starches are released, thickening the sauce.
- The natural starches in pumpkin give the sauce a creamy texture, a hint of sweetness and a thick, fibrous consistency.
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Featured Comment 10
“Delicious, finally a savory pumpkin recipe that’s not too sweet! This was perfect. Added a squeeze of lemon juice.”—Jordan
Why It Works
Pumpkin puree may seem reserved for sweet treats like pumpkin pie. But its delicate flavor and smooth texture blend seamlessly into a savory sauce, perfect for tossing with your favorite pasta dishes. All the ingredients come together in one pot for easy dinner prep and clean-up.
Open your pantry, and you’ll find most of the ingredients needed for a pumpkin pasta recipe. I combine dried staples like bucatini, canned pumpkin, and Italian herbs with some freshly chopped aromatics. A splash of heavy cream further thickens the consistency and allows the sauce to cling better to each forkful.
Ingredients You’ll Need
- Cooking Oil: Fruity olive oil is used to saute the alliums and seasoning.
- Alliums: Sauteed onions add a hint of sweetness, and minced garlic adds an aromatic earthiness to the dish.
- Seasoning: Bold Italian Seasoning, tomato paste, salt, and pepper combine to build a flavorful sauce base. A little bit of grated nutmeg adds a warm, sweet flavor, which boosts the pumpkin’s neutral taste. Freshly chopped sage adds a slightly peppery, eucalyptus flavor to the hearty dish.
- Pasta: I use bucatini noodles to make a hearty main entree or pasta side dish. They are long strands similar to spaghetti, except they have a small hole down their center. The air gap yields a thicker, chewier texture and catches some sauce inside.
- Liquid: Water is used to hydrate the dried pasta by absorption. Adding vegetable stock further seasons the noodles.
- Pumpkin: The health benefits of pumpkin make each serving loaded with nutrients, especially fiber. The natural starches create a creamy consistency in the sauce. I used canned pumpkin puree for its subtle sweet taste and thick and fibrous texture.
- Dairy: Heavy cream contains at least 36% milk fat, adding richness to the pumpkin sauce. Nutty parmesan cheese boosts the sauce’s savory taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pumpkin pasta recipe is easy to customize! Try these delicious options:
- Pasta Options: Spaghetti is a great alternative to bucatini. Other types of pasta, such as linguine, rigatoni, penne, cavatappi, gemelli, or farfalle, work well, too. Avoid using angel hair because it cooks too quickly. For any dietary restrictions, use gluten-free pasta. Adjust the cooking time based on the type of pasta.
- Pumpkin Swaps: Make homemade pumpkin puree instead of canned. Boiled, steamed, or roasted butternut squash or sweet potatoes are delicious. Do not use canned pumpkin pie filling, as it’s already sweetened and has spices.
- Cheese Substitutes: Try pecorino romano or parmigiana reggiano for a dry grating cheese. Fresh mozzarella would add extra creaminess to the dish.
- Make it Dairy-Free: Substitute canned coconut milk, cashew, or oat milk for the heavy cream. Do not add the cheese.
- Add Spiciness: Add red pepper flakes, chili powder, or Sriracha to the sauce.
How to Make Pumpkin Pasta
Step 1: Cook the Aromatics
Use a large pot or Dutch oven, at least 4 quarts in size. Heat the olive oil over medium heat until it shimmers. Add the onion and sauté until it becomes fragrant and just starts to soften, about 1 minute.
Stir in the garlic, Italian seasonings, salt, and pepper. Let everything cook for about 30 seconds, allowing the flavors to bloom in the hot oil. This short time helps release the fat-soluble flavors from the spices and garlic, enhancing the dish’s overall flavor.
Step 2: Cook the Tomato Paste
Add the tomato paste and sauté for 1 minute, stirring to incorporate it with the onions and seasonings. This brief cooking time allows the tomato paste to caramelize slightly, deepening its flavor and adding a rich, savory base to your dish.
Step 3: Cook the Pasta
Add the dried noodles, water, and vegetable broth to the pot.
Boil and stir often until the pasta absorbs most of the liquid and becomes tender. This process takes about 12 to 14 minutes.
Tips for Perfect Execution: Typically, pasta is cooked in a large pot of salted boiling water. However, you can significantly reduce the preparation time if you’re willing to dedicate more attention to stir.
For 8 ounces of pasta, you will need at least 4 cups of liquid. Stir often to ensure the liquid evenly coats the noodles. Towards the end of cooking, the released starches thicken the broth and glaze the pasta. You can gradually add more water for thicker varieties until the noodles are al dente.
Step 4: Make the Pumpkin Sauce
Reduce the heat to low and add the pumpkin puree, heavy cream, parmesan cheese, and a pinch of nutmeg. Let everything cook for about 3 minutes, stirring occasionally to ensure the flavors blend together.
This process concentrates the ingredients, yielding a creamy pumpkin pasta sauce. If the sauce feels too thick, simply add a bit more vegetable broth to adjust the consistency.
Step 5: To Serve
Finish off the pasta by garnishing it with freshly chopped sage, a sprinkle of parmesan cheese, and a dash of black pepper. It’s delicious served with a refreshing Caesar salad, slice of garlic bread, or cornbread.
Frequently Asked Questions
No, canned pumpkin and pumpkin pie filling are not the same. Canned pumpkin is just pure pumpkin, cooked and mashed with no added flavors. It’s perfect for recipes where you want to control the spices and sweetness, like sauces or soups. Pumpkin pie filling has sugar and spices mixed in, so it’s meant specifically for desserts like pie.
You can use either canned or fresh pumpkin for a pasta sauce. Canned pumpkin is convenient, already pureed, and has a consistent texture, but it can lack the fresh flavor of homemade. Fresh pumpkin offers a richer taste and customizable texture but requires more time and prep, including roasting and pureeing. If you’re short on time, canned is the way to go; fresh is worth the effort for a deeper flavor.
More Pumpkin Recipes
If you tried this Pumpkin Pasta Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Pasta
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup minced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 8 ounces bucatini , or spaghetti
- 2 cups water
- 2 cup vegetable broth, or stock
- 1 cup pumpkin puree
- ½ cup heavy whipping cream
- ¼ cup grated parmesan cheese
- ⅛ teaspoon ground nutmeg
- 1 teaspoon chopped sage
Instructions
- Cook the Aromatics – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until fragrant and beginning to turn translucent, about 1 minute. Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30 seconds.
- Cook the Tomato Paste – Add the tomato paste and saute for 1 minute.
- Cook the Pasta – Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook frequently stirring until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time, for softer pasta.
- Make the Pumpkin Sauce – Turn the heat down to low. Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency. Taste and season with more salt and pepper as desired.
- To Serve – Garnish the pasta with chopped sage, parmesan cheese, and black pepper.
Notes
- Make it Dairy-Free: Substitute coconut, cashew, or oat milk for the heavy cream. Omit the parmesan cheese.
- Storing: Refrigerate in an air-tight container for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Gina says
This was great! I used ravioli so I only added right before the end. I added spinach and peas . Thanks!
Jessica Gavin says
I love that you added stuffed pasta and extra veggies to the dish!
Perljam says
Great recipe – I added a pinch of cayenne and some dried rubbed sage to the pot. All vegetable broth instead of water (but then an extra 1/3 cup of water). Love it!
Jessica Gavin says
Wow, the sage, vegetable broth, and cayenne sound like a delicious addition to the pumpkin pasta!
Shirley says
I’d never ever feed my family plain pasta with bread for a meal. No wonder kids are so fat these days. Add some sauteed shrimp and some frozen peas or chopped broccoli to the dish. Any meat, fish or seafood and any vegetable would make it a fantastic meal. The pasta recipe is lovely, but please follow the guidelines for your health.
Fran Kirby says
Is there any way to leave out the tomato paste and can I use Greek yogurt instead of the heavy cream? I cannot have any of the nightshade family. So many of the recipes use at least one of them that it is frustrating. I saw the possibilities of using rhubarb as a substitute for the tomato, but I can’t find it in the stores anywhere. Evidently, it is a northern vegetable that isn’t popular enough to freeze or supply elsewhere!
Jessica Gavin says
Yes, you can leave out the tomato paste if desired. You can use greek yogurt, I like fage brand unsweetened Greek yogurt because it’s not too tart. Start with 1/4 at first and increase until a creamy consistency is reached.
Jordan says
Delicious, finally a savory pumpkin recipe that’s not too sweet! This was perfect. Added a squeeze of lemon juice. Thanks for the recipe!
Jessica Gavin says
Thank you for your feedback, Jordan! I love that you added some lemon juice to balance the sweetness.
Francesca says
This was so delicious! I was expecting something sweet and a bit odd on pasta, but it was so savoury and creamy.
I finished it off with a sage brown butter with the rest of the sage I bought and just wow, amazing.