Creamy Herbed Pumpkin Pasta
This Creamy Herbed Pumpkin Pasta is a rich, velvety fall dinner made with pumpkin purée, garlic, thyme, sage, and Parmesan. Ready in just 30 minutes, this easy pumpkin pasta recipe delivers cozy flavor without a heavy cream overload. Perfect for weeknights or entertaining, this creamy pumpkin sauce clings beautifully to pasta for a comforting, restaurant-quality meal.
Ingredients
- Main Ingredients
- 12 ounces pasta penne, rigatoni, or fettuccine
- 1 cup canned pumpkin purée not pumpkin pie filling
- ¾ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 small shallot or ½ onion, finely diced
- Seasonings & Flavor Base
- 2 tablespoons olive oil or butter
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ teaspoon dried sage or 1 teaspoon fresh
- ¼ teaspoon nutmeg optional
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup reserved pasta water
- Optional Add-Ins
- Red pepper flakes
- Fresh spinach
- Toasted pine nuts
- Grilled chicken or sautéed shrimp
Instructions
- Prep Ingredients
- Bring a large pot of salted water to a boil.
- Mince garlic and dice shallot.
- Measure pumpkin and cream.
- Cook Pasta
- Cook pasta according to package directions until al dente.
- Reserve ½ cup pasta water before draining.
- Drain and set aside.
- Make the Sauce
- In a large skillet over medium heat, add olive oil or butter.
- Sauté shallot for 2–3 minutes until softened.
- Add garlic and cook 30 seconds.
- Stir in pumpkin purée and warm through.
- Add Cream & Seasonings
- Pour in heavy cream and stir until smooth.
- Add thyme, sage, nutmeg, salt, and pepper.
- Simmer gently for 3–5 minutes until slightly thickened.
- Combine Pasta & Sauce
- Add cooked pasta to the skillet.
- Toss to coat evenly.
- Add reserved pasta water a little at a time to loosen the sauce.
- Stir in Parmesan cheese until melted and creamy.
- Serve
- Top with extra Parmesan, fresh herbs, and cracked black pepper.
- Serve immediately while warm.
Notes
- Be sure to use pumpkin purée, not pumpkin pie filling.
- Pasta water helps emulsify the sauce and create silky texture.
- Adjust thickness with small splashes of pasta water or milk.
- For a vegan version, use coconut milk or cashew cream and nutritional yeast.
- Sauce thickens after refrigeration but loosens when reheated gently.