Creamy Pumpkin Pasta
Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree, it's ready in just 30 minutes!
Servings: 8 servings
Equipment
Ingredients
- 1 pound rigatoni pasta or pasta of choice
- 2 tablespoons olive oil
- 8 sage leaves minced, about 2 tablespoons
- 4 garlic cloves minced
- 1 (15-ounce) can pumpkin purée
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- ½ cup grated parmesan cheese plus more for serving
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 ½ cups pasta water, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sage and garlic, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper, and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
- Add the cooked pasta and reserved pasta water and toss to combine until the sauce clings to the pasta and is glossy, about 3-4 minutes.
- Turn off the heat, stir in the grated parmesan cheese until well combined, and serve immediately with more parmesan cheese on top, if desired.
Notes
Storage: Kept in an airtight container in the fridge, the pasta will last for 4-5 days. You can reheat the pasta in the microwave or on the stovetop, adding a little water to thin the sauce as necessary.
This recipe has been updated in September 2025, but if you like the original version, you can still find it here:
1 pound cavatappi pasta or pasta of choice
1 tablespoon olive oil
3-4 sage leaves minced
3-4 garlic cloves minced
1 15-ounce can pumpkin puree
½ teaspoon salt
½ teaspoon black pepper to taste
⅛ teaspoon ground nutmeg
½ cup whole milk
Grated parmesan cheese for serving
Instructions
In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup pasta water, drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sage, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
Toss the reserved cooked pasta with the sauce, add ½ cup of the reserved pasta water to combine until the sauce clings to the pasta and is glossy.
Sprinkle the grated parmesan cheese on top, if using and serve immediately.
1 pound cavatappi pasta or pasta of choice
1 tablespoon olive oil
3-4 sage leaves minced
3-4 garlic cloves minced
1 15-ounce can pumpkin puree
½ teaspoon salt
½ teaspoon black pepper to taste
⅛ teaspoon ground nutmeg
½ cup whole milk
Grated parmesan cheese for serving
Instructions
In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup pasta water, drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sage, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
Toss the reserved cooked pasta with the sauce, add ½ cup of the reserved pasta water to combine until the sauce clings to the pasta and is glossy.
Sprinkle the grated parmesan cheese on top, if using and serve immediately.
Nutrition
Serving: 2oz pasta | Calories: 289kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 270mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 0.5mg | Calcium: 108mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
