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–+ servings
2 bowls of the pumpkin pasta served with side of grated parmesan cheese
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4.98 from 465 votes

Creamy Pumpkin Pasta

Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree and no cheese it's ready in minutes!
Course Main Course
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 355kcal
Author Yumna Jawad

Ingredients

  • 1 ounces 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.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Nutrition

Calories: 355kcal | Carbohydrates: 64g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 348mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11102IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg