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Creamy Parmesan Pumpkin Pasta

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A creamy pumpkin pasta with rich parmesan, warm spices, and a silky sauce that makes a comforting seasonal meal.

Ingredients

  • 8 ounces rigatoni pasta (or your favorite short cut pasta)
  • 3 tablespoons butter
  • ½ yellow onion, diced
  • Pinch of red pepper flakes (optional)
  • 3 garlic cloves, minced
  • 1 cup pumpkin puree
  • 1 ½ cups heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground sage
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon brown sugar
  • ½ cup parmesan cheese, freshly grated (plus extra for serving)

Instructions

  1. Bring a large pot of water to a boil and cook the pasta to al dente according to package directions. Meanwhile, make the pumpkin sauce.
  2. In a large skillet over medium heat, melt the butter then add onion and red pepper flakes. Cook for about 5-7 minutes until translucent and soft. Add garlic and cook for another minute.
  3. Add the pumpkin puree to the skillet and stir to combine with the onions, allowing the pumpkin to sauté for one minute. Then pour in the heavy whipping cream and whisk to combine.
  4. Mix in salt, pepper, sage, nutmeg, and brown sugar. Let simmer for about 2-3 minutes then mix in the parmesan cheese.
  5. Add the cooked pasta to the sauce and toss to combine.
  6. Serve and garnish with more freshly grated parmesan cheese and cracked black pepper.

Notes

  • Use any short pasta shape that holds the creamy sauce well.
  • Adjust the red pepper flakes to taste for extra heat.
  • Store leftovers in an airtight container and gently reheat with a splash of cream or milk if needed.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-parmesan-pumpkin-pasta/