Creamy Pumpkin Pasta Recipe
A luxurious autumn-inspired pasta dish that’s smooth, savoury, and full of flavour. This creamy pumpkin pasta combines seasonal ingredients with a touch of indulgence for the perfect midweek comfort meal.
Serves 4
Prep Time 10 Mins
Cooking Time 20 Mins
- 300g pasta (penne, fettuccine, or rigatoni work well)
- 1 cup pumpkin puree (fresh roasted or canned)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream or coconut cream (for a vegan option)
- 1/4 tsp nutmeg
- 1/2 tsp smoked paprika (optional, adds depth)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan or vegan cheese (optional)
- Fresh sage or parsley, chopped, for garnish
- Optional toppings: toasted pumpkin seeds, crispy pancetta, or chili flakes
Instructions
- Cook the pasta
- Boil in salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Prepare the sauce
- Heat olive oil or butter in a pan over medium heat.
- Sauté the onion until translucent, then add garlic and cook 1 more minute.
- Stir in the pumpkin puree and cook for 2–3 minutes until heated through.
- Make it creamy
- Add the cream (or coconut cream) and stir until smooth.
- Season with nutmeg, smoked paprika, salt, and pepper.
- If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
- Combine pasta and sauce
- Toss the cooked pasta in the pumpkin sauce until well coated.
- Stir in Parmesan or vegan cheese if using.
- Serve
- Garnish with fresh sage or parsley.
- Optional: sprinkle with toasted pumpkin seeds, chili flakes, or crispy pancetta for extra texture and flavor.
Tips / Variations
- Add vegetables: Sautéed spinach, mushrooms, or roasted butternut squash cubes go beautifully.
-
Protein boost: Add grilled chicken, or chickpeas.
- Vegan version: Use coconut cream and nutritional yeast instead of Parmesan.
