There’s something undeniably cozy about a big bowl of creamy pumpkin pasta—like wrapping yourself up in a soft blanket of autumn flavors.
This recipe is my go-to when I’m craving comfort without the heaviness. It’s luscious and velvety, with a subtle sweetness from the pumpkin balanced by garlic and a hint of sage.
And, here’s a surprising fact: pumpkin is low in calories but high in fiber, which can help support weight management even while you indulge in this creamy delight!
I started making this pasta a few years back during a chilly October, and it quickly became a family favorite. There’s an effortless elegance to it that feels perfect for both a quick weeknight dinner and a cozy, candle-lit evening in.
The best part? You don’t need heavy cream to achieve that rich texture—the pumpkin purée and a bit of pasta water work together like magic to create a luxurious sauce that clings to every bite.
Why I Love This Recipe (And You Will Too)
- Quick and Cozy: There’s no need for a long ingredient list; you can whip it up in under 30 minutes, making it perfect for a last-minute weeknight meal.
- Light but Satisfying: The pumpkin keeps things creamy without the added calories, and the fiber is a bonus for feeling full and happy.
- Customizable Flavors: I sometimes add a sprinkle of Parmesan or a dash of red pepper flakes for a bit of heat; it’s a versatile base that lets you make it your own.
- Seasonal Vibes: There’s just something so right about pumpkin in fall—it brings the season right into your kitchen!
Creamy Pumpkin Pasta recipe
Equipment
- Large Pot
- Colander
- Medium pot
- Whisk
- Wooden Spoon
- Measuring Spoons
- Ladle
Ingredients
- 8 ounces pasta- fettucini linguini, tagliatelle, papperadelle
- 2 tablespoons olive oil
- 4 –6 garlic cloves rough chopped
- 10 sage leaves chopped
- 14- ounce can of pumpkin puree do not use pumpkin pie puree
- 1 large shallot- diced 1/2 cup
- Pinch cayenne
- 14- ounce can of coconut milk or coconut cream
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Cook pasta in a large pot of salted water until al dente. Drain and set aside, saving a little pasta water.
- In a medium pot, heat oil over medium-low heat. Add shallots, garlic, and sage, and sauté until soft and fragrant (about 5 minutes).
- Stir in coconut milk and pumpkin purée, whisking until smooth.
- Add salt, black pepper, cayenne, nutmeg, and cinnamon. Taste and adjust salt and spices as needed. Keep the sauce warm on low heat.
- Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen.
- Taste again and adjust seasoning if needed.
- Serve with grated Parmesan or Pecorino, crispy sage leaves, or garlic chips for garnish.
