Pumpkin Parmesan Pasta (Creamy, Cozy, Ready in 35 Minutes)

Pumpkin Parmesan Pasta

Creamy pumpkin Parmesan pasta coats tender pasta in a smooth pumpkin sauce with garlic, Parmesan, and sage. A cozy weeknight dinner ready in about 35 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method

Ingredients

  

• 12 ounces short pasta rigatoni, penne, cavatappi, or medium shells
• 1 tablespoon kosher salt for the pasta water
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion finely diced (about 1/2 cup)
• 4 garlic cloves minced
• 1 teaspoon dried sage or 6 fresh sage leaves, finely chopped
• 1 cup canned 100% pure pumpkin puree not pumpkin pie filling
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt for the sauce (adjust after adding the cheese)
• 1/2 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan about 3 ounces, plus more for serving
• 1 cup reserved pasta cooking water
• 1 teaspoon fresh lemon juice
• Pinch of red pepper flakes optional
• Chopped fresh parsley for serving (optional)

Equipment

• large pot for pasta
• 12-inch deep skillet or Dutch oven
• box grater or microplane
• liquid measuring cup
• wooden spoon or silicone spatula

Method

 

1. Boil the water. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt.
2. Start the sauce. While the water heats, melt the butter with the olive oil in a 12-inch deep skillet over medium heat. Add the onion and cook 4 to 5 minutes, stirring, until soft and translucent but not browned.
3. Add garlic and sage. Stir in the garlic and sage and cook 1 minute, until fragrant.
4. Cook the pumpkin. Add the pumpkin puree and cook 2 minutes, stirring often. This removes some of its raw, canned taste and deepens the color.
5. Add the liquid. Whisk in the broth. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until slightly thickened.
6. Cook the pasta. While the sauce simmers, cook the pasta in the boiling water 1 minute short of the package time (it will finish in the sauce). Scoop out 1 cup of pasta water, then drain.
7. Finish the sauce. Reduce the heat to low. Stir in the cream, nutmeg, 1 teaspoon salt, the black pepper, and red pepper flakes if using. Add the Parmesan a handful at a time, stirring until each addition melts. Do not let the sauce boil after adding the cheese.
8. Toss. Add the drained pasta and 1/2 cup of the pasta water. Toss over low heat for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce coats the pasta and looks glossy.
9. Brighten and serve. Stir in the lemon juice, taste, and adjust the salt and pepper. Serve right away with extra Parmesan and parsley.

Pumpkin often appears in sweet dishes, but it also makes a savory pasta sauce velvety and full-bodied. Garlic, sage, and Parmesan keep the flavor firmly on the dinner side, while a little lemon balances the richness. Use plain pumpkin puree and loosen the sauce gradually with starchy pasta water for the best texture.

Why You’ll Love This Recipe

• Creamy without a heavy sauce. Pumpkin provides body, so a modest amount of cream is enough.
• Pantry friendly. Canned pumpkin, pasta, broth, and Parmesan are easy to keep on hand.
• Balanced and savory. Garlic, sage, black pepper, and lemon keep the pumpkin from tasting dessert-like.
• Easy to adapt. Add mushrooms or greens, or serve with sausage for a heartier meal.

Recipe Tips

• Cook the pumpkin puree in the pan for about 2 minutes to mellow its canned flavor.
• Save some pasta water before draining. Add it a splash at a time; its starch helps the sauce cling and keeps it glossy.
• Add Parmesan gradually over low heat, and do not let the sauce boil after the cheese goes in.
• The sauce is ready when it coats a spoon and clings to the pasta without pooling. It thickens as it sits, so keep extra pasta water nearby.
• Taste after adding the Parmesan before adding more salt; the cheese and broth both contribute salt.
• Short pasta with ridges or hollows, such as rigatoni, cavatappi, or shells, holds the sauce well.
• Use nutmeg sparingly; 1/4 teaspoon adds warmth without overwhelming the savory sauce.
• Serve promptly because the sauce tightens as it cools.

What to Serve With It

• Arugula salad with lemon vinaigrette
• Roasted Brussels sprouts or broccoli
• Garlic bread or crusty bread
• Roasted chicken or chicken sausage
• Apple and walnut salad
• A crisp white wine or sparkling water with lemon

Storage

• Refrigerator: Cool within 2 hours and store in an airtight container for 3 to 4 days.
• Freezer: Freeze in an airtight container for up to 2 months. The texture softens and cream sauces can separate slightly. Freezing the sauce alone gives better results.
• Thawing: Thaw overnight in the refrigerator.

Reheating

• Stovetop (best): Warm over medium-low heat with 2 to 4 tablespoons of milk, broth, or water per serving. Stir gently until hot.
• Microwave: Add a splash of liquid, cover, and heat in 45-second intervals, stirring between.
• Reheat leftovers to 165°F.

Make Ahead

• Make the sauce through step 5 up to 2 days ahead. Refrigerate, then reheat gently and finish with the cream, cheese, and pasta.
• Grate the Parmesan and dice the onion a day ahead.

Nutrition (Estimate)

Estimated per serving (1/4 of the recipe). Actual values vary with pasta, broth, and cheese brands. About 620 calories, 21 g protein, 25 g fat, 75 g carbohydrate, 800 mg sodium.