If you’ve got an extra can of pumpkin purée lingering from your holiday feasts, use it to make this easy creamy pumpkin pasta recipe. Sautéed onion and garlic form the aromatic base for the sauce, but smooth pumpkin purée is the real star. It melds with cream and starchy pasta water for a luscious sauce easy enough to make on any weeknight. Ensure you’re using unsweetened pure pumpkin purée—this is no place for pumpkin pie filling. We prefer tubular noodles like rigatoni or penne for this pasta recipe; their nooks and crannies provide plenty of spots for the sauce to cling on.
Some might classify this a fall recipe, but we’d argue it knows no seasonal bounds. Relying almost entirely on pantry staples, it’s an easy go-to when you haven’t had time to run to the store. Plus, it’s flexible: We garnish the bowls with lemon zest and Parmesan cheese, but a few fresh sage leaves wouldn’t be out of place. Want to make the creamy pumpkin sauce dairy-free? Skip the Parmesan and swap the heavy cream for one of these substitutes. Try it with gluten-free noodles (these are our favorites), or if you want a protein boost, top the cooked pasta bowls with spicy Italian sausage or crispy chickpeas. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days; reheat over low heat with a splash of reserved pasta water.
Try more of our favorite pasta dishes, like butternut squash baked pasta, sweet potato and kimchi mac and cheese, or veggie-loaded kale pesto with whole wheat pasta →
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What you’ll need
Canned Pumpkin
$6 At Amazon
Dutch Oven
$133 $80 At Amazon
Colander
$11 At Amazon
Large Pot
$55 $48 At Amazon
Microplane
$18 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
1
¼
1
6
1½
1
½
2
Preparation
Step 1
Cook 1 lb. medium tube-shaped pasta (such as rigatoni, penne, or calamarata) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium white onion, finely chopped, 6 garlic cloves, finely chopped, and 1½ tsp. crushed red pepper flakes, stirring often, until onion is softened, 10–12 minutes. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring often, until warmed through, about 5 minutes. Stir in ½ cup heavy cream and 1½ cups pasta cooking liquid.
Step 3
Add pasta to sauce and cook, tossing and adding more pasta cooking liquid ¼ cup at a time if needed, until sauce coats pasta, about 2 minutes. Add zest of 1 large lemon and 2 oz. Parmesan, finely grated (about 1 cup); toss to combine.
Step 4
Divide pasta among shallow bowls. Top with more Parmesan and red pepper flakes.
Leave a Review
Reviews (10)
Back to TopIt was fantastic. A big hit. I modified it a bit but the base was the same. Super easy. I had already made some butternut squash that had some butter in it. I didn't have chili flakes so I used 1 tsp Cayenne. I also added two thick strips of pancetta, diced, fried in a skillet (no grease). And, I also used the Parmasan/Romano blend
Anonymous
12/7/2023
Reduce amount of red pepper flakes to 1/3, and double the onion (or use a very large one) as cooked _white_ onion is super bland. Add more cheese and play with variety.
Ilya
12/1/2023
Made as written at first and it was really not tasty. Too lemony and the rest was bland. I added some cottage cheese (the expensive small curd kind, sort of like sharper ricotta), and 8 oz diced pancetta, browned in a pan. Used both parmesan and romano cheeses and put more on top. Also fried some sage and rosemary to put on top. Much salt and pepper too. With all that it was quite good, savory and vegetal.
Molly O
Seattle
11/20/2023
Amazing pantry-friendly recipe with plenty of room for improvisation. I added sriracha and pickled piquante peppers. Next time around I would opt for Calabrian chilis, but I used what I had. Looking forward to making this again and adding veggies.
Emily
Lincoln, NE
11/10/2023
I made this with everything but fresh lemon zest (I subbed dried lemon peel and some lemon juice) and used the full amount of red pepper flakes and pasta water called for. I halved the pasta, since I like a saucier dish. So I don't deviated too far, but I was surprised to agree with the "one note" complaints. I added LOTS of salt, and it still missed something. I'd try it once more with lemon zest, but I'm not convinced that would totally salvage the flavor. Adding some Worcestershire sauce helped a bit -- and that's rarely my fix-it condiment -- but it definitely needed something.
Anna Broadway
Anchorage, AK
11/6/2023
Solid recipe and great base. I always try to make the recipe as written the first time, but after reading the comments here stating it was a bit bland but also too spicy, I made two minor adjustments. First, I used a mild gojuchang instead of the red peppers which gives a little more depth. Secondly, I added a bit of white wine in place of some of the pasta water. I question using white onions instead of yellow, but it was nicely subtly oniony. I also would suggest that you top it with some toasted pistachios or other nuts for contrast as well as some fresh herbs and a squeeze of lemon. This would make a satisfying weeknight meal as is with some green vegetable on the side, but don't see it as the star of any show. Rather, this is a very nice, quick, easy base that I will put into rotation as a side.
Chef Johnny
California
11/5/2023
Very good. I did use Canadian bacon as a stand-in for pancetta. The heat level is just right. The heat and lemon and Parmesan make it savory. I used also a little nutmeg. Similar to lemon to lighten and brighten heavier flavors like pumpkin. I’d suggest only adding a little pasta water at first and then adjust after you add the pasta and cheese. Also, used light cream and it’s just fine.
Jennifer Scullion
Jersey City
11/4/2023