Why You’ll Love This Recipe

This creamy pumpkin pasta is the ultimate fall comfort food. The smooth pumpkin sauce pairs perfectly with rigatoni, absorbing the flavors and creating a dish that’s creamy, savory, and a bit sweet. It’s quick to prepare, full of flavor, and easy to customize with your favorite seasonings or proteins. It’s an ideal dinner for cozy nights and a great way to incorporate pumpkin into savory dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz rigatoni pasta
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup pumpkin puree (not pumpkin pie filling)
1 cup chicken broth
½ cup heavy cream
¼ cup sour cream
1 tsp nutmeg
Salt and pepper to taste
Fresh Parmesan cheese, for garnish
Fresh parsley, for garnish

Directions

Cook the Pasta: Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Prepare the Sauce: In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes). Stir in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Combine: Add the cooked pasta to the pumpkin sauce and stir to combine. Let the pasta simmer in the sauce for 2-3 minutes, allowing it to thicken.
Serve: Garnish with fresh Parmesan and parsley. Serve warm and enjoy!

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Meat Optionsbacon, or grilled chicken to make the dish heartier.: Add ground Italian sausage, bacon, or grilled chicken to make the dish heartier.
Vegetarian/Vegan: Use vegetable broth and non-dairy cream for a vegan option.
Seasonings: Add ground sage, cumin, or a pinch of cayenne for extra flavor.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little cream or broth to loosen the sauce.

FAQs

1. Can I use a different pasta?

Yes, you can substitute rigatoni with other pastas like penne, fettuccine, or even gluten-free pasta.

2. Can I use fresh pumpkin instead of canned puree?

Yes! Roast or steam fresh pumpkin, then puree it in a food processor.

3. Is this recipe vegetarian?

It is vegetarian if you use vegetable broth and non-dairy cream. Otherwise, it contains chicken broth.

4. Can I add meat to the dish?

Absolutely! Try adding grilled chicken, sausage, or bacon for extra protein.

5. How do I make this dish spicier?

Add a pinch of red pepper flakes or cayenne pepper to the sauce for a bit of heat.

6. Can I use a different type of cream?

Yes, you can substitute heavy cream with half-and-half or a non-dairy cream alternative.

7. Can I make this ahead of time?

Yes, you can prepare the sauce and pasta separately and combine them before serving.

8. How do I make the sauce thicker?

Simmer the sauce longer or add a little more pumpkin puree to thicken it.

9. Can I freeze this dish?

Yes, freeze the pasta and sauce in an airtight container for up to 2 months.

10. Can I use pumpkin pie filling?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor of the sauce.

Conclusion

Creamy Pumpkin Pasta is a delicious, easy-to-make dish that’s perfect for the fall season. With its rich pumpkin sauce, creamy texture, and comforting flavors, it’s a dish the whole family will enjoy. Whether served for a weeknight dinner or as part of a festive meal, this pasta is sure to be a crowd-pleaser!

Creamy Pumpkin Pasta

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Author: Chef Sara
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Creamy Pumpkin Pasta is the ultimate fall comfort food, featuring a rich and savory pumpkin sauce paired with rigatoni pasta. With creamy ingredients like heavy cream, sour cream, and nutmeg, this dish offers a perfect balance of sweet and savory. Easy to make and full of flavor, it’s a great way to enjoy pumpkin in a savory dish.

Instructions

Cook the Pasta:
Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened (about 3 minutes).
Stir in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper.
Simmer for 10 minutes, stirring occasionally.
Combine:
Add the cooked pasta to the pumpkin sauce and stir to combine. Let the pasta simmer in the sauce for 2-3 minutes, allowing it to thicken.
Serve:
Garnish with fresh Parmesan and parsley. Serve warm and enjoy!