Dinner

Creamy Pumpkin Pasta Recipe

ByHugo Harnd October 19, 2025October 19, 2025

Introduction

This creamy pumpkin pasta combines the rich flavors of pumpkin and Parmesan for a comforting, autumn-inspired meal. It’s easy to prepare and perfect for cozy dinners any time of the year.

The image shows a white bowl filled with rigatoni pasta, coated in a creamy orange sauce. The pasta is topped with finely grated cheese that adds a light texture on top, and scattered small green herb leaves provide a fresh contrast. The rigatoni pasta tubes are well coated with the sauce, and the serving looks warm and inviting. The bowl is placed on a white marbled surface, beside a silver fork and knife, with the top right corner of a glass visible above. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound rigatoni pasta
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth
1/4 cup heavy cream
1/2 cup sour cream
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, minced
1/4 cup Parmesan cheese

Instructions

Step 1: Boil the rigatoni pasta in salted water until al dente. Drain and set aside.
Step 2: In a large skillet, sauté the onion and garlic in butter over medium heat until soft and fragrant.
Step 3: Whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper until well combined.
Step 4: Simmer the pumpkin sauce for 10 minutes, stirring occasionally to prevent sticking.
Step 5: Add the cooked pasta to the sauce and simmer for another 2-3 minutes until the sauce thickens and coats the pasta.
Step 6: Garnish with Parmesan cheese and minced parsley before serving, if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh pumpkin puree for a sweeter, fresher flavor.
Swap rigatoni for penne or farfalle for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

A white bowl filled with rigatoni pasta coated in a creamy orange sauce, topped with grated white cheese and small green herb leaves scattered evenly on top. The sauce looks smooth and rich, covering the pasta well. The bowl sits on a white marbled surface. Next to the bowl are a fork and knife with simple silver handles. The lighting is soft and natural, highlighting the texture of the pasta and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes. Use vegetable broth, replace butter with olive oil, and substitute heavy cream and sour cream with coconut cream or a plant-based alternative. Omit the Parmesan or use a vegan cheese.

What type of pumpkin puree should I use?

Canned pumpkin puree works well and is convenient, but you can also roast and blend fresh pumpkin for a natural flavor. Avoid pumpkin pie filling, which contains added spices and sugar.