Description
Creamy pumpkin pasta is rich, velvety, and packed with cozy fall flavors. Quick to make and incredibly comforting, this weeknight-friendly dish combines pumpkin puree, garlic, and Parmesan into a luscious sauce that clings to every bite.
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
1. Boil pasta in salted water until al dente. Drain and set aside.
2. In a large skillet, sauté onion and garlic in butter over medium heat until soft.
3. Whisk in pumpkin puree, chicken broth, heavy cream, sour cream, and seasonings.
4. Simmer sauce for 10 minutes, stirring occasionally.
5. Stir cooked pasta into sauce, simmer 2–3 minutes until thickened.
6. Garnish with Parmesan cheese and parsley before serving.
Notes
Use pumpkin puree, not pumpkin pie filling.
Freshly grated Parmesan adds rich flavor.
Penne or fusilli are good pasta substitutes.
Add-ins like grilled chicken, bacon, spinach, or mushrooms can boost flavor and protein.
To store: Refrigerate for up to 4 days or freeze for up to 2 months. Reheat with added milk or cream.
To make dairy-free: Use non-dairy butter, creams, and broth alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pumpkin Recipes
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 443
- Sugar: 6g
- Sodium: 804mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 36mg