Creamy Parmesan Pumpkin Pasta Recipe

Introduction

This creamy Parmesan pumpkin pasta is a comforting dish perfect for the fall season. The luscious sauce blends pumpkin puree with fragrant spices and rich Parmesan, creating a cozy and flavorful meal that’s easy to prepare.

Ingredients

• 8 ounces rigatoni pasta
• 3 tablespoons butter
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 cup pumpkin puree
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground sage
• 1/8 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Step 1: Cook the rigatoni in a large pot of boiling water until al dente; drain and set aside.
2. Step 2: In a skillet, melt the butter over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
3. Step 3: Stir in the pumpkin puree and cook for one minute to combine flavors.
4. Step 4: Pour in the heavy whipping cream and whisk to blend the sauce smoothly.
5. Step 5: Add the salt, black pepper, ground sage, nutmeg, and brown sugar. Let the sauce simmer gently for 2-3 minutes.
6. Step 6: Stir in the freshly grated Parmesan cheese until it melts and the sauce thickens slightly.
7. Step 7: Toss the cooked rigatoni in the sauce until well coated. Serve warm and enjoy!

Tips & Variations

• For a nuttier flavor, toast some pine nuts and sprinkle on top before serving.
• Use canned or homemade pumpkin puree, but avoid pumpkin pie filling which contains added spices and sugar.
• Swap rigatoni for penne or farfalle if preferred.
• Add cooked crispy bacon or sautéed mushrooms for extra texture and flavor.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

To make a vegan version, substitute the butter with a plant-based alternative, use coconut cream or another non-dairy cream instead of heavy cream, and replace Parmesan cheese with a vegan cheese or nutritional yeast for a cheesy flavor.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree since pumpkin pie filling contains added sugars and spices that will change the flavor of the dish.

Creamy Parmesan Pumpkin Pasta Recipe

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★★★★★

4.5 from 54 reviews

A rich and creamy Parmesan pumpkin pasta that’s perfect for cozy autumn meals. This delicious rigatoni dish features a smooth pumpkin sauce infused with aromatic spices and a touch of brown sugar, balanced by savory Parmesan and creamy heavy whipping cream.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces rigatoni pasta

Sauce

• 3 tablespoons butter
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 cup pumpkin puree
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground sage
• 1/8 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente. Drain thoroughly and set aside.
2. Sauté Aromatics: In a skillet over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
3. Add Pumpkin Puree: Stir in the pumpkin puree and cook for one minute to warm through and blend flavors.
4. Make Sauce: Pour in the heavy whipping cream and whisk to combine smoothly with the pumpkin. Add salt, black pepper, ground sage, ground nutmeg, and brown sugar, stirring well to incorporate all seasonings.
5. Simmer Sauce: Let the sauce gently simmer for 2 to 3 minutes to thicken slightly and develop flavor.
6. Add Parmesan: Stir in the freshly grated Parmesan cheese until completely melted and the sauce becomes creamy.
7. Toss Pasta: Add the cooked rigatoni to the skillet and toss thoroughly with the pumpkin Parmesan sauce until the pasta is well coated. Serve warm.

Notes

• Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
• You can substitute rigatoni with penne or other tube-shaped pasta.
• Adjust seasoning and sweetness according to your taste preferences.
• This dish pairs well with a crisp green salad or roasted vegetables.
• Leftovers can be refrigerated and reheated gently on the stovetop.

Keywords: pumpkin pasta, creamy pumpkin sauce, Parmesan pasta, fall recipes, vegetarian pasta