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Close-up of rigatoni coated in creamy pumpkin sauce with Parmesan and crispy sage leaves.

Easy Creamy Pumpkin Pasta

This Easy Creamy Pumpkin Pasta is a cozy one-pot recipe ready in just 20 minutes. Rigatoni is tossed in a velvety pumpkin-Parmesan sauce with garlic, sage, and nutmeg for the perfect fall-inspired weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian-inspired
Calories: 460
Ingredients Method

Ingredients
  

  • 12 oz 340 g rigatoni or penne
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 cup 240 g pumpkin purée
  • 1 cup 240 ml vegetable broth
  • ½ cup 120 ml heavy cream or 4 oz (115 g) cream cheese
  • ½ cup 50 g grated Parmesan cheese
  • 6 fresh sage leaves or ½ tsp dried
  • ¼ tsp ground nutmeg
  • ½ tsp salt plus more for pasta water
  • ¼ tsp black pepper
  • Pinch of red pepper flakes optional
  • 1 cup reserved pasta water

Method
 

  1. Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
  2. Heat olive oil and butter in the same pot. Add onion and garlic, sauté until soft and fragrant.
  3. Stir in pumpkin purée and broth. Let it simmer for 2–3 minutes.
  4. Add cream (or cream cheese) and whisk until smooth. Season with nutmeg, salt, pepper, and red pepper flakes.
  5. Stir in Parmesan. Add pasta water as needed to loosen the sauce.
  6. Toss cooked pasta in the sauce until coated. Top with sage and extra Parmesan. Serve warm.