Hey y'all! If you're craving a bowl of ultimate comfort that's creamy, savory, and a little bit unexpected, this Creamy Parmesan Pumpkin Pasta is it. With tender pasta smothered in a lush pumpkin-Parmesan sauce, this recipe delivers all the cozy autumn vibes—plus, it comes together fast for busy weeknights, festive gatherings, or chilly weekends in. Let's get cooking!
Why You'll Love This Creamy Parmesan Pumpkin Pasta
- Decadently creamy sauce boasts subtle sweetness and rich umami flavor.
- Quick, one-pan pasta dinner ready in under 30 minutes.
- Uses pantry-friendly, wholesome ingredients like canned pumpkin and Parmesan.
- Perfect for impressing guests or cozying up for a solo night in.
- Easily customizable—make it vegetarian or add protein!
Creamy Parmesan Pumpkin Pasta Ingredients
- 12 oz (340g) fettuccine or linguine
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) heavy cream
- ¾ cup (60g) freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon ground nutmeg
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon salt (to taste)
- ½ cup (120ml) reserved pasta water, as needed
- Chopped fresh parsley and extra Parmesan, for garnish
How to Make Creamy Parmesan Pumpkin Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve ½ cup pasta water before draining.
Step 2: Sauté Garlic & Start the Sauce
While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant but not browned.
Step 3: Add Pumpkin & Cream
Whisk in pumpkin puree, heavy cream, salt, pepper, and nutmeg. Let simmer 2-3 minutes, stirring until smooth and bubbling gently.
Step 4: Stir in Parmesan
Lower the heat. Sprinkle in Parmesan cheese, stirring constantly until the cheese melts and the sauce is velvety.
Step 5: Combine Pasta & Sauce
Add drained pasta to the skillet. Toss well to coat, using reserved pasta water a splash at a time to loosen the sauce to your desired silkiness.
Step 6: Garnish & Serve
Plate the pasta, topping with extra Parmesan and chopped parsley. Serve immediately and enjoy every cheesy, pumpkin-y bite!
Creamy Parmesan Pumpkin Pasta Notes
- Use freshly grated Parmesan for the smoothest sauce and best flavor. Pre-grated varieties often contain anti-caking agents that affect melting (learn more).
- If the sauce thickens too much while waiting for the pasta, add small splashes of hot pasta water to reach the perfect consistency.
- For a lighter version, substitute half-and-half for heavy cream (nutritional info).
Creamy Parmesan Pumpkin Pasta Variations
- Vegetarian-Friendly: Use vegetable broth instead of pasta water, and make sure Parmesan is vegetarian-friendly.
- Spicy Kick: Add ¼ teaspoon crushed red pepper flakes with the garlic.
- Protein Boost: Toss in cooked chicken, Italian sausage, or sautéed mushrooms when combining the pasta and sauce.
Required Equipment for Creamy Parmesan Pumpkin Pasta
- Large pot for boiling pasta
- Large skillet or sauté pan
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Creamy Parmesan Pumpkin Pasta Storage Instructions
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess. Not recommended for freezing, as the sauce can separate.
Creamy Parmesan Pumpkin Pasta Pairings & Serving Recommendations
- Serve alongside a crisp green salad tossed with apple slices and walnuts.
- Garlic bread or warm, crusty baguette makes the perfect companion.
- A glass of white wine like Chardonnay or Pinot Grigio pairs beautifully with the sauce.
Pro Tips for Creamy Parmesan Pumpkin Pasta Success
- Always cook pasta just until al dente for best texture (see tips here).
- Don’t let the sauce boil after adding Parmesan—keep the heat low for a silky finish.
- Reserve more pasta water than you think you’ll need. It’s the secret to the perfect sauce consistency!
Creamy Parmesan Pumpkin Pasta FAQ
- Can I use homemade pumpkin puree?
- Absolutely! Just ensure it's smooth and not too watery for the best sauce texture.
- What pasta shapes work best?
- Fettuccine, linguine, penne, or rigatoni all hold the creamy sauce beautifully.
- Can I make this recipe gluten-free?
- Yes—just swap for your favorite gluten-free pasta and check that all ingredients are certified gluten-free.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Yields: 4 servings
Ingredients
- 12 oz (340 g) fettuccine or your favorite pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- ¾ cup grated parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ teaspoon ground nutmeg
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
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1Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta cooking water.
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2In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
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3Stir in the pumpkin puree and heavy cream. Mix well and cook for 2-3 minutes until heated through.
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4Add the grated parmesan cheese and nutmeg. Stir until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
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5Add the cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to reach desired consistency.
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6Serve immediately, garnished with additional parmesan cheese and chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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