This fall-shaped pasta with creamy pumpkin sauce is autumn in a bowl. The best part is that kids love it; everybody feels they are having a seasonal meal, and it’s so easy to make you’ll have dinner ready in less than 15 minutes. Bingo!
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Why you will love this recipe?
Who doesn’t love a homemade meal ready in only 15 minutes? This recipe has you covered. But you’ll love this pasta bowl because the pumpkin sauce is luscious and velvety. It is super easy to make, and you can prepare it with simple ingredients in your pantry and refrigerator.
A fall love story
I was born and raised in the tropical climate of Venezuela. I’m pretty sure that’s why I adore the fall season. You always end up loving what you don’t have. I made Miami home ten years ago after living in New York and California.
So, my fall season here consists of dreaming about the foliage, burning pumpkin spice candles from September to November, and cooking everything pumpkin! Hence, this fall-shaped pasta with a luscious, creamy pumpkin sauce.
Tips for cooking fall-shaped pasta
Before you run to the store to buy fall-shaped or fall-harvest pasta, which the kiddos love, I must warn you all those intricate leaves and pumpkin structures are as beautiful as fragile.
That means the noodles easily break while cooking in the water and even more while you mix them with the sauce. For the same reason, reaching the al dente texture is hard. To avoid any breakages, I suggest reducing the times you stir the pasta while cooking it to the minimum.
Also, it is a good idea to cook this pasta for at least 45 seconds less than the package says. Then, drain it and carefully transfer it to the pan with the pumpkin sauce.
You can also make this recipe with your favorite pasta noodles cooked al dente.
How do I make creamy pumpkin pasta sauce?
Making this creamy pumpkin pasta sauce recipe is super easy. There is no need for vegetable stock, chicken broth, white wine, garlic cloves, or tomato paste. You need to chop nothing. Imagine this is a simple Alfredo sauce but with pumpkin. What you need is a lot of grated Parmesan cheese. That’s the key ingredient.
While the noodles cook in a pasta pot, pour heavy cream into a pan, squeeze a lemon on top, and stir to combine. Add pumpkin puree, season with fresh black pepper and nutmeg, and then add a good amount of grated Parmigiano Reggiano.
Stir occasionally and cook until the cheese melts completely. Add butter for an even more luscious texture, and season with salt. Add the cooked pasta, and if the sauce becomes too thick, add some of the pasta water.
While combining the pasta with the sauce, always do it with folding movements.
Fresh or canned pumpkin puree?
I make this recipe with canned pumpkin puree (not to be confused with canned pumpkin pie filling). The reason? It’s easier and faster. But if you have fresh pumpkins or want to use those pumpkins you got for decoration purposes, go ahead. Following is my homemade pumpkin puree recipe.
How do I make pumpkin puree?
To prepare homemade pumpkin puree, preheat the oven to 375F. Cut the pumpkin, remove the seeds, and place both the pieces upside down on a baking sheet. Roast the pumpkin for 45 minutes.
Roasted pumpkin is super easy to peel off. Put the flesh in a bowl and make a puree. To make a more uniform puree, you can process it in a blender or a food processor until your fresh pumpkin puree reaches the desired consistency.
If you have leftover puree, freeze it for future use.
How do I store this pasta?
You can save leftover pasta in an airtight container in the refrigerator for up to 3-4 days. However, remember that this delicious sauce will thicken, and you may need to add some liquid (whole milk, vegetable broth, or both) to achieve the right consistency.
Substitutions & variations
- You can use butternut squash, available all year round, instead of pumpkin.
- Serve this sauce with ravioli, and have creamy pumpkin ravioli sauce.
- You can melt two tablespoons of butter to sautee fresh sage leaves and add them to the pasta sauce.
More pumpkin recipes to try out
Are you hungry for more pumpkin recipes? Check these out
- Creamy pumpkin pie
- Pumpkin pancakes
- Pumpkin risotto with goat cheese
- Pumpkin pie with kumquat marmalade
- Pumpkin-spice bread with orange zest
- Pumpkin tagliatelle Alfredo
Fall-Shaped Pasta with Pumpkin Creamy Sauce Recipe
The following recipe card includes the nutritional values of this delicious pasta. I hope you like it as much as we do.
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Pasta with creamy pumpkin sauce recipe
Ingredients
- 1 package pasta noodles cooked al dente
- 2 cups heavy cream
- 2 tablespoons lemon juice fresh
- 1 15- oz can pumpkin puree
- Black pepper freshly cracked
- 1 pinch Nutmeg freshly grated
- 1 cup Parmigiano Reggiano finely grated
- 2 tablespoons butter
- Coarse sea salt
Instructions
- In a saucier, add the heavy cream and lemon juice and stir to combine.
- Turn the heat to medium low and add the pumpkin puree and stir well.
- Season with black pepper and nutmeg.
- Add the cheese and cook, stirring occasionally, until completely melted.
- Add the butter, stir to combine and add salt to taste.
- Add the pasta into the pan and combine.
- Serve immediately with more Parmesan cheese and pepper.
Video
Nutrition
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