This rich, creamy pumpkin pasta recipe turns pumpkin puree into delicious sauce with just a hint of cloves and nutmeg. The simple to prepare dish is fall comfort food at it’s best. I’m such a sucker for a good one-pot recipe.
I’ve had a bit of a rough week and find myself exhausted and craving comfort food. With Halloween this weekend, creamy pumpkin pasta seems fitting. This is a great dish for a lot of reasons. It’s simple to prepare and gives you a creamy sauce without heavy cream – 2% or whole milk work just fine.
Pumpkin is a great source of fiber, but you could bump up the fiber even more by using a whole wheat pasta. Increasing my fiber intake is one of the many things I find myself thinking about more now that I’m forty-something.
Creamy Pumpkin Pasta
(yields 5-6 servings)
1 pound linguine, cooked al dente according to package directions
3 TBS butter
2 TBS flour
2 garlic cloves, minced
2 cups milk
1 cup shredded parmesan cheese
1⁄2 cup pumpkin puree
1⁄8 tsp nutmeg
1⁄4 tsp salt
1⁄4 tsp ground black pepper
parsley, chopped (optional garnish)
1. In a medium saucepan over medium heat, add butter, and melt. Add garlic and cook for 30 seconds, stirring continuously. Add flour; cook 30 seconds stirring continuously. Add milk slowly, whisking constantly. Increase heat to medium high, and continue whisking.
When the liquid bubbles and thickens, remove from heat and add cheese, stirring until melted and combined. Add pumpkin, nutmeg, salt, and pepper; whisk to combine completely.
2. Pour sauce over cooked pasta and toss to combine. Garnish with parsley and cheese if desired.
Grab a fork and dig in!
If you like this recipe, you might also enjoy this Ground Turkey Noodle Casserole or Butternut Squash and Black Bean Chili.
Creamy Pumpkin Pasta
- 1 pound linguine cooked al dente according to package directions
- 3 TBS butter
- 2 TBS flour
- 2 garlic cloves minced
- 2 cups milk
- 1 cup shredded parmesan cheese
- 1 ⁄2 cup pumpkin puree
- 1 ⁄8 tsp nutmeg
- 1 ⁄4 tsp salt
- 1 ⁄4 tsp ground black pepper
- parsley chopped (optional garnish)
- 1. In a medium saucepan over medium heat, add butter, and melt. Add garlic and cook for 30 seconds, stirring continuously. Add flour; cook 30 seconds stirring continuously. Add milk slowly, whisking constantly. Increase heat to medium high, and continue whisking.
- When the liquid bubbles and thickens, remove from heat and add cheese, stirring until melted and combined. Add pumpkin, nutmeg, salt, and pepper; whisk to combine completely.
- 2. Pour sauce over cooked pasta and toss to combine. Garnish with parsley and cheese if desired.
- Grab a fork and dig in!
sheila ressel says
This sounds wonderful! I’ve never had the combination of pumpkin and pasta but it’s something I would definitely love to try.
This sounds like a wonderful pumpkin recipe and perfect for whole wheat pasta which I use often!
Betsy Rubendall Barnes says
I never thought about a pumpkin pasta, however, it really sounds good. This would make a nice side dish on Thanksgiving 🙂
Charles-Linda Bradshaw says
This sounds interesting. I would love to give it a try. I think my son may love it too.
Julie Wood says
This recipe looks so delicious and so pretty. I will have to make this and have it for dinner with the family. Thanks for sharing another awesome recipe!
Sarah Phillips says
Wow, this really is a wonderful comfort food! I’ve never cooked with pumpkin before (other than baking it in a pumpkin pie) and I’ve always wondered how well the flavor goes with savory foods, like pasta.
I think this recipe is a great way to try it out! I love that you paired it with garlic, parmeson, and even a little bit of nutmeg. This sounds like a wonderful Fall dish!
This pasta looks so good! I’m going to have to make this for my grandma. She loves pumpkins!
Carlee C says
I am going to have to try this because it sounds absolutely wonderful. What an awesome way to incorporate flavors of the Fall into an everyday kind of dish.
Rebecca Swenor says
This sounds like this is an interesting mixture. I would love to try this for something different. Thanks for sharing the recipe.
Tori Gabriel says
I love pumpkin but it’s really hard to find anything pumpkin flavoured in the UK. The closest seems to be butternut squash. This ounds perfect.