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This creamy pumpkin pasta is a cozy 30-minute dinner made with a full can of pumpkin purée. Shallot, garlic, broth, and cheddar make a savory sauce that coats every piece of pasta. You get a creamy sauce without adding any cream.
As a mom of five, I’m always happy to find another quick pasta dinner I can make on a busy night. I like using shells or rigatoni here because the sauce gets into every little space. Add fresh thyme and Parmesan at the end, or serve it alongside a simple vegetable.
If you want another cheesy pumpkin dinner, try my pumpkin mac and cheese.
Recipe Overview
Key ingredients
The full amounts are in the recipe card below.
- Pasta: Shells, penne, ziti, or rigatoni give the sauce plenty of places to cling.
- Pumpkin purée: Use one 15-ounce can of plain pumpkin purée, not pumpkin pie filling.
- Shallot and garlic: They provide the sauce’s savory base.
- Vegetable broth: Loosens the pumpkin into a sauce. Start with the amount in the recipe card.
- Cheddar: Freshly grate it if you can, so it melts smoothly into the sauce.
- Parmesan and fresh thyme: Add these when serving for a salty, herby finish.
How to make pumpkin pasta
This pumpkin pasta recipe is quick and easy to get on the dinner table in a hurry! Perfect for busy weeknights! Here’s the simple process:
Cook the pasta. Boil it in salted water, following the package directions. Drain and set aside.
Cook the shallot and garlic. While the pasta cooks, heat the olive oil in a large pan. Cook the shallot for about 3 minutes, then add the garlic and cook for 1 minute more.
Make the pumpkin sauce. Whisk in the vegetable broth and pumpkin purée until smooth. Stir in the cheddar until melted.
Toss and serve. Add the pasta and stir until coated. Season to taste with salt and pepper, then top with Parmesan and fresh thyme.
Tips for the best pumpkin pasta
- Use plain pumpkin purée: Be careful, pumpkin pie filling is sweetened and spiced, so it won’t work in this savory sauce.
- Choose a pasta that holds sauce: For this dish, I like to use shells and short tubes, which work especially well.
- Grate the cheddar yourself; it tends to melt more smoothly than pre-shredded cheese.
- Adjust the sauce after adding the pasta: If it seems too thick, stir in a small splash of broth or water until it coats the pasta the way you like.
Common questions
We like to use a tubular noodle because the sauce clings to it and sticks on the inside. Penne, ziti, or rigatoni are great options, but really any short pasta will work in this recipe.
Yes! The sauce is naturally gluten-free, so you’ll just want to be sure to choose a gluten-free pasta such as brown rice, quinoa, or chickpea pasta.
Serve this as the main course with a fresh green salad, air fryer broccoli or garlic roasted veggies, and some crusty bread to sop up all of the incredible pumpkin pasta sauce. I also love this as a side dish paired with roasted turkey breast, homemade meatloaf, or garlic butter chicken.
The pumpkin adds mild sweetness, but it’s still a savory dish. Shallot, garlic, cheddar, and Parmesan balance the sauce.
It can be. Use vegetable broth, and make sure your cheddar and Parmesan are made without animal rennet if you need the dish to be strictly vegetarian.
Easy Variations
- Add protein: I would go with some cooked chicken or Italian sausage.
- Add vegetables: Make it more hearty and nutritious by adding in spinach or peas until heated through.
- Add heat: I love spicy food, and occasionally, I would sprinkle red pepper flakes over each serving.
- Use gluten-free pasta: Cook it according to the package directions, and make sure your broth is gluten-free.
Storage recommendations
- Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through.
More pasta recipes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Creamy Pumpkin Pasta Recipe
Ingredients
- 1 pound pasta of choice, dry uncooked pasta
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 1 shallot onion, finely chopped
- 2-3 garlic cloves, minced
- 2 cups vegetable broth
- 15 ounces can of pumpkin puree, one can
- 1 cup grated red cheddar
- 1/3 cup finely grated parmesan cheese
- Fresh thyme, optional
Instructions
- Cook the 1 pound pasta of choice in salted water according to package directions, then drain and set aside.
- While the pasta cooks, heat a large pan over medium heat. Drizzle with the 1 tablespoon olive oil and sauté the 1 shallot onion for 3 minutes. Stir in the 2-3 garlic cloves and cook, stirring continuously, for 1 minute.
- Add the 2 cups vegetable broth and 15 ounces can of pumpkin puree, season with Kosher salt and pepper, and whisk until combined and creamy. Adjust the salt if needed.
- Add the 1 cup grated red cheddar and stir until melted. Add the cooked pasta to the creamy sauce and stir to coat.
- Garnish with 1/3 cup finely grated parmesan cheese , if desired. You can top with some Fresh thyme
Notes
- Serving size: ¼ of the recipe
- Use plain pumpkin purée, not pumpkin pie filling.
- Shells, penne, ziti, and rigatoni all hold the sauce well.
- Freshly grated cheddar melts more smoothly into the sauce.
- If the sauce thickens after you add the pasta, loosen it with a splash of broth or water.
- Refrigerate leftovers in an airtight container for 3 to 4 days. Add a splash of liquid when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
