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Garnishing pumpkin pasta with parmesan cheese and fresh thyme.
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5 from 2 votes

Creamy Pumpkin Pasta Recipe

Creamy pumpkin pasta with shallot, garlic, cheddar, and a savory pumpkin sauce. Ready in 30 minutes, it gets its creamy texture without added cream.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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.
    Draining pasta in a colander.
  • 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.
    Adding pumpkin to sautéed shallots.
  • 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.
    Pouring vegetable broth into pumpkin mixture.
  • Add the 1 cup grated red cheddar and stir until melted. Add the cooked pasta to the creamy sauce and stir to coat.
    Adding pasta to pumpkin sauce in a pot.
  • Garnish with 1/3 cup finely grated parmesan cheese , if desired. You can top with some Fresh thyme
    side shot of pumpkin pasta thats orange in color in a dish

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

Serving: 1serving | Calories: 618kcal | Carbohydrates: 85g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 795mg | Potassium: 275mg | Fiber: 14g | Sugar: 9g | Vitamin A: 17144IU | Vitamin C: 5mg | Calcium: 331mg | Iron: 2mg