Creamy Pumpkin Pasta is a fall dinner that is both family friendly and delicious. I like to add in sweet Italian sausage, too.
Creamy Pumpkin Pasta
I tend to be a bit of a pumpkin fanatic. I picked up a case of pumpkin purée early in September (just to be sure I’d have enough). I’ve already plowed through much of that pumpkin purée, mostly making loaves upon loaves of my all-time favorite Pumpkin Bread for the neighborhood. But it was time to branch out, and make some savory things with that pumpkin purée– like this creamy pumpkin pasta!
🛒Ingredients needed:
- butter
- onion and garlic
- pumpkin purée
- chicken broth
- sour cream
- heavy whipping cream
- nutmeg
- salt and white pepper
- rotini pasta
- fresh Italian parsley
- Parmesan cheese
- sweet Italian sausage (optional)
✏️How to make Creamy Pumpkin Pasta:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown. Whisk in the pumpkin, broth, broth creams and seasonings to taste. Simmer 10 minutes, stirring occasionally, until slightly thickened.
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Meanwhile, boil the pasta in salted water until al dente.
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Drain the pasta and stir it into the pumpkin sauce, simmering 2 to 3 minutes more until thick.
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Stir in parsley and garnish with Romano cheese. Stir in sausage, if using. Garnish with more parsley and cheese, if desired.
➡️Recipe Tips:
- Go heavy on the cheese for a richer taste.
- You can also lighten this up by using light sour cream. I venture to say that you can even try using fat free half & half in place of heavy whipping cream.
- If you like things a little more spicy try mild or even spicy Italian sausage in this.
✔️What to serve with Creamy Pumpkin Pasta:
- I’d definitely keep it on the lighter side. A simple mixed green salad would go nicely with this.
- These Roasted Sugar Snap Peas would also be a great side to serve with this creamy pasta.
- With it’s creamy sauce, Chardonnay or Chardonnay blends are perfect wines to serve alongside this pasta.
★How to Store:
If you have leftovers, store them in the refrigerator and enjoy for lunch (or dinner) within 2-3 days. Pasta also freezes nicely, so don’t be wary of freezing those leftovers… in a tightly sealed container, of course!
❤️Why I love this recipe:
- The best part about this recipe is that my family loves it (kids too).
- I’m crazy about this recipe because the sauce is wonderfully creamy, but it’s not too heavy either.
- The nutty flavor of freshly grated Romano cheese tops off this pasta dish and gives it that flavor bang that pairs nicely with the sauce. Love it!
Other Savory Pumpkin Recipes:
- Baked Pumpkin Parmesan Chicken
- Pumpkin Scalloped Potatoes
- Pumpkin Risotto
- Maple Roasted Pumpkin Salad
- Roasted Pumpkin Bisque
Creamy Pumpkin Pasta
Ingredients
- 2 tablespoons salted butter
- 1 small onion, finely chopped
- 2 medium garlic cloves, minced
- 2 cups unsweetened pumpkin puree
- 2 cups chicken broth
- ½ cup sour cream
- ¼ cup heavy whipping cream
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 pound penne or rotini pasta
- 2 tablespoons minced fresh Italian parsley
- ¼ cup shredded Parmesan or Romano cheese
- 1 pound cooked, crumbled sweet Italian sausage (optional)
Instructions
- In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown. Whisk in the pumpkin, broth, broth creams and seasonings to taste. Simmer 10 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain the pasta and stir it into the pumpkin sauce, simmering 2 to 3 minutes more until thick.
- Stir in parsley and garnish with Romano cheese. Stir in sausage, if using. Garnish with more parsley and cheese, if desired.
Notes
- Go heavy on the cheese for a richer taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I substituted the sausage with turkey sausage and topped it with a blend of panco breadcrumbs, parm cheese and bake. Then top w/crumbled turkey bacon – Delish!
I made this for a dinner party this evening and it was a huge hit! Found this recipe on pinterest based on a search for things to make using sausage and sour cream and I could not have found a better recipe. Thanks!!
This is absolutely delicious. Fall in a bowl! Really, really fabulous!
I just made this recipe for the first time, and just as I excpected, it is SPECTACULAR! I lightened it up by using fat free half and half in place of the cream, reduced fat sour cream, and turkey sausage, and it still tastes amazingly creamy and decadent. This is my new go-to fall comfort food now, for sure 🙂
Creamy pumpkin pasta is an excellent recipe. My three kids and my husband and I all enjoyed it. I did cheat a little and add a tiny bit of sugar to the sauce to offset the tartness from the sour cream. Definitely a “make-again”!