Introduction

This creamy pumpkin pasta is a comforting and flavorful dish that’s perfect for autumn or anytime you crave a warm, satisfying meal. With a smooth pumpkin sauce enriched by mascarpone and parmesan, it’s an easy way to enjoy seasonal vegetables in a cozy pasta dinner.

Creamy Pumpkin Pasta Recipe - Recipe Image

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Instructions

Step 1: Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat. Fry the onion with a pinch of salt for 10-15 minutes until softened and translucent. Add the garlic and fry for 1 minute more. Remove from the heat and set aside to cool slightly.
Step 2: Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 minutes until tender when pierced with a knife. Drain the pumpkin and transfer it to a blender or use a hand blender to combine with 50ml of the milk and the cooked onion mixture. Blitz until completely smooth, gradually adding more milk until the sauce is thick enough to coat the back of a spoon.
Step 3: Pour the pumpkin sauce into a large frying pan. Stir in the tomato purée and mascarpone, then simmer gently over low heat to warm through.
Step 4: Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain, reserving a cupful of the cooking water.
Step 5: Toss the drained pasta with the pumpkin sauce, grated parmesan, and 50-100ml of the reserved pasta water to loosen the sauce as needed. Season to taste and serve sprinkled with extra parmesan.

Tips & Variations

For a richer sauce, substitute some or all of the whole milk with cream.
Add a pinch of nutmeg or smoked paprika to the sauce for extra warmth and depth of flavor.
If you prefer a vegan version, use plant-based cream and a dairy-free cheese alternative.
Roasting the pumpkin instead of boiling it can add a caramelized flavor to the sauce.

Storage

Store any leftover pumpkin pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree can be used as a shortcut. Use about 400g and adjust the milk to achieve the right sauce consistency.

What type of pasta works best with the sauce?

Short, ridged pasta like rigatoni or penne holds the creamy pumpkin sauce well, but any short pasta shape you prefer will work.

Creamy Pumpkin Pasta Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This creamy pumpkin pasta recipe combines tender pumpkin blended into a rich, velvety sauce with mascarpone, tomato purée, and Parmesan cheese, tossed with rigatoni or penne for a comforting, flavorful meal perfect for fall or any time you crave a luscious vegetarian pasta dish.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Sauce Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50–100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
40g grated parmesan or vegetarian alternative, plus extra to serve

Pasta

350g short pasta (rigatoni or penne work well)

Instructions

Prepare the onion and garlic: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the finely chopped onion with a pinch of salt and fry gently for 10-15 minutes until softened and translucent. Add the crushed garlic cloves and fry for an additional minute. Remove the pan from the heat and let the mixture cool slightly.
Cook and blend the pumpkin: While the onion is cooking, place the pumpkin cubes in a pan of boiling salted water and cook for 10-15 minutes until tender when pierced with a knife. Drain the pumpkin and transfer it to a blender or use a hand blender. Add 50ml of whole milk and the cooked onion and garlic mixture, then blend until completely smooth. Gradually add more milk to reach a thickness that just coats the back of a spoon. You may not need all the milk.
Create the pumpkin sauce: Pour the pumpkin puree into a large frying pan and stir in the tomato purée and mascarpone. Gently bring the sauce to a simmer over low heat, stirring occasionally to combine the flavors and warm through evenly.
Cook the pasta: Meanwhile, cook the short pasta in a large pot of boiling salted water, following the package instructions until al dente. Once cooked, drain the pasta, reserving about 50-100ml of the cooking water.
Combine pasta and sauce: Return the drained pasta to the large frying pan with the pumpkin sauce. Add the grated parmesan and gradually toss everything together, adding some reserved cooking water as needed to loosen the sauce and coat the pasta evenly. Season the dish to taste with salt and pepper.
Serve: Divide the creamy pumpkin pasta among serving plates and scatter extra parmesan on top. Serve immediately for the best flavor and texture.

Notes

Use rigatoni or penne pasta for sauce to cling well but feel free to substitute with other short pasta shapes.
If you prefer a dairy-free version, substitute mascarpone and parmesan with vegan alternatives and use plant-based milk.
The sauce thickness can be adjusted by adding more or less milk depending on your desired creaminess.
To enhance flavor, consider adding a pinch of nutmeg or fresh herbs such as sage or thyme to the sauce.
Reserve some pasta water to adjust sauce consistency and help it adhere better to the pasta.
This dish can be prepared ahead by making the pumpkin sauce in advance and reheating gently before tossing with freshly cooked pasta.

Keywords: pumpkin pasta, creamy pumpkin sauce, vegetarian pasta, fall recipes, mashed pumpkin, mascarpone pasta, autumn pasta dish