One-Pan Creamy Pumpkin Pasta (15 Minutes)
Silky pumpkin, parmesan and sage tossed with hot penne in one pan — a 15-minute autumn dinner that tastes like October in a bowl.
Method
- Bring a large pot of well-salted water to a rolling boil and cook the penne until just al dente, about 9 minutes. Scoop out 1 cup of the pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the garlic and sage and stir for 45 seconds until fragrant but not brown.
- Whisk in the pumpkin puree and cream with the red pepper flakes, salt and black pepper. Simmer gently for 3 minutes, stirring, until thick and glossy.
- Add the drained penne to the skillet with the parmesan and a splash of the reserved pasta water. Toss hard for 1 minute until the sauce coats every piece; add more water a splash at a time if it looks dry.
- Serve right away in warm bowls with extra parmesan and a crack of black pepper.
Silky pumpkin, parmesan and sage tossed with hot penne in one pan — a 15-minute autumn dinner that tastes like October in a bowl.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 13 g
- Carbs
- 64 g
- Fat
- 20 g
- Fibre
- 5 g
- Sugar
- 5 g
- Sodium
- 420 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Canned pumpkin puree keeps this fast — roasting fresh pumpkin would add 30 minutes. The reserved pasta water is the difference between a sauce that coats and one that sits on top; its starch is what makes the sauce silky. Warm the bowls before serving so the sauce stays fluid.
Substitutions
- Canned pumpkin puree — butternut squash puree, or mashed roasted sweet potato
- Heavy cream — half-and-half; the sauce will be thinner, so simmer 1 minute longer
- Penne — rigatoni, fusilli or any short pasta that holds sauce
- Dried sage — 4 fresh sage leaves, fried crisp in the oil and crumbled on top
Serving suggestions
Serve with a simple green salad and crusty bread. For a fuller meal, add wilted spinach in the last minute of simmering or top with toasted walnuts.
Storage
Refrigerate in an airtight container for up to 3 days. The sauce thickens as it sits.
Reheating
Warm gently in a skillet over low heat with a splash of milk or water, stirring until creamy again. Microwaving works in a pinch — 1 minute per portion, stir halfway.
Equipment
- Large pot
- Large deep skillet
- Whisk
- Tongs or wooden spoon
Variations
- Sausage: brown 8 oz of crumbled Italian sausage before the garlic and skip the olive oil
- Vegan: use full-fat coconut milk and 3 tablespoons nutritional yeast instead of cream and parmesan
- Brown butter: swap the olive oil for butter and cook 2 minutes past foaming before adding garlic
Why it works
Pumpkin puree is mostly water and starch. Simmering drives off enough water for the starch to thicken, the cream adds fat for a glossy mouthfeel, and the parmesan's glutamates deepen the pumpkin's naturally sweet, earthy flavour. The starchy pasta water then emulsifies everything into one clinging sauce.
Frequently asked questions
Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling is sweetened and spiced, and it will make the sauce taste like dessert. Use plain canned pumpkin puree, which is just cooked, blended pumpkin.
Why is my pumpkin pasta sauce watery?
The sauce was not simmered long enough, or the pasta was not tossed with the reserved pasta water. Give the sauce a full 3-minute simmer and toss the pasta in it with a splash of the starchy water until it coats.
Can I make this pumpkin pasta ahead of time?
It is best fresh, but it keeps 3 days in the fridge. The sauce thickens when cold, so loosen it with a splash of milk or water when reheating.
Tags
More like this
Dinner
11min
Lemon Garlic Yogurt Pasta
Dinner
5min
5-Minute One-Pan Garlic Butter Pasta
Dinner
5min
5-Minute One-Pan Pasta Aglio e Olio
Dinner
10min
One-Pan Chickpea Shakshuka for One
Dinner
20min
Creamy Garlic Butter Chicken (One Pan) (20 Minutes)
Dinner
17min
Garlic Butter Shrimp Pasta (17 Minutes)
More recipes with pumpkin
Other recipes in about 15 minutes
Reader reviews
No reviews yet. If you have made this recipe, you will be the first to say how it went.
Did you make this?
Tell us how it actually went — including if something did not work. Reviews are read before they are published.