Creamy Pumpkin Pasta Recipe
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There’s nothing more cozy and comforting than this creamy pumpkin pasta! Made with pumpkin puree, cream cheese, heavy cream, and spices, then tossed with rigatoni pasta, this delicious fall-inspired dish will be your new family favorite. A sprinkle of mozzarella cheese and fresh basil leaves on top takes it to the next level! It’s got the season’s best flavors, all wrapped up in a simple, no-fuss pasta dish.
Pumpkin and pasta in one dish? Yes please. These are two of my absolute favorite foods, especially around fall season. I just love the versatility of pumpkin – the possibilities are endless for making both sweet and savory dishes. In fact, I just made a huge batch of delicious pumpkin brownies and have some leftover pumpkin puree. I knew right away that there’s no better use for it than to make some baked pumpkin pasta, just perfect for the cool weather.
This warm and comforting dish is great for cozy family meals, but it’s also special enough for entertaining. Picture enjoying it with a glass of wine, or bringing a big dish to a potluck where everyone will ask for the recipe. Whether you’re serving it for dinner at home, a gathering with friends, or just treating yourself to a delicious weeknight meal, this pumpkin pasta will hit all the right notes of comfort, flavor, and fall vibes.
Why You’ll Love This Recipe
- Easy recipe: Cook the pasta, make the sauce, mix, and bake. Make an impressive pasta dish in minutes without the fuss.
- Simple, affordable ingredients: This recipe only calls for easy, everyday ingredients that you probably already have on hand. The dish is as easy on the wallet as it is delicious!
- Cozy fall flavors: Pumpkin, cream, and a hint of nutmeg mixed together in a warm pasta dish is just perfect for cool autumn weather. We enjoy it for winter, too!
- Family-friendly: The mild sweetness of the pumpkin appeals to everyone, making it a family favorite. The kids won’t be able to tell the sauce is made with pumpkin!
- Holiday-worthy: This hearty pumpkin pasta will be the star of any table, whether it’s Halloween, Thanksgiving, Christmas, or New Year’s.
How to Make Pumpkin Pasta
This recipe is proof that basic pantry ingredients can be turned into an all-around impressive dish, special enough for all your fall celebrations. And since pumpkin pasta is made in just minutes, it’s also perfect for those busy days that we all have. Just prep the pasta and the sauce, and let your oven take over!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Rigatoni pasta: Rigatoni’s thick, tube-like shape is perfect for holding onto the rich pumpkin sauce.
- Pumpkin puree: Use regular canned pumpkin puree (not pumpkin pie filling which has extra sugar and spices that we don’t want). You can also use fresh if you have some on hand.
- Cream cheese: Gives the sauce a velvety smoothness and helps balance the sweetness of the pumpkin. I use Philadelphia cream cheese but feel free to use your favorite brand.
- Heavy cream: Adds richness, making the sauce incredibly silky and indulgent.
- Garlic powder: I use garlic powder for ease and convenience, but if you want a stronger garlic powder, you can use garlic cloves.
- Turmeric powder: Adds dynamic flavor and brighter orange color.
- Nutmeg: A dash of nutmeg brings warmth and enhances the natural sweetness of the pumpkin.
- Salt and pepper
- Mozzarella cheese: For creating the delicious cheesy top, adding a mild, creamy stretchiness that makes the dish extra comforting. I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
- Basil leaves: Fresh basil adds a pop of color and a note of freshness that brightens the rich, creamy sauce.
Step-By-Step Instructions
Making this delicious pumpkin pasta is as easy as 1, 2, 3, 4! Just 4 easy steps – cook the pasta, make the sauce, assemble and bake, and garnish and serve – and you’ll have a warm, cozy dish to serve and enjoy.
Step 1: Cook the pasta
Preheat your oven to 375 F and cook the rigatoni pasta according to package instructions. Drain and set aside.
Step 2: Make the sauce
In a large mixing bowl, combine the pumpkin puree, cream cheese, heavy cream, garlic and turmeric powder, nutmeg, salt, and pepper. Mix until well combined.
Step 3: Assemble and bake
Add the cooked rigatoni pasta to the pumpkin mixture and toss to coat evenly. Transfer the pasta to a greased oven-safe dish and sprinkle with shredded mozzarella cheese on top. Bake in the preheated oven for 20 to 25 minutes or until the cheese is melted and bubbly.
Step 4: Garnish and serve
Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves before serving.
Substitutions
When it comes to making any dish, it’s important that you use ingredients that you love. Same goes with this creamy pumpkin pasta! Use whatever you please or what you already have on hand. Here are my suggested ingredient substitutions:
- Rigatoni pasta: This recipe works with any pasta, but some types are more ideal for holding the sauce well. Fettuccini, linguini, tagliatelle, pappardelle, penne, fusilli, or ziti are all substitutions for rigatoni.
- Pumpkin puree: Use butternut squash puree or mashed sweet potatoes if pumpkin puree isn’t available. I haven’t tested these two ingredients yet, but both offer similar texture and flavor.
- Cream cheese: If cream cheese isn’t available, substitute with sour cream for a tangier flavor, or Greek yogurt for a slight tang without the added richness.
- Heavy cream: Use whole milk or half-and-half for a lighter texture. You can also substitute with unsweetened coconut milk if you’re looking for a dairy-free option.
- Nutmeg: If you don’t have nutmeg, use cinnamon, allspice, or pumpkin spice instead.
- Mozzarella cheese: No mozzarella? Substitute with sharp cheddar or any melty cheese you have available.
- Basil leaves: Fresh parsley is a good substitute.
Variations
Pumpkin pasta is wonderfully versatile, allowing you to get creative with flavors and textures. I like to switch things up from time to time and it seems like I’m serving a new dish every time! Give these variations a try, and you might just discover a new favorite.
- Want to add some protein? Add crispy bacon bits or crumbled Italian sausage (mild or spicy) to the dish for a smoky, savory touch. The saltiness balances the mild sweetness of the pumpkin. Cooked shredded chicken or ground beef works well, too.
- What about veggies? I like to stir in sauteed sliced mushrooms, bell peppers, or cooked white beans for a pop of color and added texture.
- Add a bit of heat with a sprinkle of crushed red pepper flakes or a dash of cayenne pepper. The heat beautifully contrasts with the creamy, slightly sweet pumpkin sauce.
- Add a delightful crunch to your dish by topping the cooked pasta with crispy fried sage leaves or garlic chips.
- Stir in a tablespoon or two of basil pesto for a fresh, unique flavor. You’ll love this pesto-pumpkin pasta variation!
- A small splash of lemon juice or a pinch of zest can lift the flavors and add brightness to the dish, cutting through the creaminess of the sauce.
Expert Tips
- Don’t overcook the pasta: This is obvious but really important. Cook the pasta just until it’s al dente (firm to the bite). This way, it holds its shape and doesn’t become mushy when mixed with the warm pumpkin sauce.
- Taste to adjust: Don’t be afraid to season the sauce with a little extra salt, pepper, and nutmeg as these spices enhance the pumpkin flavor. Use the recommended amount, taste, and adjust to your liking.
- Make the sauce ahead: Make the sauce up to 4 days in advance. Store properly and refrigerate or freeze, then just reheat and toss with the pasta when ready to serve.
- Serve immediately: This pasta is best enjoyed right after cooking. The sauce may thicken as it cools, so serve it straight from the stove to keep that smooth, creamy texture.
How to Store This Recipe
Pumpkin pasta is best served immediately, but if there are leftovers, transfer them to an airtight container and store in the refrigerator for up to 4 days, or freeze for up to 1 month.
To reheat, warm in a pan on the stove or return to the oven with a little oil and at medium heat until heated through. Defrost frozen pasta first before reheating.
What to Serve with Pumpkin Pasta
Pumpkin pasta is a great stand-alone dish, but is better enjoyed with a light salad, pull-apart garlic bread, or dinner rolls. If you want a heavier meal, serve with sides like cranberry chicken salad, crispy roasted parmesan potatoes, or honey-glazed carrots. Don’t forget to pair it with sparkling cider, white wine, vodka cranberry, or your other favorite seasonal drinks.
More Fall Recipes To Try
If you make this pumpkin pasta, please leave a review. I really appreciate each and every 5-star rating and review comment!
Rigatoni Pumpkin Pasta Recipe
Ingredients
- 1 pound rigatoni pasta
- 1 cup pumpkin puree
- ½ cup cream cheese softened
- ¼ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- ½ teaspoon nutmeg
- 1 pinch salt
- 1 cup mozzarella cheese shredded
- basil leaves fresh, for garnish
- 1 pinch ground black pepper
Instructions
- Preheat your oven to 375 °F and cook the rigatoni pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the pumpkin puree, cream cheese, heavy cream, garlic, turmeric, nutmeg, salt, and pepper. Mix until well combined.
- Add the cooked rigatoni pasta to the pumpkin mixture and toss to coat evenly.
- Transfer the pasta to a greased oven-safe dish and sprinkle with shredded mozzarella cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves before serving.
Notes
- Cook the pasta just until it’s al dente (firm to the bite). This way, it holds its shape and doesn’t become mushy when mixed with the warm pumpkin sauce.
- Don’t be afraid to season the sauce with a little extra salt, pepper, and nutmeg as these spices enhance the pumpkin flavor. Use the recommended amount, taste, and adjust to your liking.
- Make the sauce up to 4 days in advance. Store properly and refrigerate or freeze, then just reheat and toss with the pasta when ready to serve.
- This pasta is best enjoyed right after cooking, so serve it warm to keep that smooth, creamy texture.
