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–+ servings
Pumpkin pasta with melted cheese and tomato sauce in a rectangular dish.

Rigatoni Pumpkin Pasta Recipe

Author: Jessica Haggard
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, it’s sure to be your new fall favorite. Simply cook the pasta, make the sauce, mix, and bake. Make an impressive pasta dish in minutes without the fuss!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Sides
Cuisine American
Servings 6 servings
Calories 454 kcal

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.
Serve: Pumpkin pasta is a great stand-alone dish, but is better enjoyed with a light salad, garlic bread, or dinner rolls. For a heavier meal, serve with your favorite meat or vegetable sides. Don’t forget to pair it with sparkling cider, white wine, vodka cranberry, or other favorite seasonal drinks.
Store: 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.

Nutrition

Calories: 454kcalCarbohydrates: 62gProtein: 16gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 186mgPotassium: 316mgFiber: 4gSugar: 5gVitamin A: 6881IUVitamin C: 2mgCalcium: 147mgIron: 2mg
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