creamy pumpkin pasta

I love making pasta dishes for dinner and these creamy pumpkin pasta was something different I came up with given the season!

I went for a stroll down town the other day and went into William-Sonoma. I must admit I love that store, however, just as inspirational purposes. Prices there are nothing but unfriendly!!

Anyhow, I came across this creamy pumpkin pasta sauce while in there, looked at the ingredient list and thought, I can make this? So the next day I did. I must admit I am not a big pumpkin fan but I always try to find ways to be able to eat it, as it is very high in Vitamin A.

Well, this is the pasta that I came up with. Not only this pasta is super easy to put together but it is really comforting. My family actually enjoyed it quite a bit. I am thinking about freezing my left over for future consumption :-)

One thing I must make note of is that my pumpkin sauce was sort of on the thicker side. Maybe because I added tons more cheese, who knows, but if you like a thinner sauce just add a bit more milk. I liked mine thick!

I hope you get to try this. I am not a big pumpkin fan but this pasta was superb.


On the left picture you can see the garlic and pumpkin before I added the vegetable stock on the right picture.

After you add the chicken stock add the milk, heavy cream and cheese. Mix through. My sauce was sort of thick but if you like a thinner sauce just add more milk until you reach your desired consistency.

This was rather a very simple, fast and comforting pasta dish. I hope you enjoy it as much as we did.


creamy pumpkin pasta

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes


  • 1 lb whole wheat penne
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 1/2 cup pumpkin puree
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup milk, more if you like a thinner sauce
  • 2 tsp arrowroot powder, or cornstarch
  • 1 tsp celtic salt
  • 1/2 tsp nutmeg
  • 1 cup parmigiano reggiano, I used about 2 cups, we like cheese! You can also use Parmessan
  • 1 tsp pepper flakes, optional.



Cook pasta according to box instructions.

In a large skillet, heat the oil over medium to high heat. Add the garlic and cook for 30 seconds, just until fragrant. Add the pumpkin puree, vegetable broth and mix through. Add heavy cream, milk, nutmeg, arrowroot powder and salt and cook over medium heat stirring occasionally for about 5 minutes.

Add the the cheese and pepper flakes if using. Stir, turn off heat and incorporate the pasta. Serve with some extra cheese if desired.

Nutrition facts calculated based on the recipe giving 6 servings.


  1. It must mean something if you liked it and don’t even like pumpkin. :) I still haven’t tried any savory pumpkin dishes. I’m a bit afraid. This does look good, though. Nice and creamy!

  2. This looks so incredible.. Pumpkin Pasta Bake has been on my list for a while, just didn’t get around it this season. I bet this tasted incredible. Nice job with the photos.

  3. It looks awesome but it is so high in carbs. I am diabetic and I think it would send my sugar into fits. Any exchanges that u might think of let me know.

  4. Melissa,

    it is actually not that bad. It contains 4 carbohydrate exchanges. If having this for luch or dinner you should be able to distribute your exchanges in such a way that you should be allowed to have at least 5 carbohydrates exchanges per meal. What is your daily calorie intake per day? If you don’t know you should be ok with this much. If you want you can have a little bit less and have some protein on the side, like chicken, to make sure you absorb the carbs even slower and prevent a fast Sugar increase after eating the meal. Protein helps slow the absorption of carbs :-)

    Thanks for visiting my blog and let me know if you have any other questions!

  5. I normally don’t crave pasta, but this time of year tends to change that. There’s nothing like creamy, cheesy comfort food!

  6. Ooooh, this looks wonderful and so comforting :) I looooove putting pureed squash and pasta together, isn’t it awesome?

  7. I adore Italian food, only for it has such a dish. I’ve found the way how to cook cheaply but tasty:
    Efficient eating
    By the way, I followed you up with GFC, it’d be great if you follow me back.

  8. so for the pumpkin puree, is it from the pumpkin or the can? i’ve never tried to cook with pumpkin before, but i’d really like to try this and possibly try pumpkin soup if you happen to have a recipe for that as well.

    Thanks :)

    • I use the pumpkin from a can :-) A soup version sounds great. I think that may be even better than the pasta. When you make the pasta, my sauce was a bit thick, I think the pasta will be better w/ a thinner sauce, just a suggestion :-) Thanks for visiting.

  9. This looked super yummy so I tried it! I haven’t had it in dish form but I’ve dipped my finger in it and it tastes pretty good. I’m using pumpkin I pureed last November and I’ve found it to be much runnier than yours so I had to add some flour because I like a thicker sauce as well!

  10. Any substitution suggestions for the heavy cream? Recipe looks delicious can’t wait to try it!

  11. I just made this and it is SO GOOD! I was so excited to see a pumpkin dish that isn’t a sweet or a soup. All these pumpkins growing in the backyard, I have to get rid of them.
    Anyways, will definitely make this again and will look around your site for more delicious recipes! Thanks again!

  12. As soon as I saw this recipe, I squealed! I could live off of pumpkin!
    I’ve made this recipe probably 5 times now. It is the most delicious pasta sauce I’ve ever eaten. I made it with some sliced chicken breast tonight for my mother in law and she demanded the recipe! I make it with bacon for my husband and just toss some broccoli threw for myself, and the left overs are even better, that’s if there is any left! Basically what I’m trying to say is, good job!

    It’s also interesting for me to read the other comments from people saying they’ve never made savoury pumpkin recipes.. I’m from australia, sweet pumpkin recipes are incredibly uncommon! I’m very eager to try some sweet pumpkin recipes, I’m a huge pumpkin fan!

  13. Is it just me or is this missing a key ingredient… flour?? It is not thick at all without flour. I just about ruined my supper following these directions. Luckily, I was able to gradually add in some flour to thicken it up after I added the broth, milk, and cream. I would appreciate a clarification.

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