Creamy Pumpkin Pasta For Two – Easy 25 Minute Dinner

Creamy Pumpkin Pasta For Two is an easy fall dinner made with pumpkin puree, Parmesan cheese, garlic and sage. The sauce comes together while the pasta cooks, allowing you to have dinner on the table in about 25 minutes.

Although I use pumpkin to make bread, pie and other desserts, it also works well in savory recipes. Its smooth texture gives the pasta sauce a rich and creamy consistency without requiring a large amount of heavy cream.

The pumpkin flavor is mild and blends nicely with the garlic, sage and Parmesan cheese. Then a small pinch of red pepper flakes adds just enough heat to balance the natural sweetness of the pumpkin.

This recipe makes two generous servings and is a great way to use a portion of an open can of pumpkin puree. You only need ½ cup for the pasta sauce, so you will have plenty left to make Pumpkin Bread or another favorite pumpkin recipe.

Creamy Pumpkin Pasta For Two

One of the best things about this recipe is that the sauce can be prepared in the time that it takes the pasta to cook.

Start by bringing a pot of salted water to a boil. Add 6 ounces of pasta and cook it until it is al dente.

While the pasta cooks, prepare the pumpkin sauce in a medium skillet. By the time the pasta is ready to be drained, the sauce will be warm and ready for the noodles.

Before draining the pasta, reserve ½ cup of the cooking water. This starchy water is important because it thins the pumpkin sauce and helps it cling to the pasta.

Once the drained pasta is tossed with the sauce, remove the skillet from the heat and stir in the Parmesan cheese. The cheese will melt into the warm sauce and make it even creamier.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Be sure to use pure pumpkin puree for this recipe. Pumpkin puree contains cooked and mashed pumpkin without added sugar or spices.

Pumpkin pie filling is a different product. It contains sugar and spices such as cinnamon, nutmeg and cloves. Those ingredients work well in pie, but they will make this savory pasta sauce taste too sweet.

Both canned and homemade pumpkin puree can be used. However, homemade pumpkin puree may contain more liquid than the canned variety.

If you are using homemade puree, begin with less pasta water. You can always add more liquid if the sauce is too thick.

What Type Of Pasta Works Best?

This creamy pumpkin sauce can be paired with several different varieties of pasta.

Fettuccine, linguine and spaghetti are good choices because the sauce coats the long noodles. Short pasta such as penne, rigatoni, rotini and bow tie pasta also work well.

The ridges and openings in short pasta capture the sauce, giving you plenty of pumpkin flavor in each bite.

Use whichever pasta you already have in your pantry. You will need 6 ounces of dry pasta to make two main-dish servings.

Whole wheat and gluten-free pasta can also be used. Cook the pasta according to the instructions on the package because cooking times vary between different types and brands.

Ingredients Needed For Pumpkin Pasta

In addition to the pasta and pumpkin puree, you will need a few common ingredients to make the sauce.

Heavy Cream

A small amount of heavy cream makes the pumpkin sauce smooth and rich. Because pumpkin provides most of the sauce’s body, you only need ¼ cup.

Half and half can be substituted for the heavy cream. The sauce will be slightly thinner, but it will still have a creamy consistency.

Chicken Broth

Chicken broth thins the pumpkin puree and adds more flavor. Vegetable broth can be used if you want to make the pasta vegetarian.

Use low-sodium broth when possible so you can control the amount of salt in the finished dish.

Parmesan Cheese

Freshly grated Parmesan cheese melts more smoothly than packaged shredded cheese. It also provides a salty flavor that balances the mild sweetness of the pumpkin.

For the best results, grate the Parmesan from a block just before adding it to the sauce.

Garlic And Sage

Garlic and sage give the sauce its savory flavor. Dried sage is easy to keep on hand, but you can use fresh sage if you have it available.

Substitute approximately 1 teaspoon of finely chopped fresh sage for the ½ teaspoon of dried sage.

Crushed Red Pepper Flakes

A small amount of crushed red pepper flakes is optional. However, the gentle heat helps balance the rich, creamy sauce.

The pasta will not taste spicy when you use only a pinch. You can leave it out or increase the amount based on your preference.

How To Make Creamy Pumpkin Pasta For Two

Begin by cooking the pasta in salted water. While the pasta is cooking, melt the butter in a medium skillet placed over medium heat.

Add the minced garlic, sage and crushed red pepper flakes. Cook for approximately 30 seconds, stirring constantly.

Watch the garlic closely because it can burn quickly. Once garlic becomes too dark, it will give the entire sauce a bitter flavor.

Add the pumpkin puree and chicken broth to the skillet. Whisk until the pumpkin is smooth and evenly combined with the broth.

Pour in the heavy cream and stir until incorporated. Reduce the heat to low and let the sauce warm for two or three minutes.

Do not let the sauce come to a rapid boil after adding the cream. High heat can cause dairy-based sauces to separate.

Why You Need To Save The Pasta Water

Before draining the pasta, carefully scoop approximately ½ cup of the cooking water from the pot.

Pasta water contains starch released by the noodles as they cook. That starch helps loosen the sauce while allowing it to stick to the pasta.

Begin by stirring ¼ cup of the reserved water into the pumpkin sauce. Add the drained pasta and toss until the noodles are completely coated.

If the sauce still seems too thick, add more pasta water one tablespoon at a time. You may not need the entire amount.

The sauce should coat the pasta without forming a thick mound at the bottom of the skillet. Keep in mind that it will continue to thicken as it cools.

When To Add The Parmesan Cheese

Remove the skillet from the heat before stirring in the Parmesan cheese.

Adding Parmesan over high heat can cause it to clump instead of melting smoothly. Sprinkle the cheese over the pasta and toss until it disappears into the sauce.

Taste the pasta before adding more salt. Chicken broth and Parmesan cheese both contain salt, so the amount you need may vary.

Add ground black pepper and additional red pepper flakes if desired. Let the pasta rest for one minute before dividing it between two bowls.

Optional Additions

Creamy Pumpkin Pasta For Two is filling enough to serve on its own. However, you can add cooked meat or vegetables if you want a heartier meal.

Cooked chicken and browned Italian sausage both pair well with pumpkin sauce. Leftover rotisserie chicken is an especially quick option because it only needs to be warmed in the sauce.

Cooked shrimp, crumbled bacon or diced ham can also be added. Stir cooked meat into the sauce before adding the pasta.

For vegetables, try sautéed mushrooms, spinach or kale. Leafy greens can be stirred directly into the warm sauce and cooked until wilted.

How To Make The Sauce Without Heavy Cream

Half and half is the easiest replacement for heavy cream. Use the same amount called for in the recipe.

Whole milk can also be used, although the finished sauce will be thinner. If using milk, reduce the chicken broth to ¼ cup. Add additional broth or pasta water only if needed.

Keep the heat low after adding milk or half and half. Do not allow the sauce to boil.

For an extra creamy sauce without heavy cream, blend cottage cheese until smooth and stir it into the pumpkin mixture. If you enjoy that style of sauce, try this Cottage Cheese Alfredo Recipe For Two.

Storing And Reheating Pumpkin Pasta

Place leftover pumpkin pasta in a covered container and refrigerate it for up to three days.

The sauce will become thicker while it is refrigerated. When reheating the pasta, add a splash of chicken broth, milk or water to loosen it.

For the best results, reheat the pasta in a skillet over low heat. Stir frequently and add more liquid one tablespoon at a time until the sauce becomes creamy again.

You can also reheat individual portions in the microwave. Cover the bowl loosely and heat in 30-second intervals, stirring between each interval.

This pasta is best served fresh. Freezing is not recommended because the cream sauce may separate after it is thawed and reheated.

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com