With minimal prep, 10 minutes of cooking time, and quick cleanup, this Pumpkin Pasta is a favorite fast family meal. It is one of our favorite ways to make a veggie sauce and has such yummy, savory flavor!
I keep cans of pumpkin puree in my pantry all fall and winter to make quick and Easy Pumpkin Muffins and Pumpkin Chia Seed Pudding—and this super easy pasta.
Quick Look: Pumpkin Pasta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 8
- Flavor Profile: Garlicky undertone with savory and subtle pumpkin
- Difficulty: Easy, perfect for everyday family meals
- Why to Make: It’s a quick way to turn a can of pumpkin into dinner
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Table of Contents
We love this as a vegetarian meal for kids or paired with cooked Italian sausage, Chicken Bites, or Baked Chicken Tenders. It reheats so well and is a nicely balanced meal in terms of the nutrients (pumpkin has fiber, iron, and vitamin A), and flavors.
Why This Recipe Works
By combining pumpkin puree with sauteed garlic and Parmesan cheese, you can make a savory vegetable sauce for pasta that’s fast and yummy. Plus, it pairs well with fresh herbs and a range of proteins, so you can customize the meal as you like.
(You may also like my Roasted Vegetable Pasta and Butternut Squash Mac and Cheese.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pumpkin Pasta.
- Pasta: You can use any type of pasta your family prefers here, including rigatoni, spaghetti, elbows, shells, or linguine.
- Garlic: Using fresh cloves of garlic (or taking the shortcut of frozen or jarred minced garlic) adds ample savory flavor to this easy pasta recipe. Don’t skip it!
- Pumpkin puree: I use canned pumpkin puree in this recipe to make it easy. You can also use homemade Pumpkin Baby Food or learn how to roast a pumpkin if you want to make it from scratch.
- Milk: I use whole milk in my kitchen, though you can also use a lower-fat milk or cream instead. To make this dairy-free, swap in broth for the milk.
- Parmesan: Grated Parmesan adds flavor to the pasta and gets stirred into the sauce.
- Sage, thyme, nutmeg as desired for additional flavor. My kids prefer this recipe without the herbs, but adults might like them added in!
How to Make Pumpkin Pasta
Here’s an overview of how to make this Pumpkin Pasta so you know what to expect from the process. Scroll down to the end of the post for the full info, including the amounts and timing.
Step 1. Prepare the pasta.
Step 2. Meanwhile, saute garlic in olive oil.
Step 3. Stir in the pumpkin, milk, and Parmesan.
Step 4. Add the pasta and stir to coat.
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Pumpkin Pasta FAQs
I usually use canned pumpkin puree since that’s quick and easy, but you can also use Pumpkin Baby Food or learn how to roast pumpkin to make puree.
Sure, just prepare it according to the recipe, let cool, then store for up to 5 days. Warm when ready, then stir into prepared pasta.
You can use it on any other grain (such as quinoa) or serve with Baked Chicken Meatballs or Turkey Zucchini Meatballs.
How to Store
Once cooled, store Pumpkin Pasta in an airtight container in the fridge for up to 5 days.
Best Tips for Success
- Use whole garlic cloves and mince them with a knife or use frozen or jarred minced garlic to save a step.
- Serve as a vegetarian meal or add a favorite protein.
- Top with fresh herbs if you’d like.
- Serve on its own or pair with my Salmon Bites, Baked Chicken Nuggets, or Roasted Frozen Broccoli.
More Pumpkin recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Pumpkin Pasta (10 Minutes)
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 14.5 ounce can pumpkin puree
- 1 cup milk
- ⅓ cup grated Parmesan
- Salt and Pepper (to taste)
- Sage, thyme, nutmeg as desired
Instructions
- Prepare the pasta according to package directions, cooking until al dente. Drain.
- Meanwhile, warm a large skillet over medium-low heat. Add the olive oil, garlic, and salt. Cook for 2 minutes, stirring regularly to help ensure the garlic doesn't brown.
- Add the pumpkin, milk, and Parmesan and stir gently but thoroughly to make the sauce. Bring to a simmer and cook for about 2 minutes to warm through.
- Add the drained pasta to the pot and stir. Season to taste with salt and pepper. Add minced fresh sage or thyme or ground nutmeg, if desired, and top with more Parmesan.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Warm through in a heat-safe bowl for about 30 seconds in the microwave.
- Dairy-free: Use broth instead of milk and nutritional yeast instead of Parmesan.
- Feel free to serve with cooked Italian sausage or stir in white cannellini beans or peas.
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