Creamy Pumpkin Pasta
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Add as Google Trusted SourceThis creamy pumpkin pasta combines brown butter, fresh sage and Parmesan in a rich pumpkin sauce without heavy cream. An easy fall dinner ready in about 30 minutes.
My love for Trader Joe’s sweet potato gnocchi with butter and sage is what sparked this pumpkin pasta. Every time I thought about that buttery, savory combination, I kept coming back to the same idea: how good would those flavors be in a creamy pumpkin sauce?
Turns out, really good! Browning the butter adds a nutty flavor that pairs so well with the pumpkin, and cooking the sage in it makes the whole kitchen smell amazing. I use almond milk and a little broth to bring the sauce together, then stir in Parmesan and baby spinach. You get a rich, creamy bowl of pasta without needing any heavy cream.
If you’ve tried my pumpkin curry or curried pumpkin soup, you already know how much flavor pumpkin brings to dinner. This pasta is another delicious reason to save a can for something savory.
Table of Contents
- Why You’ll Love This Pumpkin Pasta
- Ingredients Needed
- Pumpkin Pasta Substitutions
- How to Brown Butter Without Burning It
- How to Make Creamy Pumpkin Pasta
- Tips for the Best Pumpkin Pasta
- What to Serve with Pumpkin Pasta
- How to Store Pumpkin Pasta
- Frequently Asked Questions
- More Pasta Recipes to Try
- Pumpkin Pasta Recipe
“This recipe is fantastic! I made it last night for my family and it’s now one of our favorite pasta dishes. The balance of all of the flavors was just perfect. I’ll definitely be making this again (and again!).”
Why You’ll Love This Pumpkin Pasta
- Weeknight-friendly: The sauce comes together while the pasta cooks, so you can have dinner on the table in about 30 minutes.
- Uses the whole can: No leftover spoonfuls of pumpkin hanging out in the fridge! You can also use homemade pumpkin puree if you have a batch ready.
- Veggies built in: Pumpkin makes the sauce thick and creamy, and the spinach wilts right into the pasta at the end.
- Easy to make vegan: I’ve made this with vegan butter and vegan Parmesan, and it was delicious. You’ll get a different flavor without the browned dairy butter, but still a creamy, satisfying pasta.
Ingredients Needed
- pasta – I love rigatoni here because the sauce gets into all those ridges and hollow centers. Penne, ziti or shells work well, too.
- butter – browning the butter gives this sauce its nutty flavor. I use salted butter, but unsalted works if that’s what you have.
- fresh sage – cooks right in the butter, flavoring it before the rest of the sauce comes together. It’s worth picking up fresh leaves for this recipe.
- yellow onion and garlic – add a savory base that balances the pumpkin’s natural sweetness.
- unsweetened almond milk – helps loosen the pumpkin into a creamy sauce without heavy cream. Make sure it’s plain and unflavored.
- vegetable broth – adds savory flavor to the sauce. I recommend low-sodium broth since the butter and Parmesan also contribute salt.
- pumpkin puree – you’ll use one full 15-ounce can. Choose plain pumpkin puree, not pumpkin pie filling with added sugar and spices.
- Parmesan cheese – adds salty, savory flavor and melts into the sauce. Freshly grated Parmesan is my preference for a smooth finish.
- baby spinach – an easy veggie addition that wilts into the warm pasta in just a few minutes.
Find the full ingredient list with measurements in the recipe card below.
Pumpkin Pasta Substitutions
- Milk swap: Plain oat milk, soy milk or dairy milk can replace the almond milk. Choose an unsweetened, unflavored option so the sauce stays savory.
- Make it vegan: Use vegan butter and vegan Parmesan along with the almond milk. Don’t wait for the vegan butter to develop the same browned bits as dairy butter.
- Make it gluten-free: Use your favorite gluten-free pasta and cook according to the package directions. Readers have had success with chickpea pasta, including Banza.
- Swap the greens: Chopped kale works in place of spinach. Remove the tough stems and let it soften in the simmering sauce before adding the pasta.
How to Brown Butter Without Burning It
Brown butter is simply butter cooked until its milk solids turn golden brown, giving it a rich, nutty flavor. Those little browned bits at the bottom of the pan are exactly what you want, so don’t strain them out!
If you’re making it for the first time, here’s what to expect:
- It changes in stages: First the butter melts, then it bubbles and gets foamy as the water cooks off. The foam can hide the milk solids underneath, which is why stirring and watching the bottom of the pan matter.
- Color and smell tell you when it’s ready: Look for golden-brown flecks and a toasted, nutty aroma. A light-colored pan helps you see the change. Black bits or a sharp, burnt smell mean it’s gone too far.
- The timing is a guide: Allow about 8–10 minutes for browning in this recipe, but trust those visual cues over the timer. Keep the heat at medium-low and stay nearby, especially once the flecks begin to darken.
Have your onion chopped before you start. The hot pan keeps cooking the butter, so you’ll want to move straight to the next step once it’s browned.
How to Make Creamy Pumpkin Pasta
Start by cooking the pasta according to the package directions until al dente, reserving 1 cup of pasta water before draining. While it cooks, prepare the pumpkin sauce below.
Step 1: Heat the butter and sage in a large saucepan or Dutch oven over medium-low heat, stirring frequently. Once it starts bubbling, stir constantly until golden-brown flecks appear and the butter smells nutty. Transfer the sage leaves to a plate.
Step 2: Immediately add the onion to the brown butter and sauté for 4–5 minutes until softened. Add the garlic and cook for another 1–2 minutes, stirring so it doesn’t burn.
Step 3: Whisk in the almond milk, vegetable broth, pumpkin puree, salt and pepper. Bring the sauce to a simmer.
Step 4: Add the cooked pasta, then reduce the heat to low and stir in the cooked sage leaves, Parmesan and spinach until the spinach wilts. Add a splash of reserved pasta water if needed to loosen the sauce.
Tips for the Best Pumpkin Pasta
- Keep the heat gentle when adding cheese: Turn the heat to low before stirring in the Parmesan. Gentle heat helps it melt into the sauce without becoming clumpy.
- Adjust the sauce before serving: Pumpkin sauce thickens as it sits. If it looks pasty instead of creamy, stir in reserved pasta water a tablespoon or two at a time until it coats the noodles easily.
What to Serve with Pumpkin Pasta
I’m happy with a bowl of this pasta on its own, but you can easily add a protein or a side. Here are a few options:
- Chicken: Slice my air fryer chicken breast and serve it over the pasta for extra protein.
- Tofu: Keep dinner meatless with crispy baked tofu. Add it to individual bowls just before serving so the edges stay crisp.
- Salad: My kale and Brussels sprout salad has apples, cranberries and a maple dressing that pair beautifully with pumpkin and sage.
- Roasted vegetables: A tray of oven-roasted broccoli makes a simple side. You can also stir some into your bowl with the pumpkin sauce.
How to Store Pumpkin Pasta
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of milk or water to loosen the sauce. Stir frequently until heated through. You can also microwave individual portions, stirring partway through.
Frequently Asked Questions
Yes, but cook and puree it first. You’ll need about 1¾ cups of smooth pumpkin puree to replace the 15-ounce can. If your homemade puree looks watery, strain off the excess liquid so it doesn’t thin the sauce too much.
Yes, you can freeze the sauce separately and cook fresh pasta when you’re ready to serve it. Transfer the sauce to a freezer-safe container, leaving a little room for expansion. Thaw overnight in the fridge, then reheat gently, whisking to bring it back together and adding a splash of milk if needed. The texture may change slightly after freezing.
More Pasta Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Pasta
Ingredients
- 16 oz pasta, I used rigatoni
- ½ cup salted butter
- 12 fresh sage leaves
- ½ yellow onion, chopped (about 1 cup)
- 3 cloves of garlic, minced
- 1 cup unsweetened almond milk
- ½ cup vegetable broth, I used low-sodium
- 1 15 ounce can pumpkin puree
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ½ cup shredded parmesan cheese, plus more for serving
- 2-3 cups fresh baby spinach
- For serving: pepitas, fresh sage, fresh parmesan cheese, cracked black pepper
Instructions
- Cook pasta according to the package directions until al dente. Reserve 1 cup of pasta water before draining.16 oz pasta
- While the pasta cooks, add butter and sage leaves to a large saucepan or Dutch oven over medium-low heat. Stir often, then constantly as the butter begins to brown. Cook until golden-brown flecks form and the butter smells nutty, about 8–10 minutes. Remove the sage leaves to a plate, leaving the browned butter in the pan.½ cup salted butter, 12 fresh sage leaves
- Immediately add the onion to the browned butter and sauté for 4–5 minutes, until softened. Add garlic and sauté for 1–2 minutes, being careful not to burn it.½ yellow onion, 3 cloves of garlic
- Slowly add almond milk, veggie broth, pumpkin puree, salt and pepper and whisk to combine. Bring mixture to a simmer.1 cup unsweetened almond milk, ½ cup vegetable broth, 1 15 ounce can pumpkin puree, 1 teaspoon sea salt, ½ teaspoon black pepper
- Once pasta is cooked and drained add to sauce mixture and stir to combine.
- Reduce the heat to low. Return the cooked sage leaves to the pan, then stir in the Parmesan and spinach until the spinach wilts. If needed, add reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce.½ cup shredded parmesan cheese, 2-3 cups fresh baby spinach
- Serve immediately topped with pepitas, shredded parmesan, fresh sage leaves and cracked black pepper.
Notes
- Storage: Refrigerate in an airtight container for 3–4 days. Reheat gently with a splash of milk or water to loosen the sauce.
- Vegan option: Use vegan butter and vegan Parmesan. Vegan butter won’t brown like dairy butter, so don’t wait for browned milk solids before continuing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was so yum! Loved it! For me the secret to good taste was browning the sage! Thank you for sharing your recipes!
Yay! So glad you loved it, Sheryl! The browned sage really does add so much flavor. Thanks so much for making it and for leaving a review!
Could I use chicken bone broth to make this higher protein? Thanks thanks!
Totally! That’s a great idea!
This is a very delicious and easy dish to make. I really enjoy the warm flavors of the brown butter and sage. Indicating to use almond milk in place of heavy cream lightened up the dish and made it guiltfree to indulge in! Thank you for sharing your creation!
So glad you enjoyed the flavors in this one, Amanda! The brown butter and sage combo is one of my favorites too. Thanks so much for trying the recipe and taking the time to leave a review!
I tried your creamy pumpkin pasta recipe, and it was a hit! The pumpkin adds such a lovely depth of flavor, and it pairs perfectly with the pasta. This is definitely going into my regular fall recipe rotation.
YUM! I am so glad you enjoyed this recipe. Thank you for your review + star rating, I appreciate it!
So yummy! I used heavy cream instead of almond milk and added roasted walnuts at the end. Thank you for the great fall recipe!
YUM! This sounds amazing, Hailey! I am so glad you are loving this recipe and it is a hit for you. Thank you for sharing your review & star rating, it means so much to me!
Can this sauce be kept separate and the extra frozen?
Sure, that should work well!