Creamy Pumpkin Pasta
on Nov 06, 2021, Updated Aug 24, 2023
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This pumpkin pasta is creamy in texture and silky smooth. It comes together with only a few ingredients making for a perfect weeknight dinner!
I love using pumpkin puree for sweet treats, but this pasta is a savory, fun twist! You can serve it as is, or stir in some shredded cheese for a creamy pumpkin flavored mac and cheese!
WHAT YOU’LL NEED
Here is what you’ll need to make this creamy pumpkin pasta:
- Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
- Chicken Stock: For added flavor to the pasta sauce.
- Cream Cheese: For flavor and added creaminess to the pasta sauce.
- Pumpkin Spice: Warm spice combination for added flavor.
- Pasta Noodles: I used farfalle pasta noodles, but any type of pasta can be used!
PROCESS
- Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
- Preheat a pan on medium, low heat.
- Add the chicken stock to the pan and add in the pumpkin puree. Stir until it is smooth and fully combined with the chicken stock.
- Add in the cream cheese and pumpkin spice and stir until they are both incorporated.
- Toss the pasta noodles in the sauce until fully coated. If needed, add in a little chicken stock or reserved pasta water to thin out the sauce.
SUBSTITUTIONS
- Chicken stock: You may substitute the chicken stock with reserved pasta water, but the chicken stock adds more flavor. You may also substitute it for a sodium-free stock.
- Cream cheese: You may replace the cream cheese with a lower sodium cheese like mascarpone for a lower sodium option. You may also replace it with dairy-free shreds for a dairy-free version.
- Pumpkin spice: The pumpkin spice is used just for a little added flavor and may be replaced with ground cinnamon. You may also omit it altogether!
RECIPE NOTES
- This recipe does use cream cheese which is higher in sodium compared to some other cheeses. The cream cheese adds great flavor and creaminess to the pasta but may be replaced with other lower sodium options (see substitutions above).
- To make this pasta into a pumpkin mac and cheese, stir in 1/2 cup of shredded cheese into the sauce before adding in the pasta noodles.
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Creamy Pumpkin Pasta
This pumpkin pasta is creamy in texture and silky smooth. It comes together with only a few ingredients making for a perfect weeknight dinner!
Ingredients
- ½ cup chicken stock
- ¼ cup pumpkin puree
- 3 tbsp cream cheese
- ¼ tsp pumpkin spice
- 2 cups pasta noodles
Instructions
- Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
- Preheat a pan on medium, low heat.
- Add the chicken stock to the pan and add in the pumpkin puree. Stir until it is smooth and fully combined with the chicken stock.
- Add in the cream cheese and pumpkin spice and stir until they are both incorporated.
- Toss the pasta noodles in the sauce until fully coated. If needed, add in a little chicken stock or reserved pasta water to thin out the sauce.
Notes
- This recipe does use cream cheese which is higher in sodium compared to some other cheeses. The cream cheese adds great flavor and creaminess to the pasta but may be replaced with other lower sodium options (see substitutions above).
- To make this pasta into a pumpkin mac and cheese, stir in 1/2 cup of shredded cheese into the sauce before adding in the pasta noodles.
Nutrition
Calories: 524.63kcal, Carbohydrates: 89.66g, Protein: 17.82g, Fat: 9.98g, Saturated Fat: 4.76g, Polyunsaturated Fat: 1.08g, Monounsaturated Fat: 2.43g, Cholesterol: 25.73mg, Sodium: 164.03mg, Potassium: 408.64mg, Fiber: 4.53g, Sugar: 5.69g, Vitamin A: 5060.73IU, Vitamin C: 1.46mg, Calcium: 56.41mg, Iron: 2.15mg
Like this recipe? Rate and comment below!
Can you use agar agar in place of gelatin in the gummy bears recipe
Hi! I haven’t experimented with using agar agar, the ratio is usually much different than gelatin, but unfortunately, I’m not sure what the ratio would be or if the results would be the same.
Hello! Is this recipe freezable?
Hi! I haven’t tried freezing the pasta sauce myself (this doesn’t make a very large batch) but if you are making a larger batcher and would like to freeze the sauce, I would recommend to freeze it in a freezer safe container and then thaw it and toss it with freshly cooked pasta to serve😊