Creamy Pumpkin Pasta

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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!

Creamy pumpkin pasta garnished with parsley flakes. Served in a gray bowl.

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:

Ingredients to make creamy pumpkin pasta. See recipe card for detailed ingredients.
  • 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

  1. Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
  2. Preheat a pan on medium, low heat.
  3. 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.
  4. Add in the cream cheese and pumpkin spice and stir until they are both incorporated. 
  5. 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.
Steps to create creamy pumpkin pasta. See recipe card for detailed instructions.

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!
Creamy pumpkin pasta served with broccoli and quartered tomatoes

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.
Creamy pumpkin pasta garnished with parsley flakes

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Creamy pumpkin pasta garnished with parsley flakes. Served in a gray bowl.
5 from 4 votes

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!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 2 servings

Ingredients 

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!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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2 Comments

    1. 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😊