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

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.

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.

You may also like:

• Creamy Mushroom Chicken
• Pumpkin Puffs
• Pumpkin Muffins

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!

5 from 3 votes

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: creamy pasta recipe, pumpkin pasta

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 servings

Ingredients 

US CustomaryMetric

• 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

Nutrition Facts

Creamy Pumpkin Pasta

Amount per Serving

Calories

524.63

% Daily Value*

Fat

 

9.98

g

15

%

Saturated Fat

 

4.76

g

30

%

Polyunsaturated Fat

 

1.08

g

Monounsaturated Fat

 

2.43

g

Cholesterol

 

25.73

mg

9

%

Sodium

 

164.03

mg

7

%

Potassium

 

408.64

mg

12

%

Carbohydrates

 

89.66

g

30

%

Fiber

 

4.53

g

19

%

Sugar

 

5.69

g

6

%

Protein

 

17.82

g

36

%

Vitamin A

 

5060.73

IU

101

%

Vitamin C

 

1.46

mg

2

%

Calcium

 

56.41

mg

6

%

Iron

 

2.15

mg

12

%

* Percent Daily Values are based on a 2000 calorie diet.

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