Pumpkin Pasta Recipe – Easy Creamy Sauce with Garlic & Shallots

Last Updated on 4 months by Neha Deshmukh

Pumpkin Pasta Recipe – Easy Creamy Sauce With Garlic & Shallots

Hey everyone! Fall is officially here, and you know what that means? It’s pumpkin everything season! I absolutely adore pumpkin in savory dishes, and this creamy pumpkin pasta has quickly become a weeknight staple in my kitchen. It’s comforting, flavorful, and surprisingly easy to whip up. Seriously, if you’re looking for a cozy dish to warm you up, this is it.

Why You’ll Love This Recipe

This pumpkin pasta is the perfect blend of comfort food and sophisticated flavor. The creamy sauce is rich and decadent, thanks to the pumpkin puree and heavy cream, but the garlic and shallots add a lovely savory depth. It’s ready in under 30 minutes, making it ideal for busy evenings. Plus, it just feels like fall in a bowl!

Ingredients

Here’s what you’ll need to make this dreamy pumpkin pasta:

• 2 cups uncooked short pasta (about 200g)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3 shallots, chopped
• 2 tablespoons all-purpose flour (about 15g)
• 16 oz (about 450g) pumpkin puree
• 8 oz (about 240ml) heavy cream
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Pumpkin Puree: You can absolutely use store-bought pumpkin puree for convenience. Just make sure it’s puree and not pumpkin pie filling (that has added sugar and spices!). If you’re feeling ambitious, homemade pumpkin puree is fantastic – it has a richer, more intense flavor. To make your own, roast a sugar pumpkin, scoop out the flesh, and blend until smooth.
• Type of Pasta: I love using penne, rigatoni, or farfalle (bow-tie pasta) for this recipe because the sauce clings to them beautifully. But honestly, any short pasta shape will work! Feel free to experiment.
• Shallots: Don’t skip these! Shallots have a milder, sweeter flavor than onions, which complements the pumpkin perfectly. If you absolutely can’t find shallots, you can substitute with a small, finely chopped yellow onion.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions until it’s al dente. Remember to salt your pasta water – it makes a huge difference! Once cooked, drain the pasta and set it aside.
2. Now, in a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for a minute or two, until it’s fragrant and golden. Be careful not to burn it!
3. Add the chopped shallots to the skillet and sauté for another 2 minutes, until they’re softened and translucent.
4. Sprinkle the all-purpose flour over the shallots and garlic. Cook for about 2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
5. Stir in the pumpkin puree and cook for a few minutes, until everything is well combined and heated through.
6. Pour in the heavy cream and mix thoroughly. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally. If the sauce is too thick, add a splash of water or milk to reach your desired consistency.
7. Finally, toss the cooked pasta into the creamy pumpkin sauce, ensuring every strand is coated. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste the sauce and adjust the seasoning with salt as needed.
• For a smoother sauce, you can use an immersion blender to blend it directly in the skillet.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for vegan butter and the heavy cream for plant-based cream (cashew cream or oat cream work well).
• Gluten-Free Adaptation: Use gluten-free pasta and gluten-free all-purpose flour.
• Spice Level: Add a pinch of nutmeg or a tiny pinch of chili flakes to the sauce for a little warmth. My friend, Priya, swears by a dash of smoked paprika!
• Fall/Winter Festival Adaptations: For Thanksgiving or Christmas, consider adding a sprinkle of toasted pecans or cranberries on top. It adds a lovely festive touch.

Serving Suggestions

This pumpkin pasta is delicious on its own, but here are a few ideas for rounding out your meal:

• A simple green salad with a light vinaigrette.
• Garlic bread for dipping into the extra sauce.
• Roasted vegetables like Brussels sprouts or broccoli.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to restore the creamy consistency.

FAQs

Let’s answer some common questions!

• Can I use a different type of squash puree? Yes, you can! Butternut squash puree works beautifully in this recipe. It will have a slightly different flavor profile, but it will still be delicious.
• How can I make the sauce less thick/more thick? If the sauce is too thick, add a splash of water or milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Can this pasta be made ahead of time? It’s best served immediately, but you can make the sauce ahead of time and store it in the refrigerator. Just reheat it and toss with freshly cooked pasta when you’re ready to eat.
• What wine pairs well with pumpkin pasta? A crisp white wine like Pinot Grigio or Sauvignon Blanc would be lovely.
• Is it possible to add protein to this dish? Absolutely! Grilled chicken, shrimp, or Italian sausage would all be delicious additions.

Enjoy this cozy and flavorful pumpkin pasta! I hope it brings a little bit of autumn warmth to your kitchen. Let me know in the comments if you try it and what you think!