Last Updated on 2 months by Neha Deshmukh

Pumpkin Pasta Recipe – Easy Autumn Italian Comfort Food

Introduction

Okay, let’s be real – pumpkin isn’t just for lattes and pies! This Pumpkin Pasta is seriously one of my go-to comfort foods, especially when the weather starts to cool down. I first made this a few autumns ago, craving something cozy and a little different, and it’s been a family favourite ever since. It’s surprisingly easy to whip up, and the creamy pumpkin sauce is just… chef’s kiss. Get ready for a pasta night that feels like a warm hug!

Why You’ll Love This Recipe

This pumpkin pasta is the perfect blend of simple, flavourful, and comforting. It’s ready in under 30 minutes, making it ideal for busy weeknights. Plus, it’s a fantastic way to sneak in some extra veggies! The subtle sweetness of the pumpkin pairs beautifully with Italian herbs and a little kick of chilli flakes. Honestly, it’s autumn on a plate.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 150 grams pasta (about 1 cup)
• 2 drops of oil
• 2 cups chopped pumpkin
• ¾ cup milk
• 2 tsp olive oil
• 1 tbsp minced garlic
• ½-1 tsp chilli flakes (adjust to your spice preference!)
• 1 tsp dry oregano
• 1 tsp dry basil

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Pumpkin: You can use any variety of pumpkin that’s good for cooking – butternut squash works beautifully too! I prefer a sweeter pumpkin for this recipe.
• Pasta: I usually go for penne or fusilli because the sauce clings to them really well. But honestly, any short pasta shape will do.
• Italian Herbs: Don’t skimp on the oregano and basil! They’re what give this pasta that classic Italian flavour. Fresh herbs are amazing if you have them, but dried work perfectly fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your pumpkin into bite-sized pieces. Then, in a pan, cook the pumpkin in a little olive oil or butter until it’s nice and tender – about 10-15 minutes. Once it’s cooked, blend it with the milk until you have a smooth, creamy sauce. Set this aside.
2. While the pumpkin is cooking, get a pot of salted water boiling. Add your pasta and cook according to package directions until it’s al dente – that means it should still have a little bite to it. Before you drain the pasta, remember to reserve about 1 cup of the pasta water. This is liquid gold, trust me!
3. Now, in a separate pan, heat up the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Be careful not to burn it! Pour in the blended pumpkin sauce, then add the oregano, basil, chilli flakes, salt, and pepper. Give it a good stir.
4. Add the cooked pasta to the sauce and toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
5. Finally, serve warm, garnished with a generous sprinkle of parmesan cheese and some fresh parsley. A side of garlic bread is highly recommended!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste the sauce as you go and adjust the seasoning to your liking.
• If you want a richer sauce, add a dollop of cream cheese or mascarpone.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Pumpkin Pasta: Simply swap the milk for plant-based milk (oat or almond work well) and omit the parmesan cheese. Nutritional yeast makes a great cheesy substitute!
• Gluten-Free Pumpkin Pasta: Easy peasy! Just use your favourite gluten-free pasta.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chilli flakes or leave them out altogether. If you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: This makes a fantastic side dish for Thanksgiving or Halloween. It’s a colourful and flavourful addition to your festive spread.

Serving Suggestions

This pumpkin pasta is delicious on its own, but here are a few ideas to complete the meal:

• A crisp green salad
• Garlic bread (obviously!)
• Roasted vegetables
• Grilled chicken or shrimp

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk or water to loosen up the sauce.

FAQs

What type of pumpkin works best for this pasta sauce?

Butternut squash, kabocha, or even a regular sugar pumpkin will work beautifully. The key is to choose a pumpkin that’s sweet and has a smooth texture.

Can I make this pumpkin pasta ahead of time?

You can definitely make the pumpkin sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta and combine everything when you’re ready to serve.

How can I adjust the thickness of the pumpkin sauce?

If the sauce is too thick, add a little more milk or reserved pasta water. If it’s too thin, simmer it for a few minutes to allow it to reduce.

Is it possible to roast the pumpkin instead of cooking it?

Absolutely! Roasting the pumpkin will give it a deeper, more caramelized flavour. Simply roast the pumpkin until tender, then blend it with the milk.

What’s a good wine pairing for pumpkin pasta?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would pair beautifully with this pasta. A light-bodied red wine like Pinot Noir would also work well.