Why You’ll Love This Recipe
I like this recipe because it’s both fast and satisfying. The pumpkin sauce has a natural sweetness that pairs beautifully with nutmeg, while the sour cream adds tang and richness. I also enjoy how this dish is all made in one pan, making cleanup simple. It feels indulgent but uses wholesome ingredients, so I reach for it whenever I need comfort food in a hurry.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound rigatoni pasta
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth
¼ cup heavy cream
½ cup sour cream
¼ teaspoon nutmeg
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, minced
¼ cup Parmesan cheese
Directions
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I bring a pot of salted water to a boil, cook the rigatoni until al dente, then drain and set it aside.
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In a large skillet, I melt the butter over medium heat and sauté the onion and garlic until softened.
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I whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. I let the sauce simmer for about 10 minutes, stirring occasionally.
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I stir the cooked pasta into the pumpkin sauce and let it simmer for 2–3 minutes until the sauce thickens and coats the pasta.
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I garnish with Parmesan cheese and parsley before serving.
Servings and Timing
This recipe serves 6 people. It takes about 15 minutes of prep, 15 minutes of cooking, and is ready in 30 minutes total.
Variations
Sometimes I enjoy tossing in spinach or kale for extra greens. For a vegetarian version, I swap the chicken broth for vegetable broth. If I want more spice, I add red pepper flakes or a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stovetop with a splash of broth or cream to loosen the sauce. I don’t recommend freezing since the creamy sauce can separate when thawed.
FAQs
Can I use another type of pasta?
Yes, I sometimes use penne, farfalle, or fettuccine instead of rigatoni.
Can I make this recipe vegetarian?
Yes, I use vegetable broth instead of chicken broth for a fully vegetarian version.
Can I use fresh pumpkin instead of canned puree?
Yes, I roast fresh pumpkin, puree it, and use it in the sauce—it makes the dish even richer.
How do I keep the sauce from being too thin?
I let it simmer until it reduces, and if needed, I add a little extra Parmesan to thicken.
Can I make it dairy-free?
Yes, I substitute coconut cream for the heavy cream and sour cream, and use nutritional yeast instead of Parmesan.
What protein goes well with this pasta?
I like adding grilled chicken, sausage, or shrimp for extra heartiness.
Can I make the sauce ahead of time?
Yes, I prepare the sauce a day in advance and reheat it before tossing with freshly cooked pasta.
What herbs go well with pumpkin pasta?
I sometimes add sage, thyme, or rosemary for more earthy depth.
Can I add cheese to the sauce?
Yes, I melt extra Parmesan or even cream cheese into the sauce for a creamier result.
How do I serve this pasta?
I like pairing it with garlic bread and a crisp green salad for a complete meal.
Conclusion
This creamy pumpkin pasta is a quick, flavorful dish that I love making when I want comfort food without spending hours in the kitchen. The velvety pumpkin sauce, warm spices, and touch of cream make it cozy and satisfying. It’s a versatile recipe that works for busy weeknights, fall gatherings, or anytime I want a hearty meal that feels special.
