This Creamy Pumpkin Pasta will be on your table in 30 minutes. It’s the perfect fall meal with flavors of sausage and sage.
Here in Oregon, the rain has started again, but the crisp leaves on the ground and pumpkins sitting outside all our neighbors’ houses just makes this season feel so warm and inviting.
And, as I’m staring out the window while writing this post, I’m reminded of just how much this creamy pumpkin pasta sauce tastes like fall.
It’s basically a comforting hug in a bowl… or a plate, depending on how you like to serve up your pasta. Sometimes you might just eat it straight out of the pot… But, regardless of how you choose to dish it up, I’m pretty sure that you’re going to instantly fall in love with this pumpkin pasta. It’s the best!
If you happen to have a pumpkin on hand, and extra time, you can definitely make a homemade pumpkin puree to use in this creamy pumpkin pasta sauce. But, I took the easy route and used canned pumpkin puree.
Why is this the BEST pumpkin pasta?
- It’s rich and creamy and delicious.
- It’s laced with smoky, crispy little bits of sausage.
- It’ll be on your dinner table in under 30 minutes.
I like to top this pasta off with some shavings of parmesan cheese to add a bit more of a nutty, umami note to the dish, along with fresh sage leaves to really boost the autumn flavors.
Feel free to use mild or hot Italian sausage, depending on whether you’re a fan of heat or not. And, of course, you could also make this creamy pumpkin pasta totally vegetarian by omitting the sausage entirely. Leaving the sausage out also makes it more appropriate as a side dish, potentially alongside your Thanksgiving turkey.
Want to add even more flavor? Swap out the raw garlic cloves and stir in some Roasted Garlic instead.
Wine pairings for Pumpkin Pasta:
That creamy pumpkin pasta sauce is just begging to be paired with a bright and mineral-driven wine. We need something to help cut through the richness of the dish, but a wine that won’t overpower it either.
- I paired this pumpkin pasta with Pinot Gris. It was the perfect wine to balance out the richness of this dish. It would also be amazing paired with a sparkling wine – try Prosecco or Cava.
If you loved this Creamy Pumpkin Pasta Recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More pasta recipes:
- Butter Roasted Tomato Sauce
- Chicken Linguine with Figs & Goat Cheese
- Gnocchi with Blue Cheese and Frizzled Prosciutto
- Easy Lemon Pasta
- BLT Pasta
- Broccoli Pesto Pasta
- Penne Alla Vodka
More pumpkin recipes:
- Pumpkin Chili
- Pumpkin Pie Smoothie
- Pumpkin Risotto with Goat Cheese
- Pumpkin Mac & Cheese
- Cheesy Baked Gnocchi with Pumpkin & Kale
- Pumpkin Bread with Cream Cheese Swirl
What to serve with it:
Creamy Pumpkin Pasta
- 1 Tablespoon olive oil
- 1 pound bulk sweet Italian sausage
- 4 cloves garlic (minced)
- 1 shallot (minced)
- 3/4 cup dry white wine
- 1 ½ cups canned pumpkin
- 1 1/2 cup bone broth (or chicken broth)
- 2 Tablespoons chopped fresh sage leaves (divided (about 4 to 6 sprigs sage))
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Pinch cayenne pepper
- Salt and pepper (to taste)
- 1 pound spaghetti (cooked to al dente)
- 1/2 cup shaved Parmesan cheese (for serving)
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Heat a large, deep skillet over medium high heat. Add 1 tablespoon oil to skillet and brown the sausage. Transfer sausage to paper towel lined plate and set aside. Add the garlic and shallot. Saute 3 to 5 minutes until translucent.
- Add wine to the pan and reduce by half, about 2 minutes. Add pumpkin, broth and 1 Tablespoon sage and stir to combine. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick. Season with salt and pepper. Serve immediately, topped with parmesan and the remaining sage.
This recipe was originally published in 2018. It was updated in 2021 to add new information. The original recipe remains the same. Enjoy!