This Creamy Pumpkin Pasta is ready in under 30-minutes and is so delicious. Pair it with a zippy glass of Pinot Gris to cut through the richness of the dish for a perfect weeknight meal.
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 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 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…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.
This year, we missed out on going to Sauvie Island and hitting up the local pumpkin patch. But 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 recipe. I took the easy route with this recipe 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.
The creamy pumpkin sauce that’s dressed this pasta dish 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 found the perfect match with a Pinot Gris. This 2017 WillaKenzie Estate Pinot Gris is delightfully bright with fantastic minerality, but also has a round finish. It was just the right pairing to lighten the sauce, and complement the fresh sage with its hints of citrus and tropical fruit.
Wine Pairings for Pumpkin Pasta:
- I paired this pumpkin pasta with a WillaKenzie Estate 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.
- 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
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.
Pumpkin Pasta Recipe
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.
I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own.