This creamy pumpkin pasta recipe turns a whole can of pumpkin purée into a luscious sauce with a decidedly savory streak. Onion and garlic build the base, red pepper flakes bring heat, and Parmesan and lemon zest keep things salty, nutty, and bright. A little heavy cream rounds it all out—no peeling, roasting, or blender required. Plus, the sauce cooks while the pasta boils, putting this firmly in weeknight-dinner territory.
Reach for unsweetened canned pumpkin purée, not pumpkin pie filling, which comes already sweetened and spiced. Choose a tube-shaped pasta like rigatoni, penne, or calamarata to catch the sauce, and save that salty, starchy pasta water to help it coat the noodles.
Pumpkin pasta FAQ
How spicy is this pumpkin pasta?
The full 1½ tsp. crushed red pepper flakes gives the sauce a noticeable kick. For a milder bowl, use less in the sauce and leave the extra flakes on the table for anyone who wants more heat.
What can I add to pumpkin pasta?
Browned Italian sausage or crispy chickpeas make it a heartier dinner. One reader added a few fried sage leaves “for extra flair”—we wouldn’t say no.
Can I make this pumpkin pasta dairy-free?
One reader replaced the heavy cream with cashew cream (one of our recommended dairy-free cream substitutes) and the Parmesan with nutritional yeast, calling the result “delicious.” Cashew cream is also one of our recommended dairy-free cream substitutes for sauces.
