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Creamy Pumpkin Pasta

Rated as 4.25 out of 5 Stars

"Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!"
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35 m servings 630
Original recipe yields 4 servings


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  1. Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.


  • Cook's Notes:
  • Asiago or Romano cheese can used in place of Parmesan, if desired.
  • Substitute 1 teaspoon dried parsley for the fresh parsley, if desired.
  • Any type of pasta can be used in place of the tri-color rotini.

Nutrition Facts

Per Serving: 630 calories; 16.5 102.3 18.8 31 535 Full nutrition

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Read all reviews 5
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This is a good basis for a sauce but it seemed unfinished to me... it's sweet and not very complex in flavour, which is good and a great start. If you feel comfortable experimenting to amend ...

I added ricotta to half the mixture and stuffed manicotti, then poured the sauce over and topped with Parma

Nice recipe, just what I always wanted. I seen the tip you could use any kind of pasta, I tried fettuccine-gluten free! I also substituted the heavy cream for home made Pumpkin Seed Milk, it nee...

This was a quick and easy recipe. The onions, garlic, and salt bring the most flavor to this recipe so next time I will try to add some additional spices, maybe curry. I added chicken for protei...

A very delicate sauce with a hint of sweetness. I added some extra Parmigiano Reggiano to the sauce itself to help thicken it. The parsley adds a fresh flavor that we enjoyed. Thank you for the...