Pumpkin Pasta
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This pumpkin pasta is creamy, hearty, and full of cozy fall flavors. Tender pasta is tossed in a rich pumpkin sauce with sausage, garlic, and herbs. Making for a comforting dish that everyone will love.
Perfect for large families or fall potluck parties. This recipe makes a big batch, so there’s plenty to share.
Even though this recipe makes a generous portion, this dish comes together so easily. While the pasta boils, you’ll prepare the creamy pumpkin sauce in one pan. Making it surprisingly easy for a recipe that feeds a crowd.
It’s a great choice for easy weeknight dinners, holiday gatherings, or potlucks when you need a hearty meal without a lot of fuss.
Ingredients
- 2 pounds of rotini pasta
- 1 pound ground sausage
- 1 large yellow onion, chopped
- 4-5 cloves of garlic, minced
- 7 cups pumpkin puree
- 5 cups chicken broth or vegetable broth
- 3 teaspoons salt (or to taste, use less if using salted broth)
- 1 1/2 teaspoon black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/4 teaspoon of ground ginger
- 1 teaspoon ground nutmeg
- 1 tablespoon of dried parsley
- 1 teaspoon of dried rosemary
- 1 cup heavy cream
How To Make Pumpkin Pasta
Bring a large pot of water to a boil, add your pasta noodles, and cook until al dente according to package directions. This is usually about 10 minutes. While the pasta is cooking, work on making the sauce.
In a large pot, cook the sausage over medium heat until browned and crumbly, about 5 to 10 minutes. Drain the excess grease, leaving about 2 tablespoons. Add the onion and garlic and cook for 3 minutes until it starts to soften.
Add the pumpkin puree and stock, stir until well mixed. Then add the salt, pepper, oregano, ginger, parsley, rosemary, and nutmeg. Bring to a boil, then lower the heat and simmer for 5 minutes.
Remove the pot from the heat and add the cream, stirring until well mixed.
Add the cooked pasta and stir until combined.
Storage & Reheating Tips
Let the pasta fully cool before storing. Then place it into an airtight container and refrigerate for up to 4 days. The flavors will deepen as it sits, making the leftovers even yummier.
To reheat on the stovetop, warm the pasta over medium-low heat, adding a splash of broth or cream to loosen the sauce and keep it creamy.
If you’re in a hurry, warm up individual servings in the microwave using 1-minute intervals, stirring between each round until it’s warmed through.
Substitutions
- Pasta: Rotini works perfectly for holding onto the creamy sauce, but penne, rigatoni, or fusilli are also great options.
- Sausage: Swap with ground turkey, chicken, or beef.
- Pumpkin puree: Butternut squash puree or sweet potato puree can also be used for a slightly different flavor.
- Chicken broth: Vegetable broth or turkey broth works well for a slightly different taste.
- Heavy cream: Substitute with half-and-half or milk for a lighter sauce. Coconut cream also works well as a dairy-free option.
- Herbs: Fresh rosemary and parsley can be used instead of dried. Just double the amount when using fresh herbs.
Serving Suggestions
- Garlic Bread: The perfect side to soak up the creamy pumpkin sauce.
- Crusty Baguette: Adds a nice texture and balance to this hearty dish.
- Soft Dinner Rolls: A great option for holiday gatherings and potlucks.
- Roasted Brussels Sprouts: The nutty, slightly crispy flavor pairs beautifully with the creamy pasta.
- Steamed Broccoli or Green Beans: Simple and quick to make for an easy side.
- Mixed Green Salad: A light salad with a tangy vinaigrette helps to cut through the richness of the pasta.
More Pumpkin Recipes
FAQ’s
Pumpkin Pasta
Ingredients
- 2 pounds rotini pasta
- 1 pound ground sausage
- 1 large yellow onion chopped
- 4-5 cloves of garlic minced
- 7 cups pumpkin puree
- 5 cups chicken broth or vegetable broth
- 3 teaspoons salt or to taste
- 1 1/2 teaspoon black pepper
- 4 teaspoons dried oregano
- 4 teaspoons dried basil
- 1/4 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1 cup heavy cream
Instructions
- Bring a large pot of water to a boil, add the pasta noodles, and cook until al dente according to package directions. This is usually about 10 minutes. While the pasta is cooking, work on making the sauce.
- In a large pot, cook the sausage over medium heat until browned and crumbly, about 5 to 10 minutes. Drain the excess grease, leaving about 2 tablespoons. Add the onion and garlic and cook for 3 minutes until it starts to soften.
- Add the pumpkin puree and stock, stir until well mixed. Then add the salt, pepper, oregano, ginger, parsley, rosemary, and nutmeg. Bring to a boil, then lower the heat and simmer for 5 minutes.
- Remove the pot from the heat and add the cream, stirring until well mixed.
- Add the cooked pasta and stir until combined.
Notes
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
