Dinner

Creamy Pumpkin Pasta Recipe

ByNoah Steele February 2, 2026February 2, 2026

Introduction

This creamy pumpkin pasta is a comforting and flavorful dish perfect for autumn nights or any time you crave something hearty. The smooth pumpkin sauce combined with mascarpone and parmesan creates a rich coating for your favorite short pasta. It’s simple to make and sure to impress.

Two bowls of rigatoni pasta are shown on a white marbled surface with a light blue cloth nearby. Each bowl contains one layer of rigatoni pasta covered in a smooth, thick orange sauce. On top of the pasta, there is a layer of finely grated white cheese and a light sprinkling of black pepper. One bowl includes a silver fork resting in the pasta. A glass with a light-colored drink is visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 onion, finely chopped

2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes

50-100ml whole milk
2 tbsp tomato purée

2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Instructions

Step 1: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the chopped onion with a pinch of salt and cook for 10-15 minutes until softened and translucent. Add the crushed garlic and fry for an additional minute. Remove from the heat and allow to cool slightly.
Step 2: While the onions cook, boil the pumpkin cubes in salted water for 10-15 minutes until tender when pierced with a knife. Drain well, then transfer the pumpkin to a blender or use a hand blender. Add 50ml of milk and the cooked onions, then blend until completely smooth. Gradually add more milk until the sauce is thick enough to coat the back of a spoon, being careful not to add too much.
Step 3: Pour the pumpkin mixture into a large frying pan. Stir in the tomato purée and mascarpone. Warm gently over low heat until simmering, stirring occasionally.

Step 4: Cook the pasta in a large pan of boiling salted water according to the package instructions until al dente. Drain, reserving 50-100ml of the pasta cooking water.
Step 5: Toss the drained pasta with the pumpkin sauce, parmesan, and enough reserved cooking water to loosen the sauce. Season to taste and sprinkle extra parmesan on top before serving.

Tips & Variations

For a vegan version, substitute mascarpone and parmesan with vegan alternatives and use plant-based milk.

Adding a pinch of nutmeg to the pumpkin sauce can enhance the warmth and depth of flavor.
Try roasting the pumpkin instead of boiling for a richer, caramelized taste.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of milk or water to loosen the sauce. Avoid microwaving as it can dry out the creamy sauce.

How to Serve

Two white plates filled with rigatoni pasta coated in a thick, smooth orange sauce. Each plate has about two layers of rigatoni, with the top layer covered in a dusting of finely grated white cheese and a light sprinkle of black pepper. One plate shows a metal fork resting on the edge, partly inserted under the pasta, with a woman’s hand about to pick it up. The setting is on a white marbled surface with a glass of white wine nearby and a soft light blue cloth under one plate. The overall look is warm and inviting with textured sauce visible on the rigatoni. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree can be used. Use approximately 400g and adjust the milk to achieve the desired sauce consistency.

What pasta shapes work best with this sauce?

Short pasta like rigatoni, penne, or fusilli work best as they hold the creamy pumpkin sauce well. Avoid very thin or flat pasta that might not cling to the sauce as effectively.