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Quick, easy and delicious, this Pumpkin Pasta is a simple weeknight dinner with tender linguine and diced pumpkin all in a creamy white wine sauce. It’s a sweet and savory vegetarian meal that’s ready in 25 minutes!
I’m not kidding when I say this recipe is quick and easy. While the pasta is cooking, you can prep and cook the pumpkin and cream sauce, and then mix it all together.
This is my new favorite comfort food meal. The sweet pumpkin is paired with nutmeg, ginger and vanilla in a rich and creamy white wine sauce. It’s incredibly tasty and satisfying!
It’s the perfect pasta dish for fall and can be served up for date night, dinner parties or busy weeknights. Just add a side salad and some crusty bread and dinner is served!
If you’re craving all the pumpkin recipes like we are, you can also try this Instant Pot pumpkin soup, rich and creamy pumpkin risotto, mashed pumpkin or this coconut curry pumpkin soup.
For a pumpkin pasta recipe where pumpkin puree is used to make a creamy sauce, check out this pumpkin spaghetti alfredo recipe.
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Why this recipe works
- Dicing the pumpkin into small pieces ensures it browns and cooks quickly so this meal can be ready in 25 minutes.
- This is a different kind of pumpkin pasta recipe as the pumpkin isn’t pureed and mixed into the sauce. You get to enjoy sweet and tender pieces of pumpkin in every bite of pasta.
- This recipe is perfect to feed a crowd as it can easily be doubled.
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Ingredients
For the full list of ingredients and quantities, refer to the recipe card below.
You’ll need 8 ounces of linguine, cooked al dente. This is important as you don’t want the pasta to overcook once it’s added to the cream sauce.
The recipe also calls for 6 ounces of diced pumpkin. You can peel and dice your own pumpkin, or you can save time and buy a pre-cut pumpkin.
For seasoning and to bring out the sweet flavor of the pumpkin, it’s cooked with grated ginger, vanilla and nutmeg. If you don’t have fresh ginger, you can substitute with ginger paste. Be sure to use real vanilla extract for the best flavor.
The sauce is made with ¼ cup of white wine and ½ cup of cream. I like to use a dry white wine like sauvignon blanc instead of a cooking wine. For the creamiest sauce, use heavy cream.
Garnish with crushed hazelnuts and fresh sage.
Step by step instructions
STEP 1: Cook the linguine 1-2 minutes less than the package instructions - drain, reserving 2 tablespoons of pasta cooking water.
STEP 2: Heat the olive oil in a large sauté pan and brown the pumpkin.
STEP 3: Add the ginger and cook until fragrant, about 30 seconds.
STEP 4: Add the vanilla, nutmeg, salt and wine and cook 2-3 minutes.
STEP 5: Add the cream and simmer for 2-3 minutes.
STEP 6: Turn the heat off and add the pasta, tossing until coated with the sauce.
**If the sauce is too thin, add the reserved pasta water to thicken.
Garnish with fresh sage and crushed hazelnuts and serve warm.
Expert tips
- You can use whole, fresh pumpkin and peel and cut it yourself, or save time and buy pre-cut pumpkin at the grocery store.
- If you’re using a whole pumpkin, keep the seeds and make curry roasted pumpkin seeds.
- Don’t use large carving or decorative pumpkins as their flesh is watery and stringy.
- To ensure even and quick cooking, make sure your pumpkin is diced into small pieces.
- Be careful not to overcook the diced pumpkin as you don't want mushy pieces in your pasta.
- I don’t recommend using milk in place of the cream as the sauce will be too thin.
- If you don’t have pumpkin, you can easily substitute acorn squash or butternut squash.
- Instead of wine in the sauce, feel free to use vegetable stock or even chicken stock, if you don’t need the recipe to be vegetarian.
Common questions
Always go for a culinary pumpkin like a sugar pumpkin. They have a sweet flavor and tender texture. Larger pumpkins are usually meant for decoration and carving. You can still eat them, but they’ll be watery and stringy.
Yes, any kind of pasta will work in this recipe. Just make sure you cook it 1-2 minutes less than package instructions. If it’s not al dente, it may get a bit too soft when it’s added to the creamy pasta sauce.
The heavy cream should make this sauce super creamy. If it looks a bit too thin, just add 2 tablespoons of reserved pasta water to thicken it.
Since this recipe only takes 25 minutes to make, I think it’s best enjoyed freshly made. You can, however, peel and cut your pumpkin in advance to save time.
Top it with fresh sage or crispy sage, crushed hazelnuts, toasted pumpkin seeds or cheese. If you don’t need it to be vegetarian, you can add some crumbled bacon or crispy prosciutto. For a more filling meal, you can also add chicken or turkey like this sous vide chicken breast or sous vide turkey breast.
Storage instructions
Leftovers can be stored in the fridge in an airtight container for 3-4 days.
To reheat, just warm in the microwave until heated through. You can also warm it in a skillet on the stovetop. You just may need to add a splash of cream to help it thicken again. I don’t recommend freezing pumpkin pasta.
More pumpkin recipes
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Recipe
Pumpkin Pasta
Ingredients
- 8 ounces linguine cooked al dente
- 6 ounces diced pumpkin
- 1 tablespoon olive oil
- 1 teaspoon grated ginger substitute ginger paste
- ¼ teaspoon vanilla extract
- ¼ cup white wine
- ¼ teaspoon nutmeg
- 1 teaspoon salt plus additional to taste
- ½ cup cream
- 2 tablespoons crushed hazelnuts for garnish
- Fresh sage for garnish
Instructions
- Cook the linguine 1-2 minutes less than the package instructions - drain, reserving 2 tablespoons of pasta cooking water.
- Heat the olive oil in a large sauté pan and brown the pumpkin.
- Add the ginger and cook until fragrant, about 30 seconds.
- Add the vanilla, nutmeg, salt and wine and cook 2-3 minutes.
- Add the cream and simmer 2-3 minutes.
- Turn the heat off and add the pasta, tossing until coated with the sauce.
- If the sauce is too thin, add the reserved pasta water to thicken.
- Garnish with fresh sage and crushed hazelnuts and serve warm.
Expert Tips:
- You can use whole, fresh pumpkin and peel and cut it yourself, or save time and buy pre-cut pumpkin at the grocery store.
- If you’re using a whole pumpkin, keep the seeds and make curry roasted pumpkin seeds.
- Don’t use large carving or decorative pumpkins as their flesh is watery and stringy.
- To ensure even and quick cooking, make sure your pumpkin is diced into small pieces.
- Be careful not to overcook the diced pumpkin as you don't want mushy pieces in your pasta.
- I don’t recommend using milk in place of the cream as the sauce will be too thin.
- If you don’t have pumpkin, you can easily substitute acorn squash or butternut squash.
- Instead of wine in the sauce, feel free to use vegetable stock or even chicken stock, if you don’t need the recipe to be vegetarian.
Nutrition
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