Description
Creamy Pumpkin Pasta is the ultimate cozy fall dinner. Rich, savory, and ready in just 25 minutes—it’s fast, flexible, and tastes like autumn in a bowl.
Ingredients
1 pound rigatoni or tubular pasta
2 tablespoons olive oil
4 ounces prosciutto, thinly sliced
1/2 cup fresh sage, thinly sliced
1 can (15 ounces) pumpkin purée
1 1/4 cups heavy cream or half-and-half
2 tablespoons butter
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano
2 cups reserved pasta water (as needed)
Instructions
1. Cook pasta in salted water until 2 minutes shy of al dente. Reserve 2 cups of pasta water and drain.
2. In a large skillet, heat olive oil. Cook prosciutto and sage until crispy. Set aside.
3. In the same skillet, whisk together pumpkin, cream, butter, salt, and pepper. Let simmer for 2–3 minutes.
4. Add cooked pasta and half of the prosciutto and sage. Stir and loosen sauce with reserved pasta water.
5. Off heat, stir in parmesan. Adjust seasoning. Serve topped with remaining prosciutto and sage.
Notes
Don’t skip the pasta water—it’s key for a creamy, clingy sauce.
For vegetarian version, omit prosciutto and adjust salt.
Use vegan butter and non-dairy cream to make it plant-based.
Pairs perfectly with pumpkin desserts like Pumpkin Cream Cheese Swirl Muffins.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 957
- Sugar: 5g
- Sodium: 1050mg
- Fat: 56g
- Saturated Fat: 28g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 170mg