Easy Pumpkin Pasta



I don’t know about you, but I’ve recently purchased canned pumpkin from Costco because fall and I love pumpkin. Now I need to get creative to use it up. I certainly love baked goods, I mean Will Sing For Dessert sort of speaks for itself, but I also love savory. I mean I can’t eats sweets for dinner, right?! I was searching for some good pumpkin pasta recipes and stumbled upon this one, on one of my favorite blogs. The original recipe was from another favorite blog, so I knew it had to be good. I am somewhat skeptical of pumpkin sauce after trying one that was TERRIBLE. But, being that it was homemade, I could control the flavor, I tried it out. I was more than pleasantly surprised. I absolutely loved it! It was not overly pumpkin-y. The flavor was there but subtle and added this creaminess that was reminiscent of a mac and cheese, but definitely less calories. It’s also super easy to make. Very low maintenance so another perfect weeknight meal.

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta


  1. Bring a pot of water to a boil. Cook the pasta according to the package instructions, just until al dente.
  2. Meanwhile, heat olive oil in a heave pan, over medium high heat. Add the onion and cook until just soft, about 4 minutes. Add in the garlic, red pepper, and thyme. Saute just until fragrant. Lower the heat to medium. Add in the pumpkin puree, heavy cream and milk. Stir until smooth. Add in the nutmeg and season generously with salt and pepper. Stir in the Parmesan. Taste, adjusting spices as needed.
  3. 1 minute before the pasta is done cooking, add the chopped chard to the pot. Stir into the water to wilt the leaves. Drain, reserving 1/2 cup of water. Add the pasta and chard to the pan with the pumpkin sauce. Toss until evenly combined. Add pasta water in little bits at a time until the mixture is smooth. You may not need to use all of the water. Adjust flavors as needed. Serve warm with extra cheese!


Barely adapted from Everyday Annie.

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