Pumpkin Pasta Sauce with Rigatoni
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This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple, fresh ingredients and a can of pumpkin purée for a simple, elevated meal. Make this pumpkin sauce for pasta in just 20 minutes!
Pumpkin Pasta Sauce
If you think pumpkin is just for desserts, wait until you try this recipe! Savory, creamy, and a great alternative to the usual macaroni and cheese, pasta with pumpkin sauce is easy to make in just 20 minutes.
Plus, the pumpkin sauce is made with simple ingredients that are budget-friendly and easy to find in any local store.
Everyone should have an easy pasta dish on rotation, and I’ve got plenty to choose from!
Whether it’s broccoli mac and cheese, a skillet lasagna, or the internet-famous feta pasta bake, there’s sure to be something your family will love.
Ingredient Notes and Substitutions
- Pumpkin Purée – You want canned pumpkin purée, not pie filling, without any added spices or sugar.
You could also use homemade purée or puréed butternut squash instead. - Rigatoni Pasta – Rotini, cavatappi, bowtie, and even medium shells are also great options when making pasta with pumpkin sauce.
It’s important to have nooks and crannies to grab hold of all that creamy goodness! - Milk – I like to use this instead of heavy cream for a lighter pumpkin sauce, but feel free to use half & half for a richer version.
- Cream Cheese – Here’s where we make up for the body and richness by using milk! Be sure to soften it first to avoid a lumpy sauce.
- Butter & Flour – Use this simple combo to make the roux, which helps thicken the creamy sauce. Regular AP flour is perfect for the job!
- Seasonings – Cinnamon brings out the warmth in the pumpkin, while fresh sage and thyme perfectly complement the flavor!
If you need to use dried herbs, reduce the amounts to ½ or ¾ teaspoon of each.
Tips and Tricks to Make Perfect Pumpkin Sauce
- Add enough salt to the pasta water.
Your pot of water should always “taste like the ocean” to give your dish plenty of flavor.
The salt also reduces the amount of starch released by the noodles, so they are far less likely to stick together.
- Use room temperature ingredients.
Let the milk and cream cheese warm on the counter for about 30 minutes before you get started.
This will prevent lumps and help the pumpkin pasta sauce come together smoothly.
- Keep the heat below medium.
Any higher, and the sauce is likely to scald — making it taste bitter and causing the milk to curdle.
Prep Ahead
- Bring milk and cream cheese to room temp
- Mince garlic and herbs
- Grate parmesan for serving
Kitchen Tools You Will Need
- Medium Saucepan – Heats evenly and is easy to clean too.
- Large Pot and Strainer for the pasta
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Cheese Grater – Fresh parmesan makes this recipe even better!
Serving Suggestions
Jazz up this dish with some sauteed mushrooms, toasted pecans, or greens like kale or spinach.
Chopped rotisserie chicken, leftover turkey, or poultry sausage is a great way to make your pumpkin pasta sauce more filling.
You could also use the sauce for veggie lasagna in place of marinara, or simply drizzle some over your favorite roasted vegetables.
Pumpkin Sauce for Pasta FAQ
As long as your pan is big enough, you can even triple pumpkin sauce for pasta!
I recommend a Dutch Oven or Heavy Bottom Skillet at that point to ensure that everything cooks evenly and the cream cheese melts down nice and smooth.
The sauce should naturally thicken as it simmers, thanks to the roux. It will also thicken a bit more after you stir in the cream cheese.
Use a flour or cornstarch slurry to thicken it up a bit more if needed, or use half-and-half the next time you make it.
And if it’s too thick, simply thin it out with more milk or some reserved pasta water.
You bet! Let it cool and refrigerate for up to 3 days in an airtight container.
Then, toss it with freshly cooked noodles when you’re ready to serve your pumpkin sauce pasta. It should warm right up without needing to heat the sauce separately!
Storing and Reheating Pasta with Pumpkin Sauce
Leftovers should be good for 3 to 4 days when kept in an airtight container.
For best results, I recommend enjoying pumpkin sauce pasta within a day or so since the texture can change over time.
Reheat this dish on the stove with a splash of milk for added moisture. Stir frequently until it is evenly warmed throughout.
You can also save some of the starchy water before draining off the rigatoni and use that to loosen up leftovers.
Just ladle out a cup or so and keep it in the refrigerator in a sealed jar or container.
Enjoy!
With love, from our simple kitchen to yours.
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Pumpkin Pasta Sauce with Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 3 cloves garlic, minced
- 2 cups whole milk
- 1 cup pumpkin puree, not pie filling
- 4 ounces cream cheese
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- Optional: 1 cup shaved parmesan for serving
Instructions
- Prepare the pasta as directed on the package. Drain and set aside.
- In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
- Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
- Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
- Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
- Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021,updated and republished September 2024
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Pumpkin sauce is a thing and I LOVE IT! This is a new favorite for me! So creamy and deslicious!