Name: Creamy Pumpkin Casarecce Pasta with Pumpkin Squash, Cheesy Sauce, Garlic and Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz casarecce pasta; 2 tbsp olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 cup canned pumpkin puree; 1 cup vegetable broth; 3/4 cup heavy cream; 1 cup grated parmesan cheese, plus extra for serving; 1/2 tsp dried sage; 1/2 tsp dried thyme; 1/4 tsp ground nutmeg; Salt and pepper, to taste; Chopped fresh parsley, for serving

This Pumpkin Pasta is made with casarecce tossed in a creamy pumpkin puree sauce loaded with parmesan, garlic, and fresh herbs. It’s a fall dinner that comes together on the stovetop in under 30 minutes, with pumpkin puree standing in for a lot of the heavy cream you’d expect in a sauce this rich.

I make this when pumpkin puree season rolls around and I want to use it for something other than baking. It’s also a good vegetarian dinner that doesn’t feel like it’s missing anything. I like serving this next to Broccoli Bacon Alfredo Pasta or Sheet Pan Gnocchi with Tomatoes and Red Onion for a bigger pasta night spread.

If you like creamy, comforting pasta dinners like this one, these are worth trying too:

Creamy Pumpkin Casarecce Pasta with Pumpkin Squash, Cheesy Sauce, Garlic and Herbs

Ingredients You’ll Need

Casarecce’s twisted shape catches the sauce better than a smooth noodle, though penne or rotini both work as substitutes. Pure canned pumpkin puree keeps this sauce quick, but roasted butternut squash puree works well too if you’d rather make it from scratch.

Ingredients

12 oz casarecce pasta
2 tbsp olive oil
1 small onion, diced
4 cloves garlic, minced
1 cup canned pumpkin puree
1 cup vegetable broth
3/4 cup heavy cream
1 cup grated parmesan cheese, plus extra for serving
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp ground nutmeg
Salt and pepper, to taste
Chopped fresh parsley, for serving

Directions

Bring a large pot of salted water to a boil and cook the casarecce according to the package instructions until al dente.
Reserve about 1 cup of the pasta water before draining.
Set the drained pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 4 to 5 minutes, until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the pumpkin puree and vegetable broth to the skillet, stirring until smooth.
Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally.
Stir in the heavy cream, sage, thyme, and nutmeg.
Let the sauce simmer for another 3 to 4 minutes, until slightly thickened.
Remove from the heat and stir in the parmesan cheese until melted and smooth.
This one takes a bit of attention while it simmers, just so you know, since the sauce can catch on the bottom of the pan if left unstirred.
Add the drained casarecce to the skillet and toss to coat in the sauce.
If the sauce looks too thick, add reserved pasta water a splash at a time until it reaches a smooth, coating consistency.
Taste and season with salt and pepper.
Serve topped with extra parmesan and fresh parsley and enjoy!

Important Recipe Notes

Use pure pumpkin puree, not pie filling. Pie filling comes pre-sweetened and spiced, which will make this savory dish taste off.
Stir the sauce often once the pumpkin goes in. Pumpkin puree is thick and can catch on the bottom of the pan if you walk away from it, even for a minute.
Reserve pasta water before draining. It’s the easiest way to loosen the sauce to the right consistency once everything is tossed together.
Roasted butternut squash puree works as a substitute for canned pumpkin if you’d rather make the base from scratch – just blend it smooth first.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce back up.
This doesn’t freeze particularly well, since cream-based sauces tend to separate after thawing. It’s best enjoyed fresh or within a few days.

How to Serve, Store & Customize This Recipe

Serving: Serve hot, topped with extra parmesan and fresh parsley. This works well as a main on its own or alongside a simple green salad for a fuller fall dinner.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to bring the sauce back together.

Customizing: Add cooked Italian sausage or crumbled bacon for extra protein, or stir in a handful of baby spinach at the end. A pinch of red pepper flakes adds some warmth if you want a little heat against the sweetness of the pumpkin.