When the air turns crisp and the leaves begin to fall, there’s nothing more comforting than a big bowl of pasta. And when that pasta is coated in a rich, velvety pumpkin sauce, it becomes the ultimate autumn indulgence. Creamy Pumpkin Pasta with Rigatoni is a cozy, quick, and satisfying dish that brings together the earthy sweetness of pumpkin, the comforting bite of rigatoni, and a creamy sauce that feels both luxurious and nourishing.
This recipe is perfect for busy weeknights or festive fall gatherings. It’s easy to make, requires simple pantry ingredients, and is ready in less than 30 minutes. Whether you’re a pumpkin lover or just looking for a fresh way to enjoy pasta, this dish will win your heart.
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Why make this Creamy Pumpkin Pasta with Rigatoni?
There are endless pasta recipes out there, but pumpkin pasta is truly special. Pumpkin purée adds natural creaminess without needing excessive cream, making this dish lighter but still indulgent. Rigatoni, with its ridged texture and hollow center, perfectly captures every drop of the sauce, giving you the perfect bite each time.
It’s also versatile: serve it as a weeknight dinner, a comforting side, or even as a star dish for a fall-inspired dinner party. Plus, pumpkin is rich in vitamins and nutrients, so you can feel good about serving it to your family.
Why will you love this Creamy Pumpkin Pasta with Rigatoni?
- Comforting & cozy: Creamy, cheesy, and hearty—this pasta tastes like fall in a bowl.
- Quick & easy: Ready in under 30 minutes, making it perfect for weeknights.
- Family-friendly: Kids and adults alike will enjoy the mild sweetness and creamy texture.
- Nutritious: Packed with pumpkin’s natural vitamins and fiber.
- Customizable: Easily make it vegetarian, vegan, or add proteins like chicken or sausage.
How to make Creamy Pumpkin Pasta with Rigatoni?
Ingredients:
- 12 oz rigatoni pasta
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for lighter option)
- 2 tbsp olive oil or butter
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- ½ cup grated Parmesan cheese (plus more for serving)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon (optional for warmth)
- Salt and black pepper, to taste
- Fresh parsley or sage leaves, chopped, for garnish
Directions:
- Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
- In a large skillet, heat olive oil or butter over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
- Stir in the pumpkin purée and cook for 2 minutes, allowing flavors to deepen.
- Pour in the heavy cream and stir until smooth and creamy. Add nutmeg, cinnamon (if using), salt, and pepper.
- Reduce heat and simmer for 5–7 minutes, stirring occasionally. If the sauce feels too thick, add a splash of reserved pasta water.
- Stir in the Parmesan cheese until melted and the sauce becomes velvety.
- Add the cooked rigatoni to the sauce and toss until every piece is coated.
- Garnish with fresh parsley or crispy sage leaves. Serve warm with extra Parmesan.
How to serve Creamy Pumpkin Pasta with Rigatoni?
This pasta pairs beautifully with:
- A crisp green salad with vinaigrette.
- Garlic bread or crusty artisan bread.
- A glass of chilled white wine or warm apple cider for a true fall meal.
For a heartier dinner, add roasted chicken, sautéed mushrooms, or Italian sausage on the side—or even mixed right into the pasta.
The Best Way To Store Creamy Pumpkin Pasta with Rigatoni
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of milk or cream to bring back the creamy texture.
- Freezer: Pumpkin sauce (without the pasta) can be frozen for up to 2 months. Thaw overnight and reheat before mixing with fresh pasta.
Tips to Make Creamy Pumpkin Pasta with Rigatoni
- Use freshly grated Parmesan for the best flavor and melt.
- Don’t skip the nutmeg—it enhances the pumpkin’s sweetness.
- Reserve pasta water to adjust the sauce consistency.
- For a lighter version, substitute heavy cream with coconut milk or cashew cream.
- Top with toasted pumpkin seeds or crispy bacon for extra crunch.
Nutritional Benefits :
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 52 g |
| Protein | 12 g |
| Fat | 18 g |
| Fiber | 6 g |
| Vitamin A | 180% DV |
| Vitamin C | 20% DV |
| Calcium | 15% DV |
| Iron | 12% DV |
Variation
- Vegan Pumpkin Pasta: Swap cream with coconut milk and Parmesan with nutritional yeast.
- Spicy Pumpkin Pasta: Add a pinch of red pepper flakes for heat.
- Protein-packed version: Mix in shredded rotisserie chicken or crumbled Italian sausage.
- Gourmet twist: Drizzle with truffle oil or top with goat cheese crumbles.
Creamy Pumpkin Pasta with Rigatoni
Equipment
- large pot For boiling pasta
- large skillet For making the sauce
- wooden spoon To stir the sauce
- colander For draining pasta
- Chef’s knife For chopping onion and garlic
Ingredients
- 12 oz rigatoni pasta
- 1 cup pumpkin purée
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 0.5 cup grated Parmesan cheese (plus more for serving)
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cinnamon (optional)
- Salt and black pepper, to taste
- Fresh parsley or sage leaves, chopped (for garnish)
Instructions
- Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
- In a large skillet, heat olive oil or butter over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
- Stir in the pumpkin purée and cook for 2 minutes to deepen the flavor.
- Pour in the heavy cream and stir until the sauce is smooth. Add nutmeg, cinnamon (if using), salt, and pepper.
- Reduce heat and simmer the sauce for 5–7 minutes, stirring occasionally. Add reserved pasta water if needed to thin the sauce.
- Stir in the Parmesan cheese until melted and sauce becomes creamy and velvety.
- Add the cooked rigatoni to the skillet and toss to coat evenly in the sauce.
- Garnish with parsley or crispy sage leaves. Serve warm with extra Parmesan.
Notes
Nutrition
FAQs
1. Can I use canned pumpkin for this recipe?
Yes! Canned pumpkin purée works perfectly. Just avoid pumpkin pie filling, which contains added sugars and spices.
2. What pasta shapes work best with pumpkin sauce?
Rigatoni is ideal, but penne, fusilli, or farfalle also pair well since they hold the sauce nicely.
3. Can I make this recipe ahead of time?
Yes. Prepare the pumpkin sauce ahead, refrigerate, and simply reheat while boiling fresh pasta.
4. Is this dish kid-friendly?
Absolutely! The mild pumpkin flavor and creamy sauce make it a hit with kids. You can reduce spices if needed.
Conclusion
Creamy Pumpkin Pasta with Rigatoni is the ultimate comfort dish for fall and beyond. It’s simple, satisfying, and full of warm flavors that bring coziness to any table. With its creamy pumpkin sauce, hearty pasta, and customizable options, this recipe is one you’ll return to again and again. Whether you’re serving it for a weeknight dinner or a festive gathering, it’s guaranteed to be a crowd-pleaser.