Creamy Pumpkin Pasta With Mushrooms
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This Pumpkin Pasta is a creamy, savory dish that’s perfect for fall. With sweet pumpkin and earthy mushrooms, it’s a quick, delicious meal ready in 40 minutes.
You'll love my other pumpkin recipes like this pumpkin ravioli, pumpkin curry, pumpkin carbonara and pumpkin alfredo.
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⭐️ Why this recipe works
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for a weeknight meal.
- Rich and Creamy Flavor: The combination of pumpkin puree and heavy cream creates a luscious and smooth sauce.
- Savory Depth: Sautéed onions, garlic, and mushrooms add layers of umami and richness.
🧾 Ingredient notes
- Pasta (e.g., fettuccine or penne): The base of the dish that holds the creamy pumpkin sauce.
- Olive Oil: Used for sautéing the aromatics and mushrooms.
- Onion: Adds sweetness and depth to the sauce.
- Garlic: Provides a fragrant and savory note.
- Mushrooms (cremini or button): Adds umami and a meaty texture.
- Pumpkin Puree: The star ingredient that gives the sauce its creamy texture and rich flavor. *Be sure to get pumpkin puree and not pumpkin pie filling.
- Heavy Cream: Enhances the creaminess of the sauce.
- Grated Parmesan Cheese: Adds a salty, nutty flavor to the sauce.
- Dried Thyme and Sage: Classic herbs that complement the pumpkin.
- Salt and Pepper: Essential for seasoning and balancing flavors.
- Fresh Parsley (for garnish): Adds a pop of color and freshness.
- Grated Parmesan (for serving): Optional, for extra cheesy goodness on top.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Pumpkin Pasta With Mushrooms step-by-step
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside. *Reserve 1 cup of pasta water.
- Sauté the aromatics: Heat olive oil over medium heat in a large skillet. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the mushrooms: Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Prepare the sauce: Reduce heat to low and stir in pumpkin puree, heavy cream, grated Parmesan cheese, dried thyme, and dried sage. Mix until smooth and heated through, about 3-4 minutes. Season with salt and pepper to taste.
- Combine pasta and sauce: Add cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes until everything is heated through. *If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Serve: Divide pasta among four plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
📖 Substitutions and variations
- Pasta: Substitute with gluten-free pasta or whole wheat pasta for a healthier option.
- Dairy-Free: Use cashew cream in place of heavy cream, and nutritional yeast instead of Parmesan.
- Vegetables: Add spinach, kale, or roasted red peppers for extra nutrients and color.
- Protein: Incorporate cooked chicken or bacon.
- Herbs: Fresh thyme or sage can be used instead of dried for a more vibrant flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Roasting Pumpkins: Use homemade roasted pumpkin puree instead of canned for a richer flavor.
- Pasta Water: Reserve a cup of pasta cooking water to adjust the sauce's consistency if it becomes too thick.
- Mushroom Varieties: Experiment with different mushrooms like shiitake or portobello for varied textures and flavors.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the pasta in a skillet over medium heat, adding a splash of cream or milk to restore its creamy texture. Alternatively, microwave in a covered dish until heated through.
❓Recipe FAQ's
Yes, spinach, kale, or roasted bell peppers can be added for extra nutrients and color.
You can substitute with half-and-half or a combination of milk and butter to achieve a similar creaminess.
You can use spiralized vegetables like zucchini instead of traditional pasta for a low-carb version.
If you prefer a thicker sauce, reduce the cream or add more Parmesan cheese.
These are my favorite dishes to serve with [this recipe]:
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Creamy Pumpkin Pasta With Mushrooms
Ingredients
- 12 oz pasta, e.g., fettuccine or penne
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or button)
- 1 cup pumpkin puree
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Prepare the sauce: Reduce the heat to low and stir in the pumpkin puree, heavy cream, grated Parmesan cheese, dried thyme, and dried sage. Mix well until the sauce is smooth and heated through, about 3-4 minutes. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes until everything is heated through.
- Serve: Divide the pasta among four plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
Notes
- Pumpkin Puree: Use pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices.
- Mushrooms: Feel free to mix your favorite mushrooms for more complexity in flavor.
- Heavy Cream Substitute: For a lighter option, you can substitute half-and-half or whole milk for the heavy cream.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce if necessary.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
