Creamy Parmesan Pumpkin Pasta Sauce is a flavorful and umami-packed pasta dish. It's simple to make with just a few ingredients, and loaded with comforting ingredients such as parmesan, heavy cream, and of course pumpkin.
Sometimes we want a classic spaghetti bolognese, and that's amazing. Sometimes we want seasonal recipes, and that's when this pumpkin pasta sauce is perfect, or pumpkin gnocchi if you want to spend more time creating your masterpiece.
However, if you read this during spring you may crave something like this spring pea pasta, or pesto chicken pasta. For summer - try this healthier tomato zucchini pasta salad.
They all have their time to shine, which is the beauty of food!
Why you’ll love this recipe
This is a recipe that is great for
- freezing - it's one of those dishes that remain in flavor and in texture!
- batch-making - again, the quality remains
- not to mention it is easy to make
- and comforting - for cold fall nights, for hard weeknights or romantic date nights
- seasonal produce - who doesn't love to use pumpkin during fall?
- but can be made all year round - as it uses pumpkin puree (which you can keep in your freezer!)
- it feels fancy, but the flavors are mild so I'm sure many kids will enjoy this too - it is pasta!
Ingredients
- Sun-dried tomatoes in oil
- Onion and garlic
- Herbs like basil and thyme
- Pumpkin puree
- Tomato puree
- Chicken or veggie broth
- Nutmeg
- Heavy cream
- Parmesan cheese
- Salt and pepper
- Ground beef
- Fresh spinach
- Pasta
Can you tell this is going to be delicious?
Umami comes from sun-dried tomatoes, onion, garlic, herbs, and tomato puree. Cooking ground beef to crispylicious makes for a deep, savory flavor as well. So delicious with the mild heavy cream and parmesan.
Step-by-step instructions
Begin by adding sun-dried tomatoes + 1 tablespoon of its oil, garlic, onion, and basil to a large pot. Sauté on medium until soft and fragrant, about 7 minutes (1-2).
Add pumpkin puree and tomato puree, chicken broth, thyme, and nutmeg. Simmer for 15 minutes, covered (3-4).
Add the heavy cream and parmesan cheese (5). Blend the pasta sauce (6) (either use a blender or an immersion blender) and reheat the sauce if needed.
While the sauce is simmering, begin with the beef (7). In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over high heat, brown the minced beef + some salt, until it has some crispy bits.
Reduce the temperature to medium and add the onion and minced garlic. Cook for about 5 minutes, until the onion is translucent (8-9).
The last step is combining everything (10). Add the cooked beef and spinach and stir to combine (11). Right before serving, add the fresh spinach and stir until wilted (12). Taste and see if you want to add some more salt and pepper.
Cook pasta according to package instructions. Drain. Serve with the pasta sauce and some fresh basil and more parmesan if desired. Enjoy!
Storage
This dish is great for make-ahead! The sauce can be stored, and covered, for about 4 days in the refrigerator. But I prefer to freeze what I don't use.
It is amazing for freezing. The flavor and the texture remain the same, so it's perfect for those lazy days when you don't want to cook but want to eat something delicious.
It's best within the first three-four months but remains safe after that.
Thaw the box in the refrigerator overnight/while at work and reheat it in a saucepan. If it is too thick, add a splash of water or chicken broth. Cook pasta and enjoy!
Recipe FAQs
What can I do with leftover pumpkins?
You may have a Halloween pumpkin just sitting there, and if you have carved it. Unfortunately, there's not much to do with it. However, if you leave it uncarved as I do, you can use it to make pumpkin puree.
Keep in mind it will not be as delicious as if you use other pumpkins, like my favorite, butternut squash or sugar/sweet pumpkins.
Sugar pumpkins and butternut squash are also delicious in soups, salads, gnocchi, or this Moroccan chicken and butternut squash. You can also switch out the sweet potato with butternut squash in this sweet potato tray bake.
For dessert, you can use pumpkin puree. For example in crème brûlée, sweet rolls, or in muffins.
Just search for butternut squash or pumpkin on my site and you will get tons of new ideas!
What goes well with pumpkin?
Pumpkin pie spice is called that for a reason. Warming spices like cinnamon, nutmeg and allspice are delicious with sweet pumpkin dishes. You can use a pinch in savory dishes too, hence nutmeg in this dish.
It is also delicious with heavy cream, hence this pumpkin pasta sauce and the crème brûlée mentioned above.
Nuts are another classic. Like walnuts in the butternut squash kale salad.
Go for comforting flavors, and it will be a generally safe bet!
Either way, I hope you'll enjoy this pumpkin pasta sauce recipe. Scroll down to find a printable recipe card.
Did you like this recipe? Here are more pumpkin recipes I think you’d love:
I’d love to hear your thoughts. Comment below or tag me@thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free tosubscribe to my newsletter.
As thanks, you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
Download your FREE copy of Travels Through the Seasons Cookbook here!
To keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
This recipe was originally published on Nov 8th, 2018, but updated on Oct 23rd 2022 for better photos and content.

Creamy Parmesan Pumpkin Pasta
This parmesan pumpkin pasta sauce is creamy, delicious, and umami-packed, easy to make and to freeze - perfect for any occasion!
Ingredients
Creamy Parmesan Pumpkin Sauce
- ⅓ cup sun-dried tomatoes in oil, 40g
- ½ onion, chopped
- 1 clove garlic
- 1 tablespoon fresh basil, chopped, optional
- ½ cup pumpkin puree, 120g
- ¼ cup tomato puree, 55g
- 1 ½ cup chicken broth, 350ml
- 1 teaspoon dried thyme
- pinch nutmeg
- 3.4 oz heavy cream, 100ml
- 3 tablespoon grated parmesan cheese, + more for topping (optional)
- salt and pepper, to taste
- 17 oz pasta, 500g
Onion Garlic Beef and Spinach
- 14 oz ground beef, 400g
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 ½ cups fresh spinach, 3 handfuls
Instructions
- Add sun-dried tomatoes + 1 tablespoon of its oil, garlic, onion and basil to a large pot. Sautée on medium low until soft and fragrant, about 7-8 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.
- Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over high heat, brown the minced beef until it has some crispy bits. Reduce the temperature to medium and add the onion, garlic and salt, about 5-7 minutes. Taste and adjust seasoning if needed.
- Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Add the beef mixture. Reheat if needed.
- Add in the parmesan, heavy cream and season with salt and pepper. Add the fresh spinach right before serving, and stir until it's wilted.
- Serve with freshly cooked pasta and extra parmesan and basil!
Notes
This dish works so well as a freezer meal. Best the first 3-4 months but remains safe after that.
Thaw in the refrigerator and heat back up in a casserole over medium-low heat. Add more water or chicken broth if you find it too thick. Serve over freshly cooked pasta.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 468Total Fat: 13.4gSaturated Fat: 6.2gCholesterol: 145mgSodium: 490mgCarbohydrates: 52.9gFiber: 1.8gProtein: 33.1g
Stephanie
Friday 16th of November 2018
This sounds so incredibly delicious! I love pumpkin in and with everything! Your photos are absolutely gorgeous as well!
Stine Mari | Ginger with Spice
Tuesday 20th of November 2018
Me too! Thank you so much, dear!
Esmeralda Estrada
Wednesday 14th of November 2018
Okay wowowowowow this looks amazing!!!!
Stine Mari | Ginger with Spice
Friday 16th of November 2018
Thank you so much, dear Esmeralda!
Chef Mireille
Wednesday 14th of November 2018
that sauce is so amazing I think I could drink it as soup :) but with that bowl of pasta, perfect fall dinner
Stine Mari | Ginger with Spice
Friday 16th of November 2018
Ohh clever! It would make a delicious soup. Thanks Mireille :)
Anna Hettick
Saturday 10th of November 2018
This really does look so creamy and delicious! I Haven't even tried pumpkin pasta but this recipe is making me want to give it a go!
Stine Mari | Ginger with Spice
Monday 12th of November 2018
I hope you will try it. :) Thank you so much!
Nelle Weaver-The Nourishing Farmgirl
Saturday 10th of November 2018
I have never thought of putting pumpkin on pasta. This sounds delicious. I will be trying this recipe. Pinning and printing for later. Thank you for sharing! Nelle
Stine Mari | Ginger with Spice
Monday 12th of November 2018
I also like to print recipes, great to have on hand and easier to read. Almost thought I was the only one... I hope you'll like this one, Nelle. Thank you so much!