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Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta 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 thyme.

 

Creamy Parmesan Pumpkin Pasta in a blue bowl, white background and fresh parmesan in the left top corner.

 

This is the perfect weeknight dinner and why don’t you double the recipe and freeze leftover sauce? This way you have more creamy parmesan pumpkin pasta which I know you will appreciate on a dreary Tuesday with short on time.

 

For a more classic spaghetti bolognese without the pumpkin, check out my extra veggie tomato bolognese recipe. Other delicious pasta recipes are this chicken pesto pasta, creamy pasta salad, healthy zucchini and tomato pasta salad and sun-dried tomato and rosemary pasta. All have their place, including this wonderful pumpkin pasta!

 

Pumpkin Pasta Sauce in a large saucepan with a ladle.

 

Creamy Parmesan Pumpkin Pasta

 

If you’re interested in making your own pumpkin puree, I’ve got a recipe for homemade pumpkin puree, it’s so simple. Don’t worry if you don’t like the flavor of pumpkin. It’s not dominating at all because we fill this recipe with flavorsome sun-dried tomatoes and tomato puree too. Adding some green nutrients in the form of spinach and you are ready to conquer the world.

 

Begin with adding sun-dried tomatoes + 1 tbsp of it’s oil, garlic, onion and basil to a large pot. Sauté on medium low until soft and fragrant, about 10 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.

 

A saucepan with sun-dried tomatoes, onion and herbs.

 

Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic powder and salt. Taste and adjust seasoning if needed.

 

Bowl of Parmesan Pumpkin Pasta and a fork, flatlay.

 

Cook pasta according to package instructions. Drain. Once the pasta is done you can use this pot to wilt the spinach. On medium heat, add a few tbsp of water into the pot. Once simmering, add in the spinach and garlic. It will look like a lot compared to the water, but it wilts down to nothing pretty soon. Stir for 1-2 minutes and it’s done.

 

Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Reheat if needed, and add in the parmesan, heavy cream and season with salt and pepper.

 

Creamy Parmesan Pumpkin Pasta, closeup with a basil garnish.

 

Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!

 

If you’re doubling the sauce recipe to have leftovers, I wouldn’t add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you’re going to eat it. Although, it’s still fine to freeze the whole thing if you happen to make too much.

 

Fork taking a bite out of the Creamy Parmesan Pumpkin Pasta.

 

Easy Dinners for Busy Days

 

 

If you have any questions, please let me know! Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! In order 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.


Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Creamy Parmesan Pumpkin Pasta: a flavorful and umami packed dish that's simple to make and loaded with comforting ingredients such as parmesan, heavy cream and thyme.

Ingredients

Creamy Parmesan Pumpkin Sauce

  • 1/3 cup sun-dried tomatoes in oil, 40g
  • 1/2 onion, chopped
  • 1 clove garlic
  • 1 tbsp fresh basil, chopped, optional
  • 1/2 cup pumpkin puree, 120g
  • 1/4 cup tomato puree, 55g
  • 1 1/2 cup chicken broth, 350ml
  • 1 tsp dried thyme
  • pinch nutmeg
  • 3.4 oz heavy cream, 100ml
  • 3 tbsp 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
  • 1/2 tsp salt
  • 1 1/2 cups fresh spinach, 3 handfuls

Instructions

  1. Add sun-dried tomatoes + 1 tbsp 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.
  2. Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic and salt, about 5-7 minutes. Taste and adjust seasoning if needed.
  3. 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.
  4. 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.
  5. Serve with freshly cooked pasta and extra parmesan and basil!

Notes

If you're doubling the sauce recipe to have leftovers, I wouldn't add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you're going to eat it. If you happen to make too much, it's fine to freeze the whole thing. 

Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 468Total Fat: 13.4gSaturated Fat: 6.2gCholesterol: 145mgSodium: 490mgCarbohydrates: 52.9gFiber: 1.8gProtein: 33.1g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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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!

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