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.
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.
It’s just a head’s up.
Creamy Parmesan Pumpkin Pasta
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.
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.
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.
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.
Easy Dinners for Busy Days
- Rice and Beans Filled Bell Peppers (omit the Jack O’ carving when Halloween is out of the question)
- Curry Coconut Chicken Satay with Mango Cucumber Salad (if you have time for 1 hour marinating, this has less than 30 minutes hands-on time)
- Strawberry Arugula Salad with Lemon Vinaigrette and Lavender (add chicken and bacon and it’s the bomb)
- Za’atar Date and Goat Cheese Naan with Pomegranate (use store bought naan and this is done in no time!)
- Serrano Ham and Mozzarella Pita Pizzas (super quick and delicious)
- Vegan Thai Lemongrass Noodle Soup (30 minutes!)
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!
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Creamy Parmesan Pumpkin Pasta
Ingredients
Creamy Parmesan Pumpkin Sauce
- 50 gr sun-dried tomatoes in oil 1/2 cup
- 1/2 onion chopped
- 1 clove garlic
- 1 tsp fresh basil chopped, optional
- 130 gr pumpkin puree heaping 1/2 cup
- 70 gr tomato puree 1/3 cup
- 400 ml chicken broth 1 + 3/4 cup
- 1 tsp dried thyme
- pinch nutmeg
- 50 ml heavy cream 1.7 oz
- 25 gr Parmesan cheese 1/4 cup + more for topping (optional)
- salt and pepper to taste
- 320-480 gr uncooked pasta or what you see as enough for 4-6
Onion Garlic Beef and Spinach
- 400 gr minced beef 14 oz
- 1 onion thinly sliced
- 1 tsp garlic powder or 1 clove
- 1/2 tsp salt
- 90 gr fresh spinach 3 handfuls
- 1 clove garlic minced
Instructions
- Add 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.
- 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.
- 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.
- Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!
This looks amazing! I’m always down for new ways to add pumpkin to my food 🙂 I love this!
Endless possibilities with pumpkin! Thank you so much, Megan
This totally sounds good to have for the fall weather and especially for Thanksgiving. I do plan on making this one day 🙂
Thank you so much! Hope you’ll like it! 🙂
I’m not really a big fan of pumpkin, but I have to admit this does look pretty good! Perfect for this Fall weather
It does not taste like pumpkin really, it’s just more a creamy consistency. Give it a try, you might like it! And if not, that’s fine too of course. Thank you so much 🙂
Pumpkin pasta sounds delicious and hearty, what a great alternative to a tomato based sauce.
Thank you so much!
I am a pumpkin fanatic. I can eat it in recipes ALL day long, from breakfast to dessert. This pasta recipe sounds fantastic. I have some puree in the fridge right now that I need to use.
I’ve eaten pumpkin all Fall long now, it’s so delicious! Thank you so much, Gloria.
I am making a variation of this tonight! I love the nutritional piece of this recipe.
Thank you!
I’ve never made pasta with pumpkin in it but this recipe sounds like the perfect way to end a long day. So comforting and delicious!
Hope you’ll like it!
Mmmm…this creamy pumpkin pasta looks so scrumptious, warm and inviting. The perfect comfort food for the cold-weather months.
Thank you so much! Very comforting 🙂
I have never made pumpkin pasta but this does look really great!!
Thank you!
I never would have thought about adding pumpkin to a pasta dish. This looks so tasty.
I’ve seen so many recipes with pumpkin and pasta so I knew I had to try something there, and it was delicious. Thank you!
Your dish pictures are so beautiful and the dish itself sounds really delicious.
Thank you so much!
This looks great! I’m not sure about the pumpkin but if the flavor isn’t dominating, as you point out, then I can totally see myself eating this.
In all honesty, I served this to a person that doesn’t like to try new things. He automatically doesn’t like things that isn’t the ‘way it ought to be’. So – I never mentioned the pumpkin, and he said it was the best pasta sauce he had ever eaten!
Oh wow this looks fantastic! I definitely need to try this for dinner
Kasey Ma
thestylewright.com
Thank you!
This pumpkin pasta really does look creamy and delicious! I think the meat gives it texture and added flavour too. Would love to try it!
Yes, the meat helps elevate both texture and flavor. Along with the onion. 🙂 Thank you so much!
This looks delicious! Beautiful photos also!
Thanks, Becca!
I am so excited to try this! I used to get a pumpkin pasta at a little local place and always wanted to try to make it at home, but never took the time to work out the pasta sauce recipe. Thank you!
Ohh then now is the time to make it at home! Thank you so much, Renee.
Wow, that pumpkin sauce looks scrumptious I have made butternut squash pasta but not pumpkin I need to try your recipe before the season is over, this pasta looks amazing!
I haven’t tried it with butternut squash yet, but I’m guessing it will be equally delicious. Thank you so much, Adriana!
Anything with pumpkin and pasta sounds good to me! This looks so festive and delicious. Can’t wait to try it!
Thank you so much, Amanda!
Creamy? You’ve got me on that one. Parmesan – you’ve got me twice! Pumpkin Pasta – oh yes, I am in. Giving my best vote for this recipe because it is sooo good – well done!
Ahh you are so kind! Thank you!
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
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!
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!
I hope you will try it. 🙂 Thank you so much!
that sauce is so amazing I think I could drink it as soup 🙂 but with that bowl of pasta, perfect fall dinner
Ohh clever! It would make a delicious soup. Thanks Mireille 🙂
Okay wowowowowow this looks amazing!!!!
Thank you so much, dear Esmeralda!
This sounds so incredibly delicious! I love pumpkin in and with everything! Your photos are absolutely gorgeous as well!
Me too! Thank you so much, dear!