Creamy Pumpkin Pasta Recipe – Quick & Easy

September 10, 2025

We love this pumpkin pasta —it’s creamy, flavorful, and perfect for cozy fall evenings. So if you’re looking for a delicious pumpkin recipe, you’ve come to the right place. This fall dish is one of my favorite quick recipes: few ingredients, minimal effort, but full of flavor—I hope you have a lot of fun making it ❤️.

Quick Pumpkin Recipe – The Ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Pumpkin —preferably Hokkaido, since you don’t have to peel it.
Onions and garlic —for a flavorful base.
Olive oil, salt, pepper—the classics for great roasted vegetables.
Your choice of pasta —spaghetti, penne, or fusilli work wonderfully.
Pasta water – gives the sauce its creamy consistency.
Parmesan – makes the sauce extra flavorful and creamy.
Chili flakes & fresh herbs – for that final touch.

Pumpkin Pasta – Step-by-Step Instructions

Step 1: Preheat the oven to 200 °C (top and bottom heat). Cut the pumpkin in half, remove the seeds, and cut it into large chunks. Peel and quarter the onion; peel the garlic cloves. Place everything in a baking dish, drizzle with olive oil, and season with salt and pepper. Mix well.
Step 2: Roast in the oven for 25–30 minutes, until the squash is tender. Meanwhile, cook the pasta in plenty of salted water until al dente. Important: Reserve some of the pasta water.
Step 3: Puree the roasted vegetables with 3–4 ladles of pasta water until creamy.
Step 4: Toss the sauce with the pasta, stir in the Parmesan, and let it simmer briefly over low heat. Add more pasta water if necessary. Season to taste with salt, pepper, and chili flakes.
Step 5: Before serving, top with fresh herbs, extra Parmesan, and a little olive oil.

Tips & Variations

Instead of Parmesan, you can also use Pecorino. For a vegan version, simply try yeast flakes or vegan cheese.
If there isn’t enough pasta water, you can use hot water or vegetable broth.
If you don’t have a blender, a hand blender will work just as well.
It’s especially flavorful with coarse sea salt and freshly ground pepper.

Frequently Asked Questions About Pumpkin Pasta

Which type of pasta goes best with pumpkin pasta?
Short pasta shapes like penne or fusilli work especially well because they soak up the creamy sauce nicely. But spaghetti is also a great choice.
Which type of squash is best for squash pasta?
Hokkaido squash is best, since you don’t have to peel it. Butternut or nutmeg squash also work wonderfully, but they require a little more prep time.
Can you make the pumpkin sauce ahead of time?
Yes, you can make the sauce the day before and store it in the refrigerator. Before serving, simply heat it up in a saucepan and stir in a little fresh pasta water until it’s creamy.
How do I store leftovers?
The pumpkin pasta will keep in the refrigerator for 2–3 days. It’s best to store it in an airtight container.

Easily memorize photos and recipes on Pinterest

You can easily and practically pin my recipes on Pinterest . Just click here, choose one and pin it to one of your pinboards.

You’re welcome to use the following image to pin this recipe. Just click on the photo, and the “Save” button from Pinterest will appear in the top left corner. Simply click it.

Video about the recipe

@shibaskitchen Pumpkin pasta—so delicious 🤤! 📌Ingredients to save 👇🏾 ******************************* 1 small pumpkin, approx. 1200 g 1 medium onion ½ head of garlic 4 tbsp olive oil 500 g pasta of your choice Pasta cooking water, approx. 6 ladlefuls (depending on desired creaminess) approx. 2.5 tbsp Parmesan (grated) +/- more to taste coarse sea salt & freshly ground pepper to taste ½ tsp chili flakes +/- to taste a handful of fresh herbs, e.g., parsley or basil You can find the complete recipe with detailed instructions and as a PDF on my website (www.shibaskitchen.de). Search for “Pumpkin Pasta”—link also in my profile❤️. ************************** #pumpkinrecipes #pumpkinpasta ♬ Original Sound - Shibas Kitchen

Three More Pumpkin Recipes from Me

What do you think of my pumpkin recipe?

Have you tried this recipe? I’d love to read more in the comments about your twists on the recipe, your experiences, and your preferences. Be sure to let me know how your pumpkin quiche with sage turned out. I’m really looking forward to your feedback here below the recipe. You can also find me on Instagram. I’d love it if you shared your thoughts there, followed me, or shared or liked your favorite recipe.

If you have tried this recipe, please leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

Now I wish you lots of fun preparing it!

Pumpkin Pasta Recipe

5 from 2 votes

Pumpkin Pasta—a creamy pumpkin recipe for fall. Simple, quick, and perfect for anyone who loves quick pasta recipes. The recipe is easy to make, requires just a few ingredients, and still delivers plenty of flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Baking time 25

Total Time 45

Servings: 4 People

Course: Dinner, Vegetarian dishes, Vegetarian Recipes

Cuisine: vegan, vegetarian

Calories: 13

Ingredients Equipment Method Nutrition Notes

Ingredients

1 smaller Pumpkin about 1,200 g
1 medium-sized Onion
½ head of garlic
4 tbsp Olive Oil
500 g Pasta of your choice
Pasta water (the water used to cook the pasta) about 6 ladles, depending on the desired creaminess
approx. 2.5 tbsp Parmesan (grated) +/- more, depending on preference
coarse sea salt & freshly ground pepper to taste
½ tsp Chili flakes +/- to taste
a handful of fresh herbs e.g., parsley or basil

Equipment

1 Casserole dish
1 Mixer

Method

Preheat the oven to 200 °C using top and bottom heat.
Cut the pumpkin in half, remove the seeds, and cut it into large chunks. Peel and quarter the onion, then add half a head of garlic. Place everything in a baking dish, drizzle with olive oil, and season with salt and pepper. Mix well.
Bake in the oven for 25–30 minutes, until the squash is tender; let it cool briefly, then squeeze out the garlic.
Meanwhile, cook the pasta in plenty of salted water until al dente. Important: Reserve some of the pasta water.
Puree the roasted vegetables with 3–4 ladles of pasta water until creamy.
Toss the sauce with the pasta, stir in the Parmesan, and let it simmer briefly over low heat. Add more pasta water if necessary.
Season to taste with salt, pepper, and chili flakes.
Before serving, top with fresh herbs, extra Parmesan, and a little olive oil.

Nutrition

Calories: 13kcalCarbohydrates: 3gProtein: 0.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 2mgCalcium: 7mgIron: 0.1mg

Notes

For a vegan version, simply try using yeast flakes or vegan cheese.
If there isn't enough pasta water, you can use hot water or vegetable broth.
If you don't have a blender, a hand blender will work just as well.
It's especially flavorful with coarse sea salt and freshly ground pepper.

Tried this recipe?

Let us know how it was!

Share the recipe via...

Leave me a comment

0 Comments

You might also like this

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

more about me…

free EBooks

Subscribe to our newsletter

Even more delicious recipes