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–+ servings
side view of rigatoni in pumpkin sauce topped with pepitas and parmesan in a white bowl.

Pumpkin Pasta

This creamy pumpkin pasta combines rigatoni with silky pumpkin sauce, fresh sage, crunchy toasted pepitas, and Parmesan for an easy, cozy fall dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • 12 ounces (340g) pasta such as rigatoni, penne, cavatappi, or ziti
  • 1 batch pumpkin sauce for pasta
  • ¼ cup fresh sage finely chopped, plus more for garnish
  • ½ cup toasted pepitas
  • 2 tbsp extra virgin olive oil
  • freshly grated Parmesan or Pecorino Romano optional, for serving

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water.
    rigatoni in a pot of water on a burner.
  • While the pasta cooks, gently warm the pumpkin sauce in a large skillet over low to medium low heat. Stir in the fresh sage and let it infuse the sauce for 1–2 minutes.
    pumpkin pasta sauce in a saucepan topped with chopped fresh sage on a burner.
  • Add the drained pasta to the skillet and toss until every piece is well coated. Add reserved pasta water, a splash at a time, as needed to loosen the sauce and give it a silky, clinging consistency. Alternatively, you can toss the pasta and sauce together in a large bowl.
    bowl of rigatoni in a creamy pumpkin sauce.
  • Divide the pumpkin pasta between bowls and top with the toasted pepitas. Finish with freshly grated Parmesan or Pecorino Romano and additional chopped sage, if desired. Drizzle with the extra virgin olive oil and serve.
    rigatoni pasta in pumpkin sauce with grated parm and toasted pepitas on top.

Notes

Rigatoni is my top pick, but penne, cavatappi, or ziti all work well with the thick, creamy sauce.
Don’t forget the pasta water. Scoop out ½ cup before draining so you can loosen the sauce as needed.
Keep the sauce over gentle heat. You only need to warm it through before tossing with the pasta.
Want a crispy finish? Swap the fresh sage garnish for crispy sage leaves.
Add the pepitas just before serving so they stay nice and crunchy.
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth, water, or cream to loosen the sauce.

Nutrition

Serving: 1Serving | Calories: 467kcal | Carbohydrates: 67g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 328mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2395IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
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