Pin This hearty spiced pumpkin cream cheese pasta transforms simple ingredients into a luxurious autumn dinner. The velvety sauce combines sweet pumpkin with tangy cream cheese and warming spices for a dish that feels like a cozy sweater in pasta form.
I first created this recipe during a chilly October evening when I was craving comfort food but wanted something more interesting than basic mac and cheese. My family now requests this "orange pasta" as soon as the leaves start changing color.
Ingredients
- Penne or rigatoni pasta: short tubular shapes catch the creamy sauce perfectly
- Canned pumpkin purée: provides smooth texture and subtle sweetness without preparation work
- Cream cheese: creates silky richness and balances the pumpkin flavor
- Yellow onion: forms the aromatic foundation of the sauce
- Garlic cloves: adds essential savory notes
- Ground spices: cumin cinnamon paprika nutmeg create a warming flavor profile that complements the pumpkin
- Vegetable broth: thins the sauce while adding depth
- Parmesan cheese: introduces umami and slight saltiness
- Fresh parsley: brightens the finished dish with color and freshness
Instructions
- Boil the Pasta:
- Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil before adding pasta. Cook according to package directions until al dente usually 8 to 10 minutes. Before draining reserve half a cup of starchy pasta water which helps bind the sauce. Drain pasta but do not rinse as the starch helps the sauce adhere better.
- Create the Aromatic Base:
- Heat olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add finely diced onion and cook for 3 to 4 minutes stirring occasionally until the pieces become translucent and soft. This slow cooking develops sweetness without browning.
- Bloom the Spices:
- Add minced garlic and all dry spices cumin cinnamon smoked paprika and nutmeg to the softened onions. Cook for exactly one minute stirring constantly to prevent burning. You should immediately smell the fragrant spices toasting which indicates their flavors are being released into the oil. This step transforms the entire dish.
- Develop the Sauce:
- Add pumpkin purée and vegetable broth to the spiced onion mixture stirring continuously to incorporate. Allow this mixture to cook for 2 to 3 minutes which helps meld the flavors and cook off any metallic taste from the canned pumpkin. The sauce should be smooth and begin to bubble gently around the edges.
- Enrich with Dairy:
- Reduce heat to low and add room temperature cream cheese in small pieces stirring after each addition until completely melted. The sauce will become noticeably creamier and take on a beautiful orange hue. Follow with grated Parmesan stirring until fully incorporated. Season with salt black pepper and optional cayenne adjusting to taste.
- Combine and Finish:
- Add the drained pasta directly to the sauce tossing gently but thoroughly to coat every piece. If the sauce seems too thick add reserved pasta water a tablespoon at a time until you reach the desired consistency. The starch in the water helps the sauce cling to the pasta rather than pooling at the bottom of the pan.
Pin The smoked paprika is my secret weapon in this recipe. While you might be tempted to skip it I urge you not to as it adds a subtle smokiness that prevents the dish from becoming too sweet. My daughter once told me this pasta tastes like fall in a bowl which perfectly captures what makes it special.
Make-Ahead Options
This pumpkin cream cheese sauce actually improves after sitting for a day allowing the flavors to meld more deeply. You can prepare the sauce up to three days ahead and store it in an airtight container in the refrigerator. When ready to serve simply reheat the sauce gently over low heat adding a splash of broth or water if needed to loosen then toss with freshly cooked pasta. The finished pasta dish also reheats beautifully in the microwave or on the stovetop with a touch of cream or broth to revive the creaminess.
Seasonal Adaptations
Fall Version Add diced roasted butternut squash and crispy fried sage leaves on top
Winter Version Stir in cooked Italian sausage and top with toasted pine nuts
Spring Version Fold in fresh peas and garnish with lemon zest
Summer Version Add halved cherry tomatoes and fresh basil instead of parsley
Vegetable Boosters
While delicious as is this pasta dish offers a perfect canvas for adding more vegetables. Sautéed mushrooms provide earthy depth and meaty texture. Baby spinach wilted into the hot sauce just before serving adds color and nutrition. Roasted Brussels sprouts offer textural contrast and slight bitterness that balances the creamy sauce. For a complete meal consider serving with a simple arugula salad dressed with lemon vinaigrette the peppery greens and brightness cut through the richness of the pasta.
Spice Variations
The spice blend in this recipe creates a warming but mild flavor profile. For those who enjoy more heat increase the cayenne pepper to 1/4 teaspoon or add red pepper flakes. For a more Moroccan inspired dish add 1/2 teaspoon of ground coriander and a pinch of cardamom. To highlight the Italian fusion aspect lean more heavily on herbs by adding 1 teaspoon of dried oregano and 1/2 teaspoon dried thyme to the sauce. The spices can truly transform this dish making it endlessly adaptable to your taste preferences.
Pin This pasta is a guaranteed crowd-pleaser for any fall gathering or cozy weeknight. Enjoy the rich flavors and comforting textures that make this dish truly special.
Recipe Q&A
- → Can I use a different pasta shape?
Yes, any short pasta such as fusilli or shells pairs well with the sauce and holds flavor beautifully.
- → How can I make this dish vegan?
Substitute dairy-free cream cheese and Parmesan for a fully plant-based meal without compromising creaminess.
- → What can be added for extra protein?
Try stir-frying mushrooms, chickpeas, or adding cooked chicken (if not vegetarian) for a heartier meal.
- → Is it possible to make this dish gluten-free?
Simply use your favorite gluten-free pasta, making sure to check all other ingredients for gluten content.
- → Which wine pairs well with these flavors?
A crisp white wine, such as Pinot Grigio, complements the creamy and spiced notes of this dish.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.