Pumpkin Pasta in Parmesan Garlic Cream Sauce
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Our most popular and delicious fall pasta recipe, with roasted butternut or kabocha squash, pasta shells and a thyme-infused garlic cream sauce.
This simple recipe combines sweet squash with a creamy Parmesan sauce to create the ultimate vegetarian pasta!
This luscious pasta combines roasted kabocha squash in an incredibly savory creamy garlic sauce.
It’s just the kind of comfort food pasta recipe we crave, right along with an easy, totally delicious Pappardelle with Portobello Mushroom Ragu, which is another of my vegetarian pasta recipes that gets rave reviews!
Italian Pumpkin pastas
Italians, especially in the Veneto, have a long tradition of making pastas and risottos with zucca that have pale to dark green skin.
I’ve always loved the contrast of roasted butternut squash with pasta and cream.
The natural sweetness of the vegetable combined with ingredients like cream and aromatic herbs is delicious and tastes really luxurious.
But there’s more to pumpkins than those perfectly round orange specimens (think jack-o’-lanterns) which are actually a variety called sugar pumpkin.
Which pumpkin to use for pumpkin pasta
Try butternut squash to make this recipe.
Or, if you’re lucky to find winter squashes at your local farmer’s market, Blue Hubbard is another great variety to look for.
As for the familiar pumpkins we see in the fall…
They might be good for decorating around Halloween, but they don’t really taste very good to eat.
That’s because they’re bred to look pretty on front stoops and scattered around hay bales.
Kabocha is a culinary variety of pumpkin I look forward to when fall rolls around, at least for cooking purposes.
It’s a Japanese winter squash variety with beautiful, dense, deep-orange flesh that cooks up velvety and firm-textured.
Heads up — I’ve noticed that many grocery stores sell 1-pound bags of cut-up frozen kabocha and butternut squash!
That means making this recipe is that much easier.
How to cut and peel a winter or butternut squash:
If you do have a whole squash, here’s how to deal with it:
- Set the squash on a kitchen towel on a cutting board.
- Pull off the stem (or just leave it on if it’s firmly attached).
- Insert the tip of a heavy (sharp!) chef’s knife at a 45-degree angle at the stem.
- See-saw the knife while very firmly moving the knife downward. Repeat on the other side of the squash.
- Remove the seeds from each half with a spoon.
- Slice each half into wedges. Peel the squash with a swivel peeler or use your knife: lay each wedge on its side and shave off the skin as close to the flesh as you can with your chef’s knife.
More fall pasta recipes to love:
- Rigatoni with Delicata Squash
- Creamy White Bean and Turkey Pumpkin Chili
- Harvest Vegetable Salad with Chimichurri Sauce
- Creamy Butternut Squash Soup (Dairy-free)
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Pumpkin Pasta in Parmesan Garlic Cream Sauce
Ingredients
- 2 pounds (900 g) winter squash, approximately half of 1 medium kabocha or butternut squash
- ¼ cup (40 g) finely chopped onion
- ¼ cup (60 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1½ cups (375 ml) heavy whipping cream
- 4 whole garlic cloves, peeled and smashed
- 2 sprigs thyme, plus 1 teaspoon chopped
- ¾ cup (75 g) grated Parmigiano Reggiano cheese
- 1 tablespoon butter
- 8 ounces (225 g) dried pasta shells
- 1½ cups (100 g) baby kale or spinach leaves
Instructions
- Peel the squash, remove the seeds and cut into 1-inch chunks.
- Preheat the oven to 400 degrees.
- Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.
- Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer — lower the heat and watch that it doesn't boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.
- Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce.
- Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce. Serve with the remaining cheese and chopped thyme sprinkled over the top.
Notes
- Store leftovers in the refrigerator up to 5 days. Add a few tablespoons cream and/or vegetable broth before reheating.
- Tip: Look in your grocery store for 1-pound bags of cut-up frozen kabocha or butternut squash to make this recipe even quicker to make.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
Are you using butternut squash & calling it pumpkin (all types of squash taste different!)? I love cooking with pumpkin & this is NOT pumpkin…….
Hi Sara. As I describe in the post, my first choice of squash to use in this recipe is a type of Japanese pumpkin called kabocha squash. Butternut squash is a lot easier to find in markets so I recommend trying it to make the pasta. Also, some canned pumpkin is actually made with butternut squash. If you love pumpkin you should try it in this pasta!
I don’t use store bought canned pumpkin, only fresh or my own pumpkin is made due to taste & health. I am totally in control of what I eat instead of the nasty “processed” garbage that’s out there with all unnecessary chemicals, dyes, & preservatives.
Hello! I am so glad I came across this recipe, looking forward to trying it! I was wondering if frozen squash would work?
Hi Danielle – yes, you can use frozen squash. Hope you enjoy it!
Thanks! Does that adjust the cooking time or cooking process?
No, the roasting process and time should be about the same.
Amazing! So delicious. Used butternut squash and spinach. I also changed measurements on the sauce to our preference.
Amazing recipe!! ive never made pumpkin before this, so i absolutely messed up some parts. i put way too much pumkin and too little cream and pasta, so its very thick and VERY filling.. could not eat alot of it. tasted absolutely wonderful though!
Delicious! I also learned that kabocha is now my new favorite squash. My 90 year old father, a meat and potatoes guy, agrees😁.
That’s fantastic!! I know once I discovered kabocha it was life changing. So glad your dad enjoyed it too!
For those who don’t like waste, I recommend leaving the skin on. After it has cooked that long, it basically smushes like the rest of the squash. Plus it has extra nutrients 🙂
Does this freeze well? I made it tonight and it was delicious; so creamy! But there’s far too much for me, it would take me like a week to eat it all!
Yes, you can freeze it. The sauce might thicken a bit – just add a few tablespoons water or broth when you reheat.
Have you ever tried this with a protein? Do you think chicken or bacon world work well with this? Thanks so much for sharing what sounds like a super yummy recipe!
Hi Laurel – A good vegetarian protein option would be chickpeas. A simple grilled chicken breast, quickly cooked garlic shrimp or bacon would be great too!
Accidentally mixed this with a full pound of pasta and it was way too dry. Even after adding broth to the sauce before mixing with the pasta
I would recommend doubling the recipe for a pound of pasta – the sauce is perfect for 8 ounces (1/2 pound)
This pasta was the bomb. My wife loved it. This recipe is a definite keeper.
I use sugar pumpkins to make homemade pumpkin pie. I disagree that they’re just for decorations. My pies are a family favorite and I am often asked for the recipes I use.
Mary – You must be a talented baker – your family is lucky to have you! I’ve never had luck with the sugar pumpkins. How do you prepare your filling?
Do you think you could substitute almond milk or cashew cream for the whipping cream? Looks delish, can’t wait to make it
Hi Charity – I haven’t tried this recipe with non-dairy options, but if I were to substitute with one of those I’d go with the cashew cream because almond milk will be too watery. If your cream is very thick (sometimes cashew cream can be), thin it out with a tablespoon or so of vegetable stock so it’s the consistency of thick cream. Let me know how it goes!
This was soooo good! I’m on my own tonight but can’t wait to make it for the whole family!
So glad you liked it! 😉
yummm!!!!!!