Creamy Pumpkin Pasta with Cream Cheese
A savory pumpkin pasta where cream cheese does the work instead of heavy cream, so the sauce turns silky without getting heavy. Garlic, onion, and chili flakes keep it from tasting sweet. Rigatoni, one pan of sauce, about 30 minutes.
Servings: 4 people
Calories: 914kcal
Ingredients
- 8 ounce Rigatoni or similar pasta
- 1 tablespoon Olive oil
- 2 cloves garlic
- ¼ cup onion
- 3 ounces cream cheese
- 2 cups half and half
- ¾ pumpkin puree (not pumpkin pie filling)
- ½ teaspoon chili flakes
- chili garlic (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve some pasta water and drain the rest.8 ounce Rigatoni or similar pasta
- Sauté the aromatics: In a large pan over medium heat, heat the olive oil and sauté the chopped onion and minced garlic until softened (about 3 minutes).1 tablespoon Olive oil, ¼ cup onion, 2 cloves garlic
- Add the pumpkin and spices: Stir in the pumpkin puree and cream cheese, cooking for another 2 minutes to allow the flavors to meld.¾ pumpkin puree, 3 ounces cream cheese
- Spice it up: Add the chili flakes and optional chili garlic for a spicy kick. Adjust the amount based on your spice preference.½ teaspoon chili flakes, chili garlic
- Create the sauce: Lower the heat and pour in the half-and-half, stirring constantly to create a smooth, creamy sauce.2 cups half and half
- Combine with pasta: Add the drained rigatoni to the pan along with some reserved pasta water. Stir until the pasta is well-coated with the sauce.
- Finish with cheese (optional): Remove from heat and sprinkle with grated Parmesan before serving. Add extra chili pepper flakes if you want more heat!
Notes
- Reserve pasta water: keeps your sauce silky and prevents it from becoming too thick or clumpy.
- Use pure pumpkin purée only – not pie filling with added sugar/spices.
- Adjust the heat: start with ½ teaspoon chili flakes and add more to taste; if using chili garlic, reduce flakes accordingly.
- For extra creaminess: swap half-and-half for heavy cream, or add a spoonful of mascarpone at the end.
- Leftover pasta can thicken as it sits — when reheating, loosen with liquid and stir gently.
- Change up pasta shapes: rigatoni, penne, fusilli, or even gnocchi all work because they hold thick sauce well.
Nutrition
Calories: 914kcal | Carbohydrates: 154.6g | Protein: 29.5g | Fat: 20.3g | Saturated Fat: 9.5g | Cholesterol: 42mg | Sodium: 95mg | Potassium: 156mg | Fiber: 7.8g | Sugar: 8.1g | Iron: 9mg
