Easy Spicy Pumpkin Pasta with Cream Cheese
This Spicy Pumpkin Pasta with Cream Cheese combines the earthy sweetness of pumpkin with a kick of spice, creating a creamy, flavorful sauce that’s perfect for cozy fall dinners.
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.
- 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).
- Add the pumpkin and spices: Stir in the pumpkin puree and cream cheese, cooking for another 2 minutes to allow the flavors to meld.
- Spice it up: Add the chili flakes and optional chili garlic for a spicy kick. Adjust the amount based on your spice preference.
- Create the sauce: Lower the heat and pour in the half-and-half, stirring constantly to create a smooth, creamy sauce.
- 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
