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Autumn brings with it the comforting warmth of seasonal dishes, and there’s nothing quite like the rich flavor of pumpkin to celebrate the harvest. This Creamy Pumpkin Pasta Recipe combines the velvety smoothness of a coconut milk-based sauce with the earthy notes of rosemary, garlic, and Hokkaido pumpkin. Topped with freshly grated Parmesan, this dish is an indulgent twist on a classic pasta recipe, perfect for cozy evenings.
The Inspiration Behind the Dish
Pumpkin pasta may not be a traditional Italian dish, but it brings together the best elements of seasonal cooking and Italian cuisine. The key is to use simple, high-quality ingredients and let them shine. Hokkaido pumpkin provides the base of this creamy sauce, while coconut milk adds a unique twist, keeping the sauce light yet luxurious. This combination of flavors offers a fresh take on pasta that feels both familiar and new at the same time.
The idea for this dish came from a desire to use the season’s produce in a creative and comforting way. Pumpkin is often used in soups or roasted as a side dish, but incorporating it into pasta allows it to take center stage in a rich, creamy sauce. Pairing this sauce with tagliatelle—a type of pasta known for its wide, flat ribbons that easily hold onto sauces—makes each bite a perfect balance of creamy pumpkin goodness and satisfying pasta texture.
Why You’ll Love This Recipe
- Seasonal and Nutritious: This dish takes advantage of Hokkaido pumpkin, a fall staple that’s rich in vitamins and minerals. It’s a great way to incorporate more seasonal veggies into your diet while enjoying a hearty meal.
- Creamy Without the Dairy: Thanks to the coconut milk, this sauce is ultra-creamy but without the use of heavy cream. It’s perfect for those who want to avoid dairy while still indulging in a rich, velvety pasta sauce.
- One-Pan Wonder: The pasta cooks directly in the pumpkin sauce, which means fewer dishes and more flavor! By cooking the tagliatelle in the sauce, the noodles absorb all the aromatic flavors, making each bite incredibly delicious.
- Customizable: This recipe is easily adaptable. Whether you want to swap out the coconut milk for heavy cream, add more spices, or throw in some extra vegetables, you can tailor it to your preferences. Plus, it works great as a vegetarian dish or can be made vegan by omitting the Parmesan.
Ingredient Notes
- Hokkaido Pumpkin: Sweet, nutty, and perfect for creamy sauces, no need to peel as the skin softens during cooking.
- Onion: Adds a subtle sweetness and depth when sautéed until translucent.
- Garlic (whole cloves): Infuses a mild, aromatic flavor without overpowering the sauce.
- Vegetable Broth or Water: Helps cook the pumpkin and adds a savory base; broth gives more depth, but water works for a lighter sauce.
- Olive Oil: Adds richness and helps sauté the aromatics for a smoother sauce.
- Coconut Milk: Dairy-free creaminess with a subtle sweetness that complements the pumpkin.
- Salt, Pepper, Rosemary, Chili Flakes: Balance the flavors; rosemary adds earthiness, and chili flakes give a mild spice kick.
- Tagliatelle: Flat pasta that holds the sauce well; fettuccine or pappardelle are great substitutes.
- Parmesan: Adds a salty, savory finish, or use nutritional yeast for a dairy-free option.
Tips for Success
- Cook the Pasta in the Sauce: By cooking the tagliatelle directly in the sauce, you allow the pasta to soak up the flavors of the pumpkin, broth, and seasonings. This also helps thicken the sauce naturally without the need for extra cream or thickeners.
- Adjust the Consistency: If your sauce becomes too thick while the pasta cooks, simply add more water or broth to loosen it. You want the sauce to be creamy and silky, not too thick or dry.
- Customize the Heat: If you enjoy a little spice, feel free to increase the chili flakes or even add a pinch of cayenne for extra warmth. On the other hand, if you prefer a milder flavor, you can omit the chili flakes altogether.
How to Store Pumpkin Pasta
Store pumpkin pasta in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months.
Reheating Tips
To reheat pumpkin pasta, warm it gently on the stovetop over medium-low heat with a splash of water, broth, or coconut milk to restore creaminess, or microwave in short intervals covered with a damp paper towel, stirring frequently to ensure even heating and prevent the pasta from drying out.
More Pumpkin Recipes You’ll Love
Crispy Butternut Squash Fritters with Garlic Dip
Hasselback Butternut Squash with Feta Dip
Stuffed Pumpkin with Minced Meat
Autumn-Spiced Roasted Pumpkin Soup
Creamy Pumpkin Pasta Recipe
Ingredients
For the Pumpkin Sauce:
- 400 g Hokkaido pumpkin cut into small pieces
- 1 onion chopped
- 3 cloves of garlic
- 250 ml vegetable broth or water
- 3 tbsp olive oil
- 250 ml coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp dried rosemary
- Chili flakes to taste
For the Pasta:
- 300 g tagliatelle
- 30 g freshly grated Parmesan
Instructions
- Start by cutting the Hokkaido pumpkin into small, bite-sized pieces—no need to peel, as the skin softens during cooking, adding flavor and nutrition. Finely chop the onion and peel the garlic.
- In a large pan, heat 3 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and whole garlic cloves, sautéing until the onion is translucent and the garlic is fragrant but not browned.
- Add the pumpkin pieces to the pan, stirring to combine, and let them cook for a few minutes. Season with rosemary, chili flakes, salt, and pepper, stirring well to coat the pumpkin.
- Once the pumpkin is soft, transfer the mixture to a blender, add the coconut milk, and blend until smooth to create a creamy sauce.
- Return the sauce to the pan and add uncooked tagliatelle directly into it, allowing the pasta to absorb the rich flavors. Gradually add ladles of water (or broth) to ensure even cooking, stirring occasionally to prevent sticking.
- When the tagliatelle is al dente and the sauce thickens to your liking, remove from heat. Serve hot, topped with freshly grated Parmesan, and for extra flair, sprinkle with chili flakes or drizzle with olive oil.
