Creamy Pumpkin Pasta with Mushrooms
You won’t believe how this Pumpkin Pasta with Mushrooms recipe saved my dinner party last fall! The creamy pumpkin sauce just hugs every piece of pasta, while those golden mushrooms add this incredible earthy flavor.
My kids actually ask for seconds, which never happens! I usually whip this up on busy weeknights because it’s so easy, but it looks fancy enough for company. Grab some crusty bread, pour a glass of wine, and you’ve got yourself the coziest dinner ever. Trust me on this one!
Ingredients You’ll Need
This recipe makes a fancy pasta dish with simple pantry staples and fresh fall ingredients. For exact amounts and measurements, see the recipe card below.
- Pasta: Grab fettuccine or pappardelle because those wide noodles catch all that gorgeous sauce.
- Pumpkin Puree: Just the plain kind from a can works perfectly for this dish.
- Mushrooms: I mix cremini with shiitake, but use whatever looks good at the store.
- Garlic: Fresh cloves are a must because they make everything smell amazing.
- Heavy Cream: This is what makes the sauce super silky and rich.
- Parmesan Cheese: Get the good stuff and grate it yourself if you can.
- Fresh Sage: Those little green leaves are pure fall magic in a pan.
- Vegetable Broth: Helps thin out the sauce so it’s not too thick.
- Olive Oil: I always keep a nice bottle on hand for cooking.
How to Make Pumpkin Pasta with Mushrooms
Ready to cook? This whole thing takes about half an hour, and it’s seriously so simple.
Step 1: Boil the Pasta
Fill your big pot with 4 quarts of salted water and crank up the heat. When it’s bubbling like crazy, toss in 12 ounces of pasta. Set a timer for about 8 to 10 minutes. Before you drain it, scoop out 1 cup of that starchy water.
Step 2: Sauté the Mushrooms
Pour 2 tablespoons of olive oil into your hot skillet. Throw in 8 ounces of sliced mushrooms and just leave them alone for 4 minutes. I know it’s tempting, but don’t stir! Then give them a quick toss and cook 3 more minutes.
Step 3: Add Aromatics
Now add 3 minced garlic cloves and 2 tablespoons of chopped sage to those beautiful golden mushrooms. Stir everything around for about a minute. Your kitchen will smell incredible right about now!
Step 4: Create the Pumpkin Sauce
Time for the magic! Stir in 1 cup of pumpkin puree, ½ cup of heavy cream, and ½ cup of vegetable broth. Whisk it all together until it’s nice and smooth. Let it bubble gently for maybe 3 or 4 minutes.
Step 5: Add Cheese and Season
Turn the heat down low and mix in ½ cup of grated Parmesan. Sprinkle in ½ teaspoon of salt and ¼ teaspoon of black pepper. Taste it and add more if you think it needs it.
Step 6: Combine Pasta and Sauce
Dump your drained pasta right into that gorgeous sauce. Toss everything together real good. If it seems too thick, splash in some of that pasta water you saved earlier. Game changer, I promise!
Step 7: Serve and Garnish
Get it into bowls while it’s piping hot. Top each one with more Parmesan, a few fresh sage leaves, and drizzle some olive oil on top. So good you might cry a little.
Tips for the Best Pumpkin Pasta with Mushrooms
- Use pure pumpkin puree: Don’t grab the pie filling by mistake like I did once – way too sweet!
- Don’t skip the pasta water: That starchy water is like liquid gold for making the sauce stick perfectly.
- Brown mushrooms properly: Patience is key here, friend – let them sit and get all golden and caramelized.Fresh sage is essential: Dried just doesn’t cut it here. Fresh sage has this amazing flavor that dried sage can’t match.
- Serve immediately: Pasta’s a hungry little thing and keeps soaking up sauce, so dig in right away!
Variations and Substitutions
Want to mix things up? Here are some ideas I’ve tried and loved.
- Protein additions: Brown some Italian sausage or toss in leftover rotisserie chicken for a heartier meal.
- Dairy-free option: Swap the cream for coconut cream and use nutritional yeast instead of Parmesan.
- Different pasta shapes: Rigatoni or shells work great too because they catch even more of that yummy sauce.
- Spice it up: A pinch of red pepper flakes gives it a nice little kick without overpowering anything.
- Vegetable boost: Wilted spinach or roasted Brussels sprouts make this even more filling and colorful.
Need more pumpkin pasta ideas? You’ve gotta check out my Roasted Pumpkin Feta Pasta Salad when you want something lighter. Or try my Cheesy Pumpkin Pasta Bake for potlucks – it always disappears first! And don’t even get me started on my Pumpkin Mac and Cheese – my kids go absolutely bonkers for it!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Roast up a sugar pumpkin or butternut squash and blend it smooth. You’ll need about 2 cups of roasted pumpkin to get 1 cup of puree.
What type of mushrooms work best?
Whatever looks fresh at the store, honestly! Cremini, shiitake, and oyster mushrooms are all fantastic. Just skip the canned ones – they’re too mushy.
Can I make this dish ahead of time?
The sauce keeps great in the fridge for 2 days. Just cook fresh pasta when you’re ready to eat because reheated pasta gets kinda weird.
How do I store leftovers properly?
Pop leftovers in a sealed container and refrigerate for up to 3 days. The sauce gets thick when cold, so add a little broth when reheating.
Can I freeze Pumpkin Pasta with Mushrooms?
The sauce freezes beautifully for about 2 months. But honestly, the pasta doesn’t freeze well at all, so just make it fresh.
How do I reheat without drying out?
Warm it gently on the stove over low heat with a splash of cream or broth. Or microwave it in short bursts, stirring between each one.
What can I serve alongside this pasta?
I love a simple arugula salad with lemon dressing or some roasted veggies. Garlic bread is always a winner, too! White wine like Pinot Grigio pairs perfectly.
Creamy Pumpkin Pasta with Mushrooms
Ingredients
- 12 ounces fettuccine or pappardelle pasta
- 2 tablespoons olive oil
- 8 ounces mixed mushrooms sliced
- 3 garlic cloves minced
- 2 tablespoons fresh sage chopped
- 1 cup pure pumpkin puree
- ½ cup heavy cream
- ½ cup vegetable broth
- ½ cup Parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- extra Parmesan and sage for garnish
Equipment
- Large stockpot (8-quart)
- Large skillet (12-inch)
- colander
- Whisk
Instructions
- Cook the pasta: Boil a big pot of salted water and cook your pasta until al dente—tender but still with a little bite. Before draining, scoop out about a cup of that starchy pasta water and set it aside.
- Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add the mushrooms and let them sit for a few minutes so they turn golden and flavorful.
- Add the flavor: Stir in the garlic and sage for about 30 seconds, just until fragrant—your kitchen should smell amazing.
- Make the creamy pumpkin sauce: Whisk in the pumpkin puree, cream, and broth. Let it simmer for a few minutes until slightly thickened. Then stir in the Parmesan, salt, and pepper.
- Toss it all together: Add the cooked pasta to the skillet and toss until it’s fully coated. Pour in a little pasta water at a time until the sauce clings beautifully. Serve hot with extra Parmesan and fresh sage on top.
Notes
- Pure pumpkin only – pie filling will make it way too sweet for dinner.
- Leave mushrooms alone at first so they brown properly and taste incredible.
- Fresh sage makes such a difference compared to the dried stuff in jars.
- Add pasta water slowly so your sauce doesn’t get too watery or thin.
- Eat right away because pasta keeps soaking up sauce like a little sponge.
