Easy Creamy Pumpkin Pasta (Ready in 20 Minutes!)
This easy creamy pumpkin pasta is rich, velvety and ready in just 20 minutes! Made with pumpkin puree, cream cheese and warm fall spices — perfect for autumn!
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccini until al dente, as per package directions. This texture helps the pasta hold onto the creamy sauce. Reserve 1 cup of the pasta water before draining, then set the pasta aside.Step 2: Make the Roux
In a large saucepan, melt the butter over medium heat. Once it’s sizzling, add the flour, whisking continuously until it turns golden and emits a nutty aroma. This ensures the base of your sauce is smooth and flavorful.Step 3: Build the Creamy Sauce
Add the minced garlic to the roux, cooking until fragrant, about 30 seconds. Slowly pour in the milk, whisking constantly to eliminate any lumps. As the mixture thickens and bubbles over 8 to 10 minutes, add the pumpkin, cream cheese, half the sage, salt, pepper, cinnamon, nutmeg, and cayenne. Whisk until the cream cheese fully melts and the sauce is rich and smooth.Step 4: Combine and Serve
Introduce the cooked pasta to the sauce, tossing gently for even coating. If it feels too thick, gradually add the reserved pasta water to reach your desired consistency. Serve immediately with a sprinkle of Parmesan and the remaining sage, letting each bite deliver a taste of fall.
Notes
Use pure pumpkin puree NOT pumpkin pie filling — pie filling has added sugar and spices that will make the sauce sweet and off-flavor!
Reserve pasta water before draining — it's liquid gold for thinning the sauce to perfect consistency.
Cook the roux until golden and nutty before adding liquid — this removes the raw flour taste.
Add cream cheese in chunks and whisk constantly so it melts smoothly without lumps.
Sauce can be made up to 3 days ahead — reheat gently with a splash of milk to loosen!