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This pumpkin pasta is spiced with chorizo and is so comforting. Tender spaghetti is tossed in a simple sauce made with ground cumin and coriander, pumpkin puree, and crème fraîche for creaminess. It’s completely vegetarian, incredibly quick and easy to make in 20 minutes, and is the perfect fall dinner to go with it. Fall Harvest Salad and Profiteroles.
It’s fall, so here we are making all things pumpkin. Pumpkin and pasta are one of my favorite foods. All of which is made with this recipe All Vodka Pumpkin Pasta, Pappardelle Alfredo with pumpkin and sage and browned butter and Macaroni and cheese with pumpkin It just screams fall and cozy delight.
Ingredients you will need for pumpkin pasta
- Pumpkin – Make sure you use 100% pure pumpkin puree. It’s sold with cans of pumpkin pie filling, which is combined with sugar and spices.
- Spices – Ancho chili powder, ground cumin, dried oregano, coriander, and a pinch of ground cloves. These spices give this pumpkin sauce a chorizo-like flavor.
- Pasta – I used spaghetti, but any type and shape of pasta will work here.
For the rest of the ingredients, see the recipe index card below!
How to make pumpkin pasta
- Prepare the pumpkin sauce – Heat the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook for 2-3 minutes or until tender. Add the spices and cook for a further 1-2 minutes or until the spices are fragrant. Add the pumpkin puree and yogurt and cook until warmed through. Taste and adjust the salt. It’s okay if it’s a little salty, the pasta will need it!
- Boil the pasta – Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 3/4 cup of the cooking water. Drain the pasta and return it to the pot.
- Gather and serve – Pour the pumpkin sauce over the cooked pasta in the pot. Toss to evenly coat with the sauce, adding a little of the reserved pasta water to thin the sauce as needed. Divide among bowls and serve garnished with pumpkin seeds.
Tips and tricks
- Pasta water – Reserve at least 3/4 cup of the pasta water to add to the sauce. This starchy water will thin out the sauce so it coats the pasta better without making it runny.
- Pumpkin sauce – Since the sauce comes together so quickly, you can easily make it ahead of time. Double the amount and store in the refrigerator for up to 3 days. Allow to cool, then portion the sauce into a freezer-safe container to freeze for up to 3 months. Reheat on the stove with a little pasta water until it reaches your desired consistency.
- Uses for leftover pumpkin: This recipe calls for 3/4 cup canned pumpkin puree, so you’ll probably have 1 1/4 cups left over. Freeze it or use it to make Pumpkin pie with caramel, Pumpkin Tres Leches Cakeeither Macaroni and cheese with pumpkin.
Frequently Asked Questions About Recipes
Of course! I used spaghetti, but feel free to use whatever pasta shape you prefer.
This dish is vegetarian! The spices make the sauce taste like chorizo, but there is no meat in it.
Canned pumpkin puree is convenient and consistent, but you can also roast and puree fresh pumpkin for a deeper flavor.
I would say this dish has a mild level of spiciness.
More fall recipes
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In a medium saucepan over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot softens, about 2 to 3 minutes. Mix in the chili powder, cumin, salt, oregano, coriander, cayenne pepper, and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt, or crème fraîche and stir until warmed through, about 2 to 3 minutes. Taste and adjust salt to taste. It may be a little salty, but that’s okay because the pasta will need it. Set aside.
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Meanwhile, bring a cast iron skillet filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 or 9 minutes). Pour off about 3/4 cup of the pasta cooking water and set it aside. Drain the pasta and add it back to the cast iron skillet.
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Add the squash mixture to the pasta and pour in about 1/2 cup of the pasta water. Stir until the pasta is evenly coated with the sauce. If needed, add an additional 1/4 cup of pasta water. Divide among plates or bowls and garnish with pepitas.
Tips and tricks
- Pasta water – Reserve at least 3/4 cup of the pasta water to add to the sauce. This starchy water will thin out the sauce so it coats the pasta better without making it runny.
- Pumpkin sauce – Since the sauce comes together so quickly, you can easily make it ahead of time. Double the amount and store in the refrigerator for up to 3 days. Allow to cool, then portion the sauce into a freezer-safe container to freeze for up to 3 months. Reheat on the stove with a little pasta water until it reaches your desired consistency.
- Uses for leftover pumpkin: This recipe calls for 3/4 cup canned pumpkin puree, so you’ll probably have 1 1/4 cups left over. Freeze it or use it to make Pumpkin pie with caramel, Pumpkin Tres Leches Cakeeither Macaroni and cheese with pumpkin.
Service: 4gram | Calories: 504kcal | Carbohydrates: 91gram | Protein: 17gram | Fat: 8gram | Saturated fat: 4gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 2gram | Trans fats: 0.2gram | Cholesterol: 16mg | Sodium: 650mg | Potassium: 414mg | Fiber: 6gram | Sugar: 5gram | Vitamin A: 7482International Union | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg
Nutritional information is calculated automatically and should only be used as an approximation.
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