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creamy pumpkin sauce pasta
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5 from 2 votes

Creamy Pasta In Pumpkin Sauce

Creamy pumpkin pasta recipe. A delicious and easy pasta recipe with creamy pumpkin sauce. A really good vegetarian creamy pumpkin pasta without cheese. Go ahead and make this pasta in pumpkin sauce for a cozy winter dinner, great for parties too! Here is how to make best creamy pumpkin pasta recipe.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: continental
Servings: 3
Calories: 239kcal
Author: Harini


For Pumpkin Sauce

  • 1.5 cups peeled and cubed pumpkin
  • 1/2 cup chopped onions
  • 1 medium tomato, chopped
  • 4 garlic cloves peeled and minced
  • 1 tablespoon olive oil
  • 1/2 cup almond milk

For Pumpkin Sauce Pasta

  • 1 tablespoon olive oil
  • 1.5 cups chopped mixed veggies carrots, boiled corn, beans
  • 1.5 cups pasta cooked al dente
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon dried Italian herbs
  • 1/2 teaspoon pepper powder
  • salt to taste


Cooking Pasta

  • Bring around 4 cups of water to a rolling boil. Add 1/2 teaspoon salt and mix well. You can also add few drops of olive oil.
  • Add picked and measured pasta and mix well.
  • Cook for about 8-12 minutes depending upon the quality of your pasta or package instructions timing. Cook until pasta is soft with a mild bite (al dente)
  • Drain excess water after reserving 1/4 cup for using later. Keep the cooked pasta covered until use.

Making Pumpkin Sauce

  • While the pasta is getting cooked we can make the sauce ready.
  • Peel and cut the pumpkin into chunks after removing the pith. Also cube the onions and mince the garlic cloves. You will need 1.5 cups cubed pumpkin, 1/2 cup cubed onions and 4-5 cloves of garlic minced.
  • Heat 1 tablespoon olive oil in a thick pan. Add the cut veggies and garlic.Saute well for 6-7 minutes. Now add cubed tomatoes and saute for another 6-7 minutes.
  • Remove to a blender jar and let cool for few minutes. Let the pan remain with the oil.
  • Add 1/2 cup boiled and cooled milk to the blender jar over the cooled ingredients.
  • Blend well to a very smooth sauce. Set aside.

Making Pasta in Pumpkin Sauce

  • Heat the pan with oil we used for making sauce again. Add 1/4 teaspoon chili flakes and saute well.
  • Add chopped 1.5 cups veggies if using and saute well for 5-6 minutes.
  • Now add the prepared sauce. if you are not using vegetables you can directly add the pumpkin sauce to the heated oil. Mix well and cook for 3-4 minutes. Add the reserved 1/4 cup stock from cooking pasta, salt to taste and mix well. Simmer for 3-4 minutes.
  • Now add the cooked pasta and mix well. Add 1/2 teaspoon dried Italian herbs and 1/2 teaspoon pepper powder. Mix well and remove from flame.
  • Serve pumpkin sauce pasta hot or warm.


  • You can use any variety of pasta in this recipe. I have used macaroni as I had it handy, moreover it is easier for kids to eat. You can even use penne or spaghetti in this recipe. Also to make this healthier you can use whole wheat pasta or any whole grain pasta.
  • You can add some cheese in the recipe to make it richer and creamier. This pumpkin sauce pasta is way rich and creamy without any cheese though. If you prefer to add cheese you can add some processed cheese while blending the sauce or add some grated parmesan just before serving.
  •  While you can store the pumpkin sauce for 4-5 days in refrigerator, serve the prepared pasta immediately. It does keep well for long hours.
  • To make this recipe vegan and gluten free use gluten free pasta, almond or any nut milk in place of dairy milk while making sauce and use vegan cheese.


Serving: 3g | Calories: 239kcal