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creamy pumpkin macaroni pasta with shredded parmesan on top

Creamy Pumpkin Pasta

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  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This Creamy Pumpkin Pasta is so easy to make and a deliciously cheesy meal!


  • 1 pound pasta of choice
  • 1/4 cup olive oil
  • 2 cloves of garlic, minced
  • 1 small shallot, diced
  • 2/3 cup of pumpkin puree
  • 2 tablespoons of vodka (optional)*
  • 1 cup of heavy cream (see note below for a vegan version!)
  • 1 teaspoon of red pepper flakes
  • 2 tablespoons of butter
  • 1/2 cup parmesan
  • Salt + pepper to taste


  1. Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
  2. Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the pumpkin puree and cook for 1 additional minutes, stirring often.
  3. Stir in vodka and then add in the cream and pepper flakes and mix to combine.
  4. Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
  5. Remove from the heat and serve with an extra sprinkle of parmesan!


Vodka – you can easily leave out the vodka and this will still taste amazing! Maybe save a little extra pasta water in case you want the sauce a little thinner.

To make this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!)

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american