Looking for the perfect fall pasta recipe? This Creamy Pumpkin Pasta is inspired by classic vodka pasta but with a seasonal twist! The sauce is made from pureed pumpkin, tomato paste, and a splash of vodka to deglaze, creating a rich, flavorful base. With the addition of chili paste, herbs, and cheese, every bite is packed with cozy fall flavors. The secret ingredient? A hint of mustard that takes this dish to the next level. It's creamy, savory, and perfect for autumn dinners. Whether you're looking for a cozy weeknight meal or a new twist on your favorite pasta, this is the best pumpkin pasta to enjoy this fall! This vegetarian pasta dish is so good this is a perfect meal idea that comes together in 30 minutes or less!

Happy Cooking!

Servings: 8-10 servings

Prep Time: 10 mins

Cooking Time: 20-25 mins

Total Time: 30-35 mins

Ingredients: 

• 12-14 oz pasta of your choice

• 1.25 cups pumpkin puree; I used canned check notes

• 1/2-2/3 cup tomato paste

• 5-6 cloves of garlic minced

• 2 shallots thinly sliced

• 2-3 tbsp parsley leaves finely chopped

• 1/2 tbsp chili paste as per taste; I used Calabrian chili paste

• 1-2 tsp salt as per taste

• 1/4 tsp nutmeg powder

• 1/2 tsp pepper

• 3 tbsp vodka or vegetable stock

• 1/2-3/4 cup pasta water

• 2/3 cup cream

• 1-1.5 tsp mustard; I used Dijon Mustard

• 1/2 cup grated parmesan

• 1.5 tbsp olive oil

Directions: 

1. Put water to boil in a saucepan with salt. Boil pasta till al dente. Keep aside and reserve pasta water. I like to boil the pasta once the sauce is cooking.

2. In a pan, add olive oil and butter. Keep it on a low-medium flame.

3. Add the minced garlic and shallots and cook it on low flame till it starts browning slightly. It can take about 6-8 mins.

4. Add the pumpkin puree and tomato paste. Keep stirring it and cook till the oil starts separating, it can take about 6-7 mins.

5. Add the vodka or stock and mix it in. This helps deglaze the pan as well. Cook it for 3-4 mins and let it evaporate.

6. Add the salt, and pepper and mix. Add the chopped herbs, nutmeg, and chili paste and mix.

7. Add pasta water and cream and mix while letting it thicken. Cook for 2-4 minutes.

8. The sauce is ready, add the boiled pasta and more pasta water if needed. Toss the pasta in the sauce coating it all. Cook for 1-2 minutes

9. Add mustard and mix well.

10. Add cheese, and toss it well. Mix well for 2-3 minutes and its ready! The sauce should coat the pasta well and form a nice shiny sauce.

11. Serve warm. Garnish with grated Parmesan, and chili flakes.

Tip/Notes:

• Make sure you let the sauce cook so that the vodka will cook off and evaporate. If you don’t cook the sauce enough, you may end up with an aftertaste from the alcohol.

• This dish is great, but you can add other ingredients to make it your own such as mushrooms, corn, zucchini or meat.

• You can use vegetable stock instead of vodka.

• Use tomato paste and NOT canned tomato as it gives a rich velvety texture.

• If you don’t have canned pumpkin puree, boil the pumpkin and then puree it when cool. Don’t add too much water or it will be liquid, you want it thick.

• If you don’t have chili paste you can use chili flakes as per taste

• Do NOT skip the mustard!!