Creamy Pumpkin Pasta

How to make a Creamy Pumpkin Pasta.


  • 16 ounces of linguine
  • 1 15-ounce can pumpkin puree
  • 1 quart chicken or vegetable stock (4 cups)
  • 2 cups water
  • 1 large white or yellow onion, diced
  • 4–6 cloves garlic minced
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon crush red pepper flakes
  • 8 ounces cream cheese
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)
  • 1 cup chopped walnut, toasted
  • 1/2 cup chopped parsley
  • salt, to taste
  • pepper, to taste


  1. In a large pot add your pasta, pumpkin, chicken stock, water, onion, garlic, sage and red pepper flakes.
  2. Place the pot over medium-high heat.
  3. Stirring occasionally wait for the liquid to boil.
  4. When the liquid comes to a boil set your timer for 9 minutes.
  5. Let the mixture cook, stirring often.
  6. You’ll want to stir even more often as the cooking time gets closer to ending because you’ll have even less liquid in the pan.
  7. After the 9 minutes is up, test the noodles.
  8. If they are too firm, cook an additional minute or 2.
  9. Turn the heat down to low and stir in the cream cheese and Parmesan cheese.
  10. Stir until well combined.
  11. Remove from the heat and stir in your toasted walnuts and parsley.
  12. Season with salt and pepper to taste.
  13. Serve and enjoy!
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