Creamy Pumpkin Pasta with Mushrooms
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Enjoy a fall-themed dinner with this Creamy Pumpkin Pasta with Mushrooms! Featuring a smooth and creamy pumpkin sauce with cream cheese and onions and delicious portobello mushrooms, this vegetarian pasta is ready in a flash and will satisfy the whole family!
Quick & Delicious Pumpkin Pasta Sauce
I’ve really been in full swing with the pumpkin recipes! If you’ve been following me on YouTube, then you know that for the month of October, we’re celebrating the goodness of pumpkins! While I wasn’t a big pumpkin fan before now, but after doing this theme, I’ve really explored pumpkin in so many new ways! As I describe in more detail in my 5 top tips to explore your potential in the kitchen, Make Cooking Fun!, having a theme can motivate you to try new dishes surrounding that theme! Additionally, if you’ve got some extra pumpkin puree after baking a pie, then this pasta recipe is an awesome way to use it up, and using what you have can promote creativity! I was looking into what you can do with pumpkin, and the idea of pumpkin pasta really piqued my curiosity. Who can resist a pasta dish that’s ready in only 15 to 20 minutes? I have to say that if you’ve been considering trying out a pumpkin pasta, you’ll totally be blown away, and I totally encourage you to make this! If you want a special dish to serve your family this fall, then put your heart on a plate with this Creamy Pumpkin Pasta recipe as part of your Live to Cook one-month challenge! Download those guides by signing up to my email newsletter, and be sure to share your amazing pasta dishes by tagging me on Instagram!
Be sure to watch the video at the bottom of this post to follow along as I prepare our Pumpkin Pasta with Mushrooms! Don’t forget to subscribe to my YouTube channel if you haven’t already, and hit the bell button to get notified whenever I share my video recipes to go along with the written ones! Let’s get cooking!
what Makes this Creamy Pumpkin Pasta with mushrooms so good!
Creamy: Helloooo, who doesn’t love a creamy sauce? If you’ve been in the mood for a creamy sauce and you want a fall flair, then this is the pasta dish for you!
Fast: After getting your prep ready, making the actual sauce and cooking the pasta is super speedy - the whole process should only take 15 to 20 minutes! This is an excellent weeknight dinner option!
Easy to make: The steps to make the creamy pumpkin pasta sauce are really easy, as you’ll see below! This recipe is perfect for cooks of all levels!
Kid-friendly: Got picky eaters? No problem! They’re sure to enjoy this creamy and smooth sauce, and they’ll never guess that it was made with pumpkin! It looks just like a béchamel sauce and you don’t taste pumpkin at all!
Great use of leftovers: If you’ve previously made a pie and have extra pumpkin puree, then this pasta is an excellent way to use it! You simply just dump the puree into the pan! Furthermore, we’ll use a fair amount of pumpkin puree, so you should be able to finish up the leftovers in this one dish alone!
Satisfying: This pasta is so full of body thanks to the mushrooms and the thick and creamy sauce! The base of the sauce is pumpkin, which is high in fibre. This will help keep you full!
Vegetarian: We’ll really let the pumpkin pasta sauce shine here by keeping it vegetarian. If you do want more protein that may not be vegetarian, then don’t worry! I’ll suggest some variations at the bottom of this post.
Is Pumpkin Healthy?
Of course! Pumpkin is a type of squash, and it is indeed a superfood like other members of the squash family! No need to wait until October to enjoy pumpkin - it’s wholesome and provides many benefits no matter the time of year!
Pumpkin is very low in calories - one cup (245 grams) of cooked pumpkin is hardly even 50 calories! It also contains a fair amount of fibre to help keep you full on minimal calories. Furthermore, pumpkin is loaded with vitamin A - over 200% of your recommended daily intake to be precise! The richness in vitamin A helps to improve your vision. Additionally, pumpkin contains potassium and antioxidants which promote heart health. The vitamins A, C, and E will also boost your immune system. Pumpkin also contains betacarotene, which can help reduce the risk of cancer.
If you’re craving a creamy sauce but without having to add all the heavy cream and cheeses then this is an excellent lower calorie alternative for you that’s absolutely delicious!
To learn more about the health benefits of pumpkin, check out this article.
Equipment for Pumpkin Pasta
Ingredients in Creamy Pumpkin Pasta
Time to go over what’s needed to make our Creamy Pumpkin Pasta with Mushrooms. Remember, for all measurements and the full recipe instructions, make sure you scroll down to the bottom of this post for the FULL PRINTABLE RECIPE CARD! You can also scale the recipe based on how many portions you want to make - all quantities will be adjusted for you!
Pumpkin puree: You can either use a store-bought canned pumpkin puree or make your own! For this recipe, I used my own pumpkin puree. If you use canned pumpkin puree, keep in mind that the colour of the final dish will be different. Additionally, if using canned pumpkin puree, make sure that it’s puree and not pumpkin pie filling! There is a significant difference - the pumpkin pie filling is full of spices, sugar and water - it’s intended to be used in a pie! It will ruin your pasta sauce here!
Pasta: Use your favourite pasta shape if desired. I’ll provide some suggestions on what pasta shapes are best later on in this post.
Mushrooms: I’m using portobello mushrooms here, but you could also use crimini mushrooms.
Onions: Finely chopped red onions. Feel free to use your favourite onions.
Garlic: Freshly minced garlic cloves are best for this recipe for the most flavour.
Cream cheese: I’ll be using a block of regular cream cheese. When you get cream cheese in a tub, it is a little grainy, and I’ve noticed that using it in my pasta has made the sauces a bit grainy. To get a smooth, thick, and not grainy sauce, I recommend you use a block to cook with. The tubs are better for dipping! You can use the block of light cream cheese if you want, but keep in mind it won’t be as thick since it is lower in fat.
Olive oil: To cook the mushrooms and make our pumpkin sauce. You can use your favourite cooking oil or butter if you’d like.
Broth: I always prefer to use a no-salt added or reduced salt variety so that I can adjust the seasoning based on my preference. I used chicken broth because that’s all I had on hand, but to keep the dish vegetarian, use vegetable broth!
Chili flakes: Optional, but adds a touch of heat to our pumpkin sauce.
Grated Parmesan cheese & Gruyere cheese: The combination of these cheeses will work very well on top for some extra flavour and to bring the dish together! Please buy the blocks and grate your cheese yourself!
Greens: I’m topping my dish with micro-arugula. This adds a pop of colour and a bit of crunch to complement the smooth sauce and chewy mushrooms.
How to Make Pumpkin pasta with mushrooms
For the pasta
Set a large pot of water to a boil and once boiling, season water with salt. Add pasta and cook until al dente. Drain and set aside the pasta when done, reserve some of the pasta water for later.
For the mushrooms
Heat a pan on medium heat and once hot, add 1 tsp of olive oil. Add mushrooms with a pinch of salt and sauté until most of the water has cooked out. Remove mushrooms from the pan and set aside for later.
For the Pumpkin Pasta sauce
Return the pan to medium heat and add 2 tsp olive oil. Add onions, garlic and chilli flakes and sauté until the onions have softened.
Add the pumpkin purée and mix well. Cook for 1-2 minutes.
Add broth to thin out the pumpkin purée and create a thick sauce. Simmer for 1-2 minutes
Add the cream cheese and break into smaller pieces and stir well into the sauce. Use a whisk if needed.
Add the drained and cooked pasta and mix well. Add a splash of pasta water if needed to adjust the consistency. Turn off the heat and add the gruyere and parmesan cheese.
Mix well and serve immediately topped with sautéed mushrooms and micro arugula.
WHAT PASTA SHOULD I USE to pair with creamy Pumpkin pasta?
For this recipe, I’m using gemelli.
The reason I chose this was simply because I wanted to try something new! This is an excellent choice because it even says on the box that the thick shape and ridges help to hold sauce well. To be honest you could pretty much use anything you want, but I do recommend a larger shape to hold the sauce nicely! Here are some ideas:
Pumpkin Pasta Variations
Here are some ideas for you to switch this dish up!
Protein: I’ve made this Pumpkin Pasta recipe vegetarian so it’s accessible to everyone. However, if you want to boost up the protein, feel free to do so! For plant-based options, you can add tofu or tempeh to the pasta. If you eat meat and/or seafood, some excellent proteins here would be chicken, bacon, sausage, or shrimp.
Add veggies: You could throw in some more veggies here mixed into the sauce along with the onions! Perhaps add in diced zucchini, red peppers, and/or peas! This will enhance the nutrition of the pasta dish and add even more wonderful colours and flavours!
Mushrooms: I’ve used portobello mushrooms, but try swapping that with crimini, button, or shiitake mushrooms.
Greens: Other great greens here could be spinach, kale or alfalfa sprouts.
Cheese: You could also top this pasta with some fresh mozzarella slices, feta cheese, or burrata!
TROUBLESHOOTING - WHAT DO I DO IF MY SAUCE IS…
TOO THICK?
You can easily thin out the sauce by adding broth or pasta water to the sauce and simmering for 1-2 minutes.
TOO THIN?
Make sure you finalize the consistency before adding the cheese. Simply simmer gently while stirring until the sauce has tightened up. Then proceed with the recipe.
Curdled?
Either the cream cheese was spoilt or the sauce was simmered with the cheese in, which caused the cheese to release its natural oils. This would curdle up the sauce. Make sure to only add the cheese when the pan is off the heat.
Tips for a perfect pumpkin pasta
A combination of fresh mushrooms lightly sautéed will help add a burst of flavour topped with this pasta.
Reserve about 1/2 Cup the pasta cooking water for later in case you need to adjust the consistency of the sauce. It’s full of flavour.
Make sure to only add the cheese when the pan is off the heat.
It’s best to serve this dish right away is it will not stand well. If planning ahead, prepare the sauce until right before the step requiring you to add the cheese. When it’s time to reheat, adjust the consistency of the sauce first before finishing it.
Additional toppings can include bacon bits, fresh seasonal greens or a spicy chili oil.
Can I make this pumpkin pasta dairy-free?
We only have the cheeses as dairy in this Pumpkin Pasta recipe. If you want to make this pumpkin pasta vegan, simply omit the cheeses. You can make the pumpkin pasta sauce thick by reserving some of the pasta water and adding it to your sauce. Additionally, you can use vegan milk or cream cheese to make your sauce even thicker if you’d like. However, I can’t guarantee the taste will be the same.
Serving suggestions
I think this pasta would pair perfectly with a crusty baguette or similar crusty bread such as Belgian bread or ciabatta. If you want some more greens and you’re not vegetarian, I recommend my Grilled Chicken Caesar Salad! It’s a light salad because we use yogurt for our caesar dressing!
If you’re serving this at a fall dinner party, some excellent appetizers may be Mozzarella Sticks or a BBQ Chicken Naan Flatbread Pizza!
Can I make The creamy pumpkin pasta sauce in advance?
No, I wouldn’t recommend you make this sauce in advance. It’s a cream sauce, so it will thicken up and not be as smooth if it’s sitting in the refrigerator. However, if you’ve made extra by mistake, then that’s no problem! You can keep it in the fridge for 5-7 days. If you’re going to need to “refresh it,” transfer it into a pot or saucepan over medium-low heat and add some milk to thin it out. Check out some ideas to use the extra sauce in the next section!
Got Extra pumpkin sauce?
If there’s extra sauce then don’t worry! As mentioned earlier, it’s very similar to a bechamel sauce! Try substituting bechamel sauce with pumpkin sauce in these recipes:
Storing Leftover healthy pumpkin pasta
While I wouldn’t making the entire dish in advance, if you have leftovers then you can definitely keep the leftovers in the fridge! Store in an airtight container for 5 to 7 days, without the greens on top. To reheat, place in the microwave for 2-3 minutes, stirring at 30 second intervals to ensure it is evenly warmed through.
More Delicious Pumpkin Recipes!
Aloo Kohra Sabji - Potato & Pumpkin Curry
Other Quick Pasta Dishes!
Watch How to Make Creamy pumpkin Pasta with mushrooms Here:
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Creamy Pumpkin Pasta with Mushrooms
Ingredients
- 1 x 2 lb pumpkin
- water, as needed
- Olive oil
- 3 Portobello mushrooms, thinly sliced lengthwise
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 1/2 Cups pumpkin puree (store-bought or homemade)
- 4 oz cream cheese
- 1/2 - 3/4 Cup broth (chicken broth or vegetable broth)
- Salt and pepper, to taste
- 1 tsp chili flakes
- 1/2 Cup Parmesan cheese, finely grated
- 1/2 Cup, Gruyere cheese, finely grated
- 1 Cup micro-arugula, separated into 2 portions
- 8 oz Gemelli
Instructions
- Preheat oven to 400 F and prepare a baking sheet with parchment paper
- Cut the pumpkin in half around the stem. Pull apart the pumpkin in half and then remove any seeds or fibers with the help of a spoon.
- Place the pumpkin flesh side down on the baking sheet and bake for 40-50 minutes. Once the pumpkin is soft and fork-tender, peel the skin and discard. Let the pumpkin cooldown for 10-15 minutes.
- Add the pumpkin to a food processor and add a couple splashes of water. Puree until thick and smooth. Add more water in small amounts as needed to puree the pumpkin.
- Set a large pot of water to a boil and once boiling, season water with salt. Add pasta and cook until al dente. Drain and set aside the pasta when done, reserve some of the pasta water for later.
- Heat a pan on medium heat and once hot, add 1 tsp of olive oil. Add mushrooms with a pinch of salt and sauté until most of the water has cooked out. Remove mushrooms from the pan and set aside for later.
- Return the pan to medium heat and add 2 tsp olive oil. Add onions, garlic and chilli flakes and sauté until the onions have softened. Add the pumpkin purée and mix well. Cook for 1-2 minutes.
- Add broth to thin out the pumpkin purée and create a thick sauce. Simmer for 1-2 minutes and then add the cream cheese. Break the cream cheese into smaller pieces and stir well into the sauce. Use a whisk if needed.
- Add the drained and cooked pasta and mix well. Add a splash of pasta water if needed to adjust the consistency. Turn off the heat and add the gruyere and parmesan cheese. Mix well and serve immediately topped with sautéed mushrooms and micro arugula.
Nutrition Facts
Calories
1038.55Fat (grams)
46.42Sat. Fat (grams)
23.46Carbs (grams)
115.96Fiber (grams)
11.78Net carbs
104.17Sugar (grams)
17.77Protein (grams)
42.82Sodium (milligrams)
1184.98Cholesterol (grams)
110.57Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
