Creamy Pumpkin Pasta

Get cosy this autumn and enjoy this delicious Creamy Pumpkin Pasta dish. Learn how to make it with these easy-to-follow instructions! 

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4


  • 2 tbsp olive oil
  • 1 onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 500g pumpkin or squash, peeled and cut into roughly 3cm cubes 
  • 50-100ml whole milk
  • 2 tbsp tomato purée 
  • 2 tbsp mascarpone 
  • 350g short pasta (rigatoni or penne) 
  • 40g grated parmesan or vegetarian alternative, plus extra to serve 


Step 1: Start by heating the oil in a large pan over medium heat. Add the onions and a pinch of salt, cook for 10-15 minutes until soft and see-through. Stir in the garlic and cook for further minute. Remove from heat and let cool slightly.

Step 2: In the meantime, boil the pumpkin in salted water until it can be easily pierced with a knife. Drain and blend with 50ml of milk and the cooked onions until smooth. Gradually add more milk until the mixture coats the back of a spoon. Transfer to a frying pan and mix in the tomato purée and mascarpone, bringing it to a gentle simmer.

Step 3: Cook the pasta according to package instructions in boiling, salted water. Drain, ensuring to keep a little pasta water. Add the pasta to the pumpkin sauce, along with the parmesan and 50-100ml of the pasta water to loosen it. Season and garnish with extra parmesan.

Recipe inspired by BBC Good Food

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