Creamy Pumpkin Pasta

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This recipe has been featured in a post on The Recipe Girl blog: Creamy Pumpkin Pasta with Sweet Italian Sausage

Creamy Pumpkin Pasta w/ Sweet Italian Sausage

Awesome, family-friendly pasta. We always make it with the added cooked sausage. So yummy!

Yield: 6 to 8 servings

Prep Time: 20 min

Cook Time: 25 min


1 small onion, finely chopped
2 cloves garlic, minced
2 Tablespoons salted butter
2 cups canned pure (unsweetened) pumpkin puree
2 cups canned chicken broth
1/4 cup heavy whipping cream
1/2 cup sour cream
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon white pepper
2 Tablespoons minced fresh Italian parsley
1/4 cup shredded Romano (or Parmesan) cheese
1 pound penne or rotini pasta
1 pound cooked, crumbled sweet Italian sausage, optional


1. In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown.

2. Whisk in the pumpkin, broth, broth creams and seasonings to taste.

3. Simmer 10 minutes, stirring occasionally, until slightly thickened.

4. Meanwhile, boil the pasta in salted water until al dente.

5. Drain pasta and stir into pumpkin sauce, simmering 2-3 minutes more until thick.

6. Stir in parsley and garnish with Romano, more parsley and sausage, if desired.


*Go heavy on the Romano cheese for a richer taste.


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  • Rachael wrote:

    I loved the idea of this, but it tasted like salt! I am crazy about adding more salt to my meals, and this was far too salty. We added more cream, and sugar to offset but it couldn’t quite salvage it.

  • Mary wrote:

    I substituted the sausage with turkey sausage and topped it with a blend of panco breadcrumbs, parm cheese and bake. Then top w/crumbled turkey bacon – Delish!

  • Teresa wrote:

    I made this for a dinner party this evening and it was a huge hit! Found this recipe on pinterest based on a search for things to make using sausage and sour cream and I could not have found a better recipe. Thanks!!

  • Nicole wrote:

    This is absolutely delicious. Fall in a bowl! Really, really fabulous!

  • Cayla Stanley wrote:

    You got it. Thank you!

    • Lori Lange wrote:

      You are so sweet- thank you 🙂

  • Lindsay wrote:

    I just made this recipe for the first time, and just as I excpected, it is SPECTACULAR! I lightened it up by using fat free half and half in place of the cream, reduced fat sour cream, and turkey sausage, and it still tastes amazingly creamy and decadent. This is my new go-to fall comfort food now, for sure 🙂

  • Jeff Deasy wrote:

    ‘Tis the perfect season for this delicious dish!

  • Kalee wrote:

    I would love to see the nutritional value of this recipe. Is that available? 🙂

    • Lori Lange wrote:

      No, it’s not… but sometimes I go on to figure nutritional value if I’m counting calories or points.

  • cat @ wrote:

    this looks great! I bet it would be absolutely fabulous with venison sausage!~

  • Cindy Del Vecchio wrote:

    Creamy pumpkin pasta is an excellent recipe. My three kids and my husband and I all enjoyed it. I did cheat a little and add a tiny bit of sugar to the sauce to offset the tartness from the sour cream. Definitely a “make-again”!