Entrees

Baked Pumpkin Pasta

This 30 minutes Baked Pumpkin Pasta comes together with just a few simple ingredients and makes for the perfect weeknight fall dinner. It's creamy, loaded with flavor and saves well all week long!

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pumpkin baked pasta in a bowl

Why You’ll Love This Recipe

  • Baked Pumpkin Pasta comes together in just about 30 minutes.
  • A perfect fall weeknight dinner idea.
  • Just the perfect amount of pumpkin spice without being too overpowering.
  • Can be made dairy free with the use of plant-cream and dairy free Parmesan cheese.
  • Use gluten free pasta to make this recipe gluten free.
  • A great way to use up any leftover pumpkin.
  • If you loved this one, be sure to check out my Spicy Vodka Pasta for another quick dinner idea.

Ingredients And Substitutions

These are the main ingredients and substitutions for Baked Pumpkin Pasta. Scroll down to the recipe card for a full list of ingredients and instructions.

I recommend using rigatoni, penne or Fusilli for this recipe, however, any shape will work!

This recipe taste great with either chicken sausage or turkey sausage, just be sure to grab one that is pre-seasoned to save you some time.

Yellow onion tastes amazing in any pasta dish.

Use fresh garlic for best results.

Chicken broth adds the best flavor in my opinion, but beef or vegetable broth both work great.

Heavy cream will make this dish creamy and delicious, however, if you are dairy free you can use plant-cream instead.

Use pumpkin puree and not pumpkin pie filling.

Fire roasted tomatoes have a ton of more flavor than regular tomaotes.

Parsley adds some freshness and a pop of color to this dish.

Salt to help balance out all the flavors.

A touch of crush red peppers for a little bit of heat, but nothing too over-powering.

Freshly grated parmesan cheese is recommend, but pre-grated will also work. Feel free to swap this out for dairy free parmesan cheese if necessary.

all the ingredients that you need to make this pasta dish

How To Make

ONE: Start by preparing the pasta on the stovetop as directed. Then, cook sausage in a skillet until it’s fully cooked. Remove and set aside.

TWO: Next, in the same skillet add more oil and the diced onions. Sautè for 2-3 minutes before adding in the minced garlic.

THREE: Add in 1/4 cup of chicken broth to deglaze the pan and cook until reduced, about 3 minutes. Next, add in the heavy cream, pumpkin puree, fire roasted tomatoes, and the remainder of the chicken broth. Mix well.

FIVE: Add in salt and chopped parsley and let cook for 3-5 additional minutes, stirring occasionally.

salt and parsley added to sauce

SIX: Add sauce to drained, cooked pasta along with the cooked sausage and 1/3 cup of freshly grated Parmesan cheese. Mix well and add pasta to a baking dish. Top with more parmesan cheese and bake for 15 minutes and enjoy!

Tips And Tricks

Cook pasta al a dente for best results.

Use pre-seasoned turkey or chicken sausage.

Freshly grated parmesan cheese tends to melt better.

How To Serve And Store

Serve this Baked Pumpkin Pasta warm and with a touch of more Parmesan cheese if desired.

Store leftovers in an airtight container in the fridge and enjoy up to 4 days. Reheat in the microwave.

cooked baked pumpkin pasta

Taste And Texture

This Baked Pumpkin Pasta has a subtle pumpkin flavor that isn’t too over-powering. But it’s a good balance of savory and fall spices.

cooked pasta in a bowl with a gold fork

Frequently Asked Questions

Can I make this gluten free?

Totally, just use your favorite gluten free pasta. I prefer quinoa pasta!

Can this be made vegan?

yup, with just a few substitutions: instead of heavy cream, use plant cream. instead of meat, use plant crumbles, and use dairy free parmesan cheese instead of regular.

Is the sauce spicy?

Not in my opinion, but you can always leave the red pepper flakes out if necessary.

Other Recipes You May Like

Vodka Pasta

Red Bell Pepper Pasta

Vegan Pumpkin Muffins

Pumpkin Swirl Cookies

Pumpkin Cream Cheese Muffins

If you make this Baked Pumpkin Pasta, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Baked Pumpkin Pasta

This 30 minutes Baked Pumpkin Pasta comes together with just a few simple ingredients and makes for the perfect weeknight fall dinner. It's creamy, loaded with flavor and saves well all week long!
5 based on 1 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
20 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 1 pound penne, fusilli, or any other shape pasta
  • 1 pound chicken or turkey sausage, pre seasoned 
  • 1 small yellow onion, diced 
  • 4-6 cloves of garlic, minced 
  • 3/4 chicken broth, divided
  • 1/2 cup heavy cream, or plant-cream
  • 15oz can of pumpkin pure 
  • 14.5 oz fire roasted tomatoes 
  • 1/4 cup parsley, chopped 
  • 1/2-1 tsp salt 
  • 1/2 tsp crushed red pepper, or less depending on spice level 
  • 3/4 cup freshly grated parmigiana 

SCALE:

1X

YIELDS:

12 servings

Directions

  1. Preheat oven to 400F. Start by preparing the pasta on the stovetop as directed. Then, cook sausage in a skillet until it's fully cooked. Remove and set aside.
  2. Next, in the same skillet add more avocado or extra virgin olive oil and the diced onions. Sauté for 2-3 minutes before adding in the minced garlic.
  3. Add in 1/4 cup of chicken broth to deglaze the pan and cook until reduced, about 3 minutes.
  4. Next, add in the heavy cream, pumpkin puree, fire roasted tomatoes, and the remainder of the chicken broth. Mix well.
  5. Add in salt and chopped parsley and let cook for 3-5 additional minutes, stirring occasionally.
  6. Add sauce to drained, cooked pasta along with the cooked sausage and 1/3 cup of freshly grated Parmesan cheese. Mix well and add pasta to a baking dish.
  7. Top with more parmesan cheese and bake for 15 minutes, remove and enjoy!

Notes

  • Cook pasta al a dente for best results.
  • Use pre-seasoned turkey or chicken sausage.
  • Freshly grated parmesan cheese tends to melt better.

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5 based on 1 reviews

Leave A Comment And Rate This Recipe!

Rating:

This was delicious! Couldn’t really taste the pumpkin. Next time I would save some pasta water to thin it a bit.

Hi Karin! Aw awesome, I’m glad you liked it! and yes it’s a very faint pumpkin flavor which I love! you can always add in a few spices like pumpkin pie spice or nutmeg to get more of a kick 🙂