Name: Creamy Pumpkin Rigatoni – Cozy, Comforting, and Ready in Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb rigatoni pasta; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp butter; 2 cups pumpkin puree; 2 cups chicken broth; ¼ cup heavy cream; ½ cup sour cream; ¼ tsp ground nutmeg; 1 tsp salt; ¼ tsp black pepper; 2 tbsp fresh parsley, minced; ¼ cup Parmesan cheese (for garnish)

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If you’re craving a warm, comforting meal that’s just as cozy as your favorite fall sweater, this Creamy Pumpkin Rigatoni will hit the spot. Made with real pumpkin puree, a splash of cream, savory garlic and onion, and finished with Parmesan and parsley, this pasta is rich, velvety, and easy to fall in love with.

This is not your average pasta recipe—it’s a flavorful twist that proves pumpkin isn’t just for pie. With a beautifully silky sauce and tender rigatoni, it’s perfect for weeknights or holiday dinners alike. Even better? It comes together in under 30 minutes with simple pantry staples.

Creamy Pumpkin Rigatoni – Cozy, Comforting, and Ready in Minutes

Why You’ll Love This Recipe

Creamy, comforting, and full of fall flavor
Ready in 30 minutes or less
Made with pantry and fridge staples
Kid-friendly, cozy, and satisfying
Easy to customize with added proteins or veggies

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

1 pound rigatoni pasta
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth
¼ cup heavy cream
½ cup sour cream
¼ teaspoon nutmeg
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, minced
¼ cup Parmesan cheese (for garnish)

Instructions

Cook the Pasta
Boil rigatoni in well-salted water until al dente, according to package directions. Drain and set aside.
Sauté the Aromatics
In a large skillet over medium heat, melt the butter. Add chopped onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
Make the Pumpkin Sauce
Whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Stir well until smooth.
Simmer the Sauce
Let the sauce simmer over medium-low heat for about 10 minutes, stirring occasionally. It should thicken slightly.
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and stir to coat in the sauce. Simmer for another 2–3 minutes until pasta is fully coated and sauce is thickened to your liking.
Serve and Garnish
Top with freshly grated Parmesan cheese and a sprinkle of minced parsley. Serve immediately.

Variations

Add Protein: Stir in sautéed chicken, bacon, or sausage for extra heartiness
Make it Vegetarian: Use vegetable broth instead of chicken broth
Add Greens: Stir in a handful of baby spinach or kale just before serving
Use a Different Pasta: Penne, shells, or fettuccine all work well with this sauce
Make it Spicy: Add a pinch of red pepper flakes for heat

Heating and Storage

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.

Freezing
This dish can be frozen, but for best texture, freeze the sauce separately and cook fresh pasta when ready to serve.

Frequently Asked Questions

Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly—just make sure it’s not pumpkin pie filling.

What can I use instead of sour cream?

You can substitute with plain Greek yogurt or mascarpone cheese.

Is this recipe vegetarian?

It can be—just use vegetable broth instead of chicken broth.

Can I make this dairy-free?

Use dairy-free butter, sour cream, and cream alternatives to suit your needs.

Does this taste sweet like pumpkin pie?

No—this sauce is savory, creamy, and balanced with onion, garlic, and broth.

Can I make this ahead of time?

Yes, make the sauce ahead and store it in the fridge. Reheat and toss with fresh pasta.

What kind of pasta works best?

Short, sturdy shapes like rigatoni, penne, or rotini work best to hold the thick sauce.

Can I use fresh pumpkin?

Absolutely. Just roast, puree, and measure it to match the amount needed.

How can I make it thicker?

Let it simmer a bit longer uncovered, or add a bit more cheese to thicken the sauce.

Is nutmeg necessary?

It adds warmth, but you can skip it or swap with cinnamon or sage if preferred.

Conclusion

This Creamy Pumpkin Rigatoni is the ultimate comfort food—rich, creamy, and full of seasonal flavor. Whether you’re trying pumpkin pasta for the first time or already love savory pumpkin dishes, this recipe is sure to become a fall favorite. It’s easy to prepare, endlessly customizable, and satisfying enough to be the main event.

Chef sara