One-Pot Pasta with Pumpkin Sauce

By Marley Goldin
on April 22, 2021
last updated on July 29, 2021

This post may contain affiliate links. Please read my disclosure policy.

This Pasta with Pumpkin Sauce is quick and easy to make, easy to clean up, and will feed the whole family! It's hearty, flavorful, and cozy.
Two bowls of pasta next to each other surrounded by sage and parmesan

Looking for a hearty one-pot meal to whip up for the family tonight? This Pasta with Pumpkin Sauce is sure to please the whole family!

With only one pot required, and less than 10 ingredients, this pasta is easy to cook and easy to clean, which (hi, busy mom, here!), we can all appreciate!

Close up of a stack of pasta in a bowl topped with parmesan and sage

Pasta With Pumpkin Sauce Tips and Tricks

Cook Your Pasta to Al Dente

I used penne here because I love that the cylinders are hollow, where the delicious pumpkin sauce slips in and bursts out with every flavorful bite. But the pumpkin sauce is so tasty that really, you can use any shape here and get a delicious, hearty meal.

Cook the pasta according to the directions on the box to al dente. We are adding it back to the pot over low heat once it’s strained, so it will continue to cook a little bit more. And no one likes a limp noodle.

Coat Your Pasta In Pumpkin

Once your pasta is al dente, strain out the water and put your pasta back in the pot. Add the butter, chopped sage, and pumpkin puree and stir over low heat until the pasta is coated.

bowl of pasta with pumpkin puree butter and sage

The reason we are doing it this way is because we want to get the pumpkin sauce the perfect consistency. Depending on what type of noodles you are using, the amount of milk you add may differ.

Coating the pasta in the other elements first allows you to pour the milk in slowly, and gauge how much you actually need. Start with 1/4 cup, stir, and continue to add slowly. With penne, I usually need about 3/4 cups of milk to get my pumpkin sauce just right.

Green tip: Growing your own herbs is a delicious way to reduce your environmental footprint. Homegrown herbs have zero associated food miles, no pesky plastic packaging, and are free of damaging fertilizers and chemicals. Plus, they are just so fresh and flavorful. Sage will grow beautifully in the windowsill, just water it about twice per week.

Add Parmesan Last

Once you get a creamy pumpkin sauce, remove your pot from the heat, add your Parmesan, and stir again. If the Parmesan thickens the pumpkin sauce too much, simply add another dash of milk.

Add salt and pepper to taste, and garnish with a little extra Parmesan and Sage

Re-heating Your Pasta

This pasta reheats really well! Just store it in an airtight container, and enjoy within 5-7 days. You can easily reheat it in a microwave-safe bowl. Just add a touch of extra milk, salt, and pepper, cover, and microwave on high for about 2 minutes. Stir, and reheat for another 30 seconds if necessary.

If you are reheating more than one portion at once, just throw it back in the pot! Heat it, covered, over low heat, for about 20 minutes. You may need to add a little milk to loosen it and add a little extra salt and pepper.

overhead shot of two bowls of pasta with pumpkin sauce and sage

Why You Should Make This Pasta With Pumpkin Sauce

  • It’s easy to clean up! One pot. Enough said.
  • It’s warm and cozy. Fall flavors and hearty pasta? Doesn’t get much cozier than that.
  • It’s less than 10 ingredients! Sometimes simple is best.

If you’re loving this Pasta with Pumpkin Sauce and need more pasta in your life, check out this Smoked Salmon Pasta and Easy Cheesy Pasta Bake.

Pasta with Pumpkin Sauce

5 from 1 vote
Recipe by Marley Goldin Course: DinnerCuisine: American


Prep time


Cooking time


Total time



This Pasta with Pumpkin Sauce is quick and easy to make, easy to clean up, and will feed the whole family! It’s hearty, flavorful, and cozy.


  • 16 ounces penne pasta

  • 2 tablespoons butter, unsalted

  • 15 ounces (1 can) pumpkin puree

  • 1/2-1 cup milk (cows, unsweetened almond, or coconut)

  • 1/4 cup Parmesan, grated

  • salt and pepper to taste

  • 5 leaves fresh sage, chopped, + more for garnish


  • Cook pasta to al dente according to directions on the box and strain water.
  • Add pasta back into the pot over low heat with butter, pumpkin puree, and sage, and stir until coated.
  • Add the milk, about 1/4 cup at a time, until you get a creamy consistency.
  • Remove from heat and add the Parmesan next, stirring again and adding a little more milk if needed.
  • Add salt and pepper to taste and garnish with more fresh sage and Parmesan. Serve hot.

Pro Tips

  • Add the milk slowly to gauge the consistency of the sauce. You will need anywhere from 1/2 cup to 1 cup of milk to get the consistency just right.
  • This recipe can be used for any shaped pasta!

Did you make this recipe?

Snap a pic and tag @marleysmenu on Instagram

This recipe taste as good as it looks?

Pin it and follow us @marleysmenublog on Pinterest

Love this recipe?

Like us on Facebook


You'll Also Love

Comment on & Rate this Recipe

I very much hope you enjoyed this recipe!

If you did, please give it a star rating, which will help other people just like you find and enjoy the recipe too 😊

If you have any comments, questions or thoughts on the recipe, be sure to let me know in the comments as well. I read each and every one and would love to hear from you!

Leave a Comment

Your email address will not be published. Required fields are marked *