When fall arrives, pumpkin recipes take center stage but they don’t always have to be sweet. Garlic Butter Pumpkin Spaghetti is a savory twist that brings out pumpkin’s earthy richness in a creamy, garlicky sauce that clings perfectly to pasta. It’s cozy, comforting, and elegant enough for a dinner party while being simple enough for weeknights.
Garlic Butter Pumpkin Spaghetti
Equipment
- large pot for boiling pasta
- large skillet for making the sauce
- colander for draining pasta
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 12 oz spaghetti (or linguine)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup pumpkin purée (not pie filling)
- 0.5 cup heavy cream or half-and-half
- 0.5 cup grated Parmesan cheese
- 0.5 tsp ground nutmeg
- 0.5 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Extra Parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant (don’t burn).
- Stir in pumpkin purée and cook for 2 minutes to deepen flavor. Add cream, Parmesan, nutmeg, and red pepper flakes. Whisk until smooth.
- Add cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches desired consistency.
- Taste and adjust with salt and pepper. Garnish with parsley and extra Parmesan. Serve hot.
Notes
What is Garlic Butter Pumpkin Spaghetti?
Garlic Butter Pumpkin Spaghetti is a pasta dish featuring spaghetti tossed in a silky sauce made with pumpkin purée, garlic, butter, and Parmesan. Unlike traditional tomato sauces, the pumpkin base is slightly sweet, nutty, and velvety, giving the pasta a rich yet light coating. The garlic butter enhances flavor, while herbs and cheese balance the sweetness of the pumpkin.
Ingredients You’ll Need
This recipe serves 4.
- 12 oz spaghetti (or linguine)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 cup pumpkin purée (not pie filling)
- ½ cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- ½ teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan, for garnish
Substitutions
- Pasta: Use fettuccine, penne, or gluten-free pasta.
- Dairy-free: Use olive oil + plant-based cream and nutritional yeast instead of Parmesan.
- Creamier: Add 2 oz cream cheese for richness.
- Healthier: Swap cream for whole milk and add sautéed spinach or kale.
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
Step 2: Make the garlic butter base
In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant (don’t burn).
Step 3: Build the pumpkin sauce
Stir in pumpkin purée and cook for 2 minutes to deepen flavor. Add cream, Parmesan, nutmeg, and red pepper flakes. Whisk until smooth.
Step 4: Combine pasta and sauce
Add cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches desired consistency.
Step 5: Season and serve
Taste and adjust with salt and pepper. Garnish with parsley and extra Parmesan. Serve hot.
Tips for the Best Pumpkin Spaghetti
- Use pure pumpkin purée, not pumpkin pie filling (which has sugar/spices).
- Reserve pasta water—it helps thin and emulsify the sauce.
- Don’t overcook garlic; keep it golden, not brown.
- Add Parmesan slowly to prevent clumping.
Variations
Garlic Butter Pumpkin Spaghetti is versatile and customizable:
- Pumpkin Alfredo: Use extra cream and double the Parmesan.
- Pumpkin Carbonara: Add crispy pancetta or bacon and egg yolk stirred in at the end.
- Vegan Pumpkin Spaghetti: Use cashew cream or coconut milk, vegan butter, and nutritional yeast.
- Spicy Pumpkin Pasta: Add more red pepper flakes or a drizzle of chili oil.
- Pumpkin Sage Pasta: Add fresh sage leaves sautéed in butter for an earthy fall twist.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended—cream-based sauces can separate.
- Reheating: Warm gently on the stovetop with a splash of milk or pasta water to revive sauce.
Serving Ideas
This pasta shines as a main course but pairs well with:
- Garlic bread or focaccia
- A crisp green salad
- Roasted vegetables (Brussels sprouts, carrots, or squash)
- A glass of white wine like Chardonnay or Pinot Grigio
Nutrition Breakdown
One serving contains about 420–460 calories, 15 grams protein, 55 grams carbs, and 18 grams fat. Pumpkin adds fiber, vitamin A, and antioxidants, making this pasta both comforting and nourishing.
Conclusion
Garlic Butter Pumpkin Spaghetti is a cozy, savory way to enjoy pumpkin beyond desserts. Creamy, garlicky, and perfectly spiced, it’s a fall comfort food that’s easy to make but impressive enough to serve guests. Whether you’re craving a weeknight dinner or planning a festive fall menu, this recipe will quickly become a seasonal favorite.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, roast and purée fresh pumpkin for a homemade base.
Is pumpkin spaghetti sweet?
No, the garlic, Parmesan, and spices balance the natural sweetness of pumpkin.
Can I add protein?
Yes, grilled chicken, shrimp, or Italian sausage pair well.
Can I make this gluten-free?
Yes, use gluten-free pasta and check your Parmesan and cream labels.
Can I make this ahead?
The sauce can be made 1 day ahead; reheat and toss with fresh pasta before serving.