Pumpkin & Caramelized Onion Pasta Recipe
Cozy Autumn Dinner Pasta.
A smoky, savory, and creamy pasta dish with sweet caramelized onions and earthy pumpkin, perfect for a cozy fall evening.
I remember the first time I made this. It was a grey, drizzly afternoon, the kind that makes you want to curl up with a good book. I had a can of pumpkin puree and a few onions sitting on the counter. I just started slowly caramelizing the onions, letting the sweet smell fill the house. There was no grand plan, just a feeling. By the time my family came home, the whole kitchen smelled like autumn. It’s become our official 'first day of fall' meal ever since. A simple tradition, but a good one.
Why This Recipe Feels Like Home
- •It’s the perfect embodiment of autumn flavors.
- •The sweet caramelized onions balance the earthy pumpkin beautifully.
- •It feels like a gourmet meal but is surprisingly straightforward.
- •The creamy, velvety sauce is pure comfort.
- •A wonderful vegetarian main dish for fall gatherings.
Wow. I never would have thought to put pumpkin and onion together like this, but it’s honestly one of the best pasta dishes I’ve ever had. My husband, who is so picky, went back for seconds. It felt so elegant, but was so easy to make. This is going straight into my recipe box.
Essential Ingredient Guide
- Pumpkin Puree: Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, which won't work for this savory sauce. Canned puree is perfectly fine and so convenient.
- Onions: Yellow onions or sweet Vidalia onions are best for caramelizing. They have a higher sugar content that creates that lovely deep, sweet flavor. The key is cooking them low and slow, so don't rush this step.
- Pasta Shape: I love a wide noodle like pappardelle or a tube shape like rigatoni for this. They do a great job of holding onto that creamy sauce. But honestly, use whatever you have on hand.
Complete Cooking Process
- Slice your onions thinly and evenly.
- Use a mix of butter and olive oil for the best flavor and browning.
- Cook over medium-low heat. This isn't a quick sauté. You want them to soften and sweeten over 30-40 minutes.
- Stir them every 5-10 minutes to prevent burning. It’s a quiet, meditative task.
- Once onions are done, add garlic and sage for a minute to bloom their fragrance.
- Stir in the pumpkin puree and spices. Let them toast for a moment to deepen their flavor.
- Deglaze the pan with vegetable broth, making sure to get all those tasty browned bits.
- Finish with heavy cream and Parmesan for that rich, velvety texture. Simple.
- Cook your pasta just until al dente.
- Always, always save some of that starchy pasta water. It’s the secret to a perfect sauce consistency.
- Toss the drained pasta directly into the sauce. This helps it absorb all the flavor.
- Add pasta water a little at a time until the sauce clings to the pasta just right.
A Few Common Questions
→Can I use fresh pumpkin instead of canned?
Of course. You can roast a small sugar pumpkin until tender, then scrape out the flesh and puree it. It's a lovely extra step if you have the time, but canned puree works beautifully and is much faster.
→How can I make this vegan?
It's quite easy to adapt. Use a plant-based butter, full-fat coconut milk or a cashew cream instead of heavy cream, and a vegan Parmesan substitute or nutritional yeast for that cheesy flavor.
→What if my sauce is too thick?
That's what the reserved pasta water is for! It's full of starch and helps thin the sauce while also helping it cling to the noodles. Add a tablespoon at a time until it's perfect.
Pumpkin & Caramelized Onion Pasta Recipe
Pumpkin and caramelized onion pasta is a smoky, savory, creamy dish perfect for fall dinners. Pin this recipe for your seasonal menu!
Timing
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Recipe Details
Ingredients
For the Pasta & Onions
- 011 lb pasta (like pappardelle, rigatoni, or fettuccine)
- 022 large yellow onions, thinly sliced
- 032 tablespoons olive oil
- 041 tablespoon butter
- 051/2 teaspoon salt
For the Pumpkin Sauce
- 011 (15-ounce) can pumpkin puree (not pie filling)
- 023 cloves garlic, minced
- 031/2 teaspoon smoked paprika
- 041/4 teaspoon ground nutmeg
- 051 cup vegetable broth
- 061/2 cup heavy cream
- 071/2 cup grated Parmesan cheese, plus more for serving
- 088-10 fresh sage leaves, chopped
- 09Salt and freshly ground black pepper to taste
Instructions
Start with the onions. Heat olive oil and butter in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-40 minutes, until they are deep golden brown and very soft. This takes patience, but it’s worth it.
While the onions are cooking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Once the onions are caramelized, add the minced garlic and chopped sage leaves to the skillet. Cook for another minute until fragrant.
Stir in the pumpkin puree, smoked paprika, and nutmeg. Cook for about 2 minutes, stirring constantly, to deepen the flavors.
Slowly pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to your liking.
Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve immediately in warm bowls, topped with extra Parmesan cheese and a few fresh sage leaves if you like. Enjoy that cozy feeling.
Notes & Tips
- 1You can make the caramelized onions ahead of time to save on prep time. They store well in the fridge for a few days.
Tools You'll Need
- •Don't rush the onions. Their deep, sweet flavor is the foundation of the whole dish.
- •Save more pasta water than you think you'll need. It's liquid gold for pasta sauces.
- •Use fresh sage if you can. It has a beautiful, earthy aroma that dried sage just can't match.
- •Toast your spices with the pumpkin puree for a minute to wake up their flavors.