Trader Joe’s Pumpkin Pasta Recipe

This creamy, savory Trader Joes Pumpkin Pasta Recipe is made with pureed pumpkin, heavy cream, and ready in 20 minutes. Stirring the thick, lightly spiced orange sauce until it smoothly coats every single noodle feels incredibly satisfying. I look forward to making this comforting bowl all autumn long.

What Makes This Version Different

I used to buy jarred autumn sauces, but I quickly learned that making my own pumpkin sauce from scratch tastes much fresher. Using canned pumpkin puree gives me total control over the seasoning, salt levels, and consistency.

The biggest surprise for me was how much a pinch of nutmeg wakes up the savory flavors. If you skip the fresh sage, you miss out on the earthy aroma that ties the whole dish together.

Trader Joes Pumpkin Pasta Recipe Ingredients

• 1 lb Trader Joe’s Fall Zucchette Pasta (or rigatoni)
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup Trader Joe’s Organic Pumpkin Puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh sage leaves, chopped

How To Make Trader Joes Pumpkin Pasta Recipe

1. Boil The Pasta: Cook the pasta in a large pot of salted water according to the package directions until al dente. Reserve one cup of pasta water before draining.
2. Sauté The Aromatics: Melt the butter in a large skillet over medium heat. Add the minced garlic and fresh sage, cooking for one minute until fragrant.
3. Build The Sauce: Stir in the pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer gently for three minutes until the sauce begins to bubble and thicken slightly.
4. Combine And Serve: Toss the cooked pasta and Parmesan cheese into the skillet. Add splashes of reserved pasta water as needed until the sauce smoothly coats the pasta.

Recipe Tips

• Save your pasta water: The starches in the water help the creamy pumpkin sauce bind perfectly to the noodles.
• Use pure pumpkin: Make sure to grab the pure pumpkin puree, not the sweetened pumpkin pie filling which will ruin the savory profile.
• Toast the sage: Letting the sage fry slightly in the butter releases oils that deeply flavor the entire sauce base.

What To Serve With Pumpkin Pasta

Serve this rich dish with a crisp green salad tossed in a sharp vinaigrette to cut through the creaminess. Garlic bread or roasted Brussels sprouts also make excellent, hearty companions on the side.

How To Store

Store leftover pasta in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of milk or water to loosen the cream sauce. Freezing is not recommended because the dairy may separate when thawed.

FAQs

• Can I use milk instead of heavy cream? Yes, you can substitute whole milk or half-and-half. The sauce will be slightly thinner and less rich, but still highly enjoyable.
• Do I have to use the zucchette pasta? Not at all. Any short pasta like rigatoni, penne, or fusilli will hold this thick sauce beautifully.
• Is this recipe sweet? No, this is a fully savory dish. The garlic, Parmesan, and sage ensure the pumpkin tastes earthy rather than like a baked dessert.

Nutrition

• Calories: 380
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrate: 52g
• Protein: 12g

Try More Recipes:

• Trader Joes Lemon Pasta Recipe
• Trader Joe’s Lemon Pesto Pasta Recipe
• Trader Joes Spinach Artichoke Pasta Recipe

Trader Joes Pumpkin Pasta Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Creamy, comforting Trader Joes Pumpkin Pasta Recipe combines earthy pumpkin puree, heavy cream, and savory Parmesan in just 20 minutes. Whip up this deeply satisfying and easy dish for a cozy autumn weeknight dinner when time is tight.

Ingredients

• 1 lb Trader Joe’s Fall Zucchette Pasta (or rigatoni)

• 1 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 cup Trader Joe’s Organic Pumpkin Puree

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1/4 tsp ground nutmeg

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 tbsp fresh sage leaves, chopped

Directions

• 1. Boil The Pasta: Cook the pasta in a large pot of salted water according to the package directions until al dente. Reserve one cup of pasta water before draining.
• 2. Sauté The Aromatics: Melt the butter in a large skillet over medium heat. Add the minced garlic and fresh sage, cooking for one minute until fragrant.
• 3. Build The Sauce: Stir in the pumpkin puree, heavy cream, nutmeg, salt, and black pepper. Simmer gently for three minutes until the sauce begins to bubble and thicken slightly.
• 4. Combine And Serve: Toss the cooked pasta and Parmesan cheese into the skillet. Add splashes of reserved pasta water as needed until the sauce smoothly coats the pasta.