Pumpkin Parmesan Pasta

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  • Cook time icon 10 minutes Prep | 20 minutes Cooking
  • Servings icon 8-10 Servings


  • 1 lb. pasta
  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 (15 oz.) can pumpkin puree
  • 1 (14.5 oz.) can chicken broth
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. dried sage
  • ½ cup grated Parmesan
  • ¼ cup Duke’s Mayonnaise
  • ¼ cup chopped fresh parsley, for garnish


1. Bring an 8-quart pot of water to a boil and season with salt. Cook pasta al dente according to package directions.

2. Heat oil in a large skillet over medium heat, add garlic and sauté for 30 seconds.

3. Add pumpkin and chicken broth, stir to combine.

4. Add salt, black pepper and sage; stir and simmer for 5 minutes.

5. Add cheese and mayonnaise, whisk until creamy and all ingredients are incorporated.

6. Off heat, add pasta, stir until well coated. Let pasta sit for 5 minutes to allow noodles to absorb sauce.

7. Pour pasta onto serving platter, sprinkle chopped parsley over all.


Substitute chicken broth with vegetable broth for a vegetarian version of this dish.

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