Creamy Pumpkin Pantry Pasta with Toasted Breadcrumbs

Why You’ll Love This Recipe

• Cozy, creamy, and ready in about 25 minutes.
• Budget-friendly pantry staples do the heavy lifting.
• Restaurant-level silkiness thanks to starchy pasta water.
• Golden, toasty breadcrumbs add irresistible crunch.

Grocery List

• Produce: Garlic, lemon (or apple cider vinegar), fresh parsley (optional)
• Dairy: Parmesan cheese (or nutritional yeast for dairy-free)
• Pantry: Dried pasta, canned pumpkin puree, olive oil, panko breadcrumbs, crushed red pepper flakes, kosher salt, black pepper, ground nutmeg (optional)

Full Ingredients

Pasta & Water

• 12 oz (340 g) dried pasta (spaghetti, bucatini, or rigatoni)
• 4 quarts (3.8 L) water
• 2 tbsp kosher salt (for the cooking water)
• 1 1/2 cups (360 ml) reserved pasta water

Pumpkin Sauce

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced (about 1 tbsp)
• 1/2 to 1 tsp crushed red pepper flakes (to taste)
• 1 cup (240 g) canned pumpkin puree (not pie filling)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch ground nutmeg (optional but lovely)
• 1 tsp lemon juice or apple cider vinegar
• 1/2 cup (45 g) finely grated Parmesan cheese

Toasted Breadcrumb Topping

• 1 tbsp extra-virgin olive oil
• 1/2 cup (30 g) panko or coarse dried breadcrumbs
• 1/8 tsp kosher salt
• Freshly ground black pepper, a pinch
• 1 tbsp finely chopped fresh parsley (optional)

To Finish

• Additional Parmesan, for serving
• Extra chili flakes and chopped parsley (optional)

Step-by-Step Instructions

Step 1: Salt and boil the water

Bring 4 quarts (3.8 L) of water to a full rolling boil in a large pot. Add 2 tablespoons kosher salt—this seasons the pasta from the inside out and helps the sauce taste right without over-salting later.

Step 2: Toast the breadcrumbs

While the water heats, set a large dry skillet over medium heat and add 1 tablespoon olive oil. Stir in 1/2 cup panko, 1/8 teaspoon salt, and a pinch of black pepper. Toast, stirring constantly, until evenly golden, 3 to 4 minutes. Transfer to a bowl and toss with parsley (if using). Wipe out any crumbs from the skillet.

Step 3: Start the pumpkin sauce base

Return the skillet to medium-low heat and add 2 tablespoons olive oil. Add sliced garlic and crushed red pepper flakes. Cook until fragrant and just barely golden at the edges, 30 to 45 seconds—do not brown. Stir in the pumpkin puree, 1/2 teaspoon salt, black pepper, and a pinch of nutmeg. Keep the sauce warm over low heat; it will be thick at this stage.

Step 4: Cook the pasta and reserve the starchy water

Add the pasta to the boiling water and cook until al dente according to package directions (usually 8 to 10 minutes). About 1 to 2 minutes before draining, scoop out and reserve 1 1/2 cups of the starchy pasta water.

Step 5: Whisk to a silky sauce and toss with pasta

Whisk 1/2 cup reserved pasta water into the pumpkin sauce until smooth and glossy. Add the drained pasta directly to the skillet. Toss vigorously over low heat, adding more reserved water a splash at a time (up to about 1 cup total) until every strand is evenly coated and the sauce turns silky and clingy, 1 to 2 minutes.

Step 6: Finish and serve

Turn off the heat. Stir in 1/2 cup finely grated Parmesan and the lemon juice (or cider vinegar). Taste and adjust salt, pepper, and heat. Pile into warm bowls and finish with a generous shower of the toasted breadcrumbs, extra Parmesan, a few chili flakes, and parsley. Serve immediately while it’s glossy and hot.

Pro Tips

• Starch is your friend: the reserved pasta water is what makes the sauce glossy and emulsified—add it gradually.
• Keep garlic pale: golden is flavorful; brown can taste bitter. Lower the heat if it sizzles too fast.
• Adjust heat gently: dial chili flakes up or down and finish with black pepper for warmth.
• Acid makes it pop: a small splash of lemon juice or cider vinegar brightens the pumpkin’s sweetness.
• Serve immediately: the sauce is silkiest right off the stove; breadcrumbs stay crunchiest on top, not mixed in.

Variations

• Extra-creamy: Stir in 1/3 to 1/2 cup heavy cream (or evaporated milk) with the pasta water for a richer sauce.
• Vegan: Use olive oil only and swap Parmesan with 3 to 4 tbsp nutritional yeast; choose plant-based pasta and vegan panko.
• Savory add-ins: Brown 8 oz Italian sausage or add 1 can (15 oz) drained chickpeas with the sauce for protein; wilt in 2 cups baby spinach at the end.

Storage & Make-Ahead

Leftover pasta keeps 3 days in an airtight container in the refrigerator. Reheat gently on the stove with a splash of water to loosen and restore gloss. Toasted breadcrumbs stay crisp in an airtight jar at room temperature for up to 1 week; top each serving just before eating. The pumpkin sauce base (through the end of Step 3, before adding pasta water) can be made 3 days ahead and refrigerated; warm gently and proceed with Steps 4–6.

Nutrition (per serving)

Approx. 490 calories; 15 g protein; 17 g fat; 73 g carbohydrates; 5 g fiber; 780 mg sodium. Nutrition will vary based on pasta shape, salt level, and garnishes.