Easy Pumpkin Pasta

Recipe By:

20 Minutes

2 Servings


Creamy pumpkin sauce over pasta made with real cauliflower!? That'll give 'em PUMPKIN to talk about!

Recipe credit: Well Plated by Erin

Vegetarian Gluten-Free Wheat-Free Peanut Free Tree Nut Free Soy Free


  • 1 package Linguine Cauliflower Pasta
  • 1 tbsp unsalted butter
  • 1 tbsp gluten free flour
  • 2 cloves garlic, minced
  • 2 cups nonfat milk
  • 1 cup pumpkin puree
  • 3 oz reduced-fat cream cheese cut into chunks and at room temperature (do not use fat free)
  • 1 tbsp fresh sage leaves, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 pinch ground cayenne pepper
  • 1/2 cup parmesan cheese, grated, for garnish

Cooking Instructions

  1. Bring 1 pot of salted water to a boil and cook CAULIPOWER Cauliflower Linguine according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
  2. Melt the butter in a large saucepan over medium heat, then add the flour and whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds then slowly pour in the milk, whisking constantly to smooth any clumps.
  3. Increase the heat to medium high, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne.
  4. Continue whisking until the cream cheese melts and the sauce is smooth. Add additional salt and pepper as desired.
  5. Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with parmesan and the remaining sage.