Pumpkin Farfalle | Pumpkin Pasta

Pumpkin Farfalle

Pumpkin Farfalle
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 8 oz farfalle pasta
  • 12 oz (4 links) andouille sausage
  • 8 oz cremini mushrooms
  • 1 lb asparagus, trimmed
  • 1 red bell pepper
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced
  • ¾ cup heavy cream
  • 1 cup pumpkin purée
  • 2 oz parmesan cheese
  • ½ tsp smoked paprika
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • Salt + pepper
  • Fresh basil leaves


Place a pot of heavily salted water to boil and cook pasta according to package instructions. Reserve about one cup of the pasta cooking water for later. Meanwhile, prepare vegetables - cut them in uniform pieces, no larger than the pasta noodles. Slice the sausage. Heat the olive oil in a large skillet over medium-high heat and cook each vegetable separately, stirring infrequently to achieve some charred edges. Once cooked, remove each vegetable from the skillet, place in a bowl off to the side, and proceed with the next one. Season with salt and pepper as you go. Cook the sausage next, until the edges are browned. Reduce the heat to medium-low, add the minced garlic and shallot to the sausage and cook until shallot begins to turn translucent. Remove all from the skillet and wipe clean to make the sauce. Alternatively, use the pot you used to cook the pasta. Melt the butter over medium low heat. Add the pumpkin puree and stir to heat through. Slowly add the heavy cream and stir vigorously to incorporate. Add the parmesan cheese and smoked paprika. Return the pasta, vegetables and sausage to the pot and fold into the sauce. Add some of the reserved pasta water to thin out the sauce if needed - while continuing to cook over low heat. Season with salt and pepper and top with fresh basil.

Recipe Notes

Cooking each vegetable on its own may seem laborious, but it’s actually the most efficient way to get a nice sear on the veggies, while retaining their shape and “bite”. If you cook all the vegetables at once, they’ll steam in the pan and come out overcooked. I used some of my homemade pumpkin purée for this as well.


This Pumpkin Farfalle is a solid recipe - I can’t think of any adjustments for the future. The smoked paprika and andouille pair perfectly with pumpkin.

Recipe Attempts

This recipe has been attempted by the author 2 time(s).

Alternate Preparation: Pumpkin Pasta with Sage Butter

Prepare the sauce as written in the recipe above. Prepare pasta (spaghetti pictured below) according to package instructions. Prepare vegetables in batches as written in the recipe above. This preparation does not include meat.

Make sage butter: place one stick of unsalted butter in a small saucepan along with one bunch of fresh sage leaves. Heat over medium and cook the sage, simmering it gently, being careful not to burn the butter. Remove from heat once sage leaves have hardened slightly and darkened in color.

Drizzle sage butter over the plated pasta. Garnish with a few fried sage leaves.