Pumpkin Cream Pasta with Bratwurst is a delicious way to bring pumpkin to the dinner table in a deliciously savory way!
I love pumpkins! I always have. Their bright orange color has always evoked happiness in my heart, which is probably why orange is (and has always been), my favorite color. If you love pumpkins too check out my other pumpkin featured recipes: Pumpkin Cornbread with Sage, Pumpkin Spice Palmiers, Pumpkin Corn Chowder with Shrimp, and No-Churn Pumpkin Ice Cream.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- My love of pumpkins:
- Why this recipe works:
- Can this dish be frozen?
- How long with this dish keep in the refrigerator?
- How to make pumpkin cream pasta with bratwurst:
- Additional pumpkin recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
This recipe was originally shared in 2016. This post has been updated with additional information, including a recipe card, but the recipe itself has remained unchanged.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- bratwurst
- rigatoni
- pumpkin puree
- cream cheese
- onion
- garlic
- nutmeg
- allspice
- Parmesan cheese
- salt and pepper
Kitchen tools and equipment needed:
- pasta pot
- colander (optional)
- small bowl (for reserving pasta cooking liquid)
- large skillet
- chef's knife
- cutting board
- garlic press (optional)
- nutmeg grater
- cheese grater
- can opener
- spatula
- wooden spoon
- 4-quart casserole dish
My love of pumpkins:
Naturally, because I love pumpkins and the color orange as much as I do, you most likely already know that Autumn is my favorite time of year and the one I wait for, beyond all else.
It only stands to reason then, for me, pumpkin season is a pretty big deal in my kitchen, and in and around my pumpkin-themed decorated home.
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Why this recipe works:
Pumpkin Cream Pasta with Bratwurst is super easy to make.
Cooked and drained rigatoni (or favorite pasta of your choice) is bathed in a thick, creamy blanket of canned pumpkin purée, pre-cooked bratwurst, and a touch of sweet cream cheese.
The pumpkin cream sauce is made even tastier with the addition of freshly grated nutmeg, and a delicious (yet unexpected) pinch of spicy and fragrant ground allspice.
Can this dish be frozen?
Most definitely!
Cool the dish completely after cooking and then store the pasta in air-tight freezer containers for up to 4 months.
How long with this dish keep in the refrigerator?
If stored in an air-tight container, this pumpkin pasta will keep for up to 5 days in the refrigerator.
How to make pumpkin cream pasta with bratwurst:
- Cook 1 pound of rigatoni according to package directions.
- While the pasta is cooking, brown 1 pound of bratwurst.
- In a large skillet along with 1 chopped onion and 2 cloves minced garlic.
- Stir in 1 can pure pumpkin puree, and 4 ounces cream cheese.
- *Note - To remove the sausage from the casings, squeeze the meat from one end of the sausage casing out the other end, and into the skillet.
- Stir the pumpkin and cream cheese in with the browned bratwurst until creamy.
- Add freshly grated nutmeg, allspice, salt and pepper.
- Add the cooked and drained rigatoni to the pumpkin cream sauce along with 1 cup of the pasta cooking liquid.
- Stir well to combine.
- Spoon the pasta into a 3-quart casserole dish, top with grated Parmesan cheese, cover, and bake in a preheated oven for 30 minutes.
- Uncover and bake for an additional 5-10 minutes.
- Serve.
Additional pumpkin recipes:
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
A Kitchen Hoor's Adventures - Pumpkin Cornbread
Pumpkin Crepes from The Redhead Baker.
Cindy's Recipes and Writings - Pumpkin Milkshake
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
The Freshman Cook - Pumpkin Whoopie Pies
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Pumpkin Cream Pasta with Bratwurst
Ingredients
- Preheat oven to 350 degrees
- 1 pound rigatoni cooked (according to package directions), and drained (making sure to reserve 1 cup of the pasta cooking liquid).
- 1 tablespoon canola oil
- 1 pound bratwurst removed from the casings
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can 15 ounces pumpkin purée (not pumpkin pie mix)
- 4 ounces cream cheese
- pinch freshly grated nutmeg
- ⅛ teaspoon ground allspice
- ¼ cup grated Parmesan cheese
Instructions
- Cook the pasta according to the package directions. Drain, and keep warm, reserving 1 cup of cooking liquid.
- In a large skillet over medium/high heat, brown the sausage in the canola oil, breaking up the sausage with a wooden spoon as it browns.
- Add the onion and garlic and cook until the sausage is no longer pink.
- Stir the pumpkin purée, cream cheese, nutmeg, allspice, salt and pepper into the sausage until well blended.
- Add the drained pasta into the sausage mixture along with 1 cup of the reserved pasta cooking liquid. Stir well to combine.
- Spoon the pasta into a 3 quart baking dish that has been sprayed with cooking spray.
- Sprinkle the Parmesan cheese evenly over the pasta.
- Cover the dish and bake in a preheated 350 degree oven for 30 minutes.
- Uncover the dish a continue baking for an additional 5-10 minutes.
- Serve hot.
Notes
3 quart covered casserole dish
large skillet
pasta cooking pot
wooden spoon
microplane (for grating nutmeg)
cooking spray
can opener
cutting board
chef's knife
Nutrition
I sincerely hope you've enjoyed today's savory pumpkin pasta dish as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
trudi says
my guys (a 2yo and a 44yo) love it! i made it with veggie brats, it was a rich and savory vegetarian feast! thanks for the idea. bon appetit!
Cindy Kerschner says
I'm all over this! Delicious!
Renée says
Thank you, Cindy!
Wendy Klik says
That is a pot of loving comfort right there.
Renée says
You know it, baby 🙂