Pumpkin isn't just for pies and muffins! This farfalle with creamy pumpkin sauce is a savory pasta dish with a rich, velvety sauce made from pumpkin puree, Parmesan, cream cheese, garlic, and herbs. There's a little heat from red pepper flakes, and if you want to take it a step further, crispy bacon adds a delicious smoky finish.
What I especially like about this recipe is that the pumpkin doesn't take over. It gives the sauce its beautiful color and extra creaminess while the garlic, sage, rosemary, and Parmesan do much of the flavoring. Even if you're not usually a fan of pumpkin in savory dishes, this one might surprise you. It's easy enough for a weeknight dinner but feels a little more special than your typical pasta with red sauce.
The Secret Is in the Sauce
The sauce is really what makes this pasta worth trying. Pumpkin puree blends with half-and-half, cream cheese, and Parmesan to create a smooth, rich sauce that coats the bowtie pasta beautifully.
But it's the savory ingredients that keep everything balanced. Onion and garlic build the flavor, while rosemary, sage, and oregano add an earthy note that works especially well with pumpkin. A pinch of red pepper flakes gives the sauce a little kick without making it particularly spicy.
And then there's the bacon. It's optional, but I love the extra smoky, salty flavor it brings to the finished dish. Cook it until crisp and sprinkle it over the pasta just before serving so it keeps some of that crunch. The sauce is still delicious without it.
Ingredients Needed:
- Farfalle pasta
- Uncured bacon (optional)
- Butter
- Half and half (or Whole Milk and Heavy Cream)
- Cream cheese
- Parmesan cheese
- Onions & garlic
- Pumpkin puree
- All-purpose flour
- Rosemary, sage, oregano, red pepper flakes, salt & pepper
A Few Things Worth Knowing Before You Start
Don't rush the sauce. After cooking the onions and garlic, stir in the flour and let it cook briefly before gradually adding the half-and-half. This helps the sauce thicken evenly without lumps.
Keep the heat gentle. Once the dairy and pumpkin are added, use low heat and avoid a rapid boil. You're looking for a smooth, creamy sauce, not something that cooks down too quickly.
Save some pasta water. Before draining the farfalle, scoop out about a cup of the cooking water. The sauce will thicken as it sits, and a splash of pasta water helps loosen it so it coats every piece of pasta.
Farfalle isn't your only option. I love the bowtie shape for this dish, but penne, rigatoni, or fusilli would work just as well. Choose a pasta that catches plenty of sauce.
Serving Suggestions
This pasta is rich enough to enjoy on its own, but it's also delicious topped with grilled chicken or served alongside a simple green salad.
Finish each plate with freshly grated Parmesan, a little cracked black pepper, and the crispy bacon if you're using it. For a little extra heat, add another pinch of red pepper flakes.
Storing and Reheating Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
The creamy pumpkin sauce will thicken as it cools. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or water to loosen the sauce.
I wouldn't recommend freezing the finished pasta. Cream-based sauces can separate after thawing, and the farfalle may become too soft.
Farfalle with Creamy Pumpkin Sauce
- Total Time: 30 min
- Yield: 4 servings 1x
Description
A rich, creamy pumpkin sauce with Parmesan, garlic, savory herbs, and a hint of red pepper flakes coats tender farfalle pasta. Add crispy bacon for extra flavor, or leave it out for a satisfying vegetarian-friendly dinner.
Ingredients
- 8 ounces dry farfalle pasta
- 3 slices uncured bacon, diced (optional)
- 1 tablespoon unsalted butter
- ¼–½ cup finely diced onion
- 3–4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups half-and-half (or 1 cup whole milk and 1 cup heavy cream)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces cream cheese, cut into small cubes
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- 1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the farfalle according to the package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- 2. Cook the bacon (optional). Meanwhile, cook the diced bacon in a large skillet over medium heat until crisp, about 5–7 minutes. Transfer to a paper towel-lined plate and set aside. Carefully drain the bacon grease and wipe the skillet clean.
- 3. Sauté the aromatics. In the same skillet, melt the butter over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
- 4. Start the sauce. Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute. Gradually pour in the half-and-half, whisking to combine and prevent lumps.
- 5. Add the pumpkin and seasonings. Stir in the pumpkin puree, rosemary, sage, oregano, red pepper flakes, salt, and black pepper. Reduce the heat to medium-low and simmer gently for 2–3 minutes, stirring occasionally.
- 6. Make it creamy. Reduce the heat to low. Add the cream cheese and stir until melted and smooth. Stir in the Parmesan cheese until fully incorporated. Avoid boiling the sauce.
- 7. Combine with the pasta. Add the drained farfalle and gently toss until evenly coated. If the sauce is too thick, add a splash of reserved pasta water at a time until it reaches your desired consistency.
- 8. Serve. Divide the pasta among plates and top with the crispy bacon, if using, and additional grated Parmesan. Serve warm.
Notes
Bacon: The bacon is optional but adds a smoky, savory finish. Cook it separately and sprinkle it over the finished pasta to keep it crispy. If omitting the bacon, simply begin by melting the butter and cooking the onion.
Sauce consistency: The sauce thickens as it cools. Reserve some pasta water and add a little at a time when combining the pasta and sauce to keep everything creamy.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Looking for more bowtie recipes?
Pumpkin Spiced Overnight Oats: I love these pumpkin spiced overnight oats because they’re such a simple way to enjoy fall flavors first thing in the morning. Just mix everything up the night before, and breakfast is ready when you are.
Pumpkin Spice Balls: These pumpkin spice balls are my go-to snack when I’m craving something sweet but don’t want to spend too much time in the kitchen. They’re quick, easy, and taste like fall in every bite.
Pumpkin Risotto: This pumpkin risotto is one of those dinners that feels fancy but is actually super straightforward to make. It’s creamy, comforting, and perfect for a cozy evening at home.
FARFALLE WITH CREAMY PUMPKIN SAUCE
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This was wonderful. It wasn't too pumpkiny. it was subtle and the flavors worked really well together. I will make this again.
When do you add the bacon to the dish?
step 4
Very easy recipe to make. I'm glad I tried it.