Creamy Pumpkin Pasta with Gorgonzola
Roasted pumpkin is combined with onions, diced tomatoes, honey and a bit of cinnamon for a creamy fall inspired pasta sauce.
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This creamy pumpkin pasta with gorgonzola is the ultimate cozy fall dinner — rich, velvety roasted pumpkin sauce meets tangy, melty blue cheese for a perfect balance of sweet and savory. It’s a sophisticated twist on comfort food that feels at home in both weeknight and dinner party settings. Love this recipe? Try Maple Roasted Pumpkin Crostini or Kabocha Squash Mac and Cheese next!
Why You’ll Love This Recipe
- Fall flavors done right: Roasted sugar pumpkin creates a naturally sweet, creamy base perfectly complemented by the salty tang of gorgonzola.
- Versatile and customizable: Swap in canned pumpkin or adjust the cheese to your taste — this dish welcomes creativity.
Key Ingredients in This Recipe
- Bucatini: A thick pasta with a hollow center that holds sauce beautifully. Can’t find it? Substitute spaghetti, linguine, or macaroni — all work great with velvety sauces like this one.
- Pumpkin: Use roasted sugar or pie pumpkins for their sweet, smooth flesh — ideal for creamy sauces. You can substitute 1 can of pumpkin purée if you’re short on time. Avoid large carving pumpkins, which tend to be stringy and bland.
- Gorgonzola: This veined blue cheese adds a tangy, savory note that balances the sweetness of the pumpkin. For a milder flavor, use Gorgonzola dolce, a softer and creamier version of the cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For an added benefit to using sugar pumpkins — prior to roasting the them, save the seeds and roast them for a snack. They’re delicious.
Swaps and Substitutions
- Pumpkin: Substitute 1 (15-ounce) can of pumpkin purée for roasted sugar pumpkin to save time.
- Cheese: Try gorgonzola dolce for a milder flavor or swap with goat cheese or blue cheese crumbles.
- Pasta: Bucatini is ideal, but spaghetti, linguine, or even penne work well.
- Broth: Use vegetable broth instead of chicken broth for a vegetarian option.
How to Make Creamy Pumpkin Gorgonzola Pasta (Step-by-Step)
Heat oven to 400ºF. Rub the pumpkin quarters in 3 tablespoons of olive oil and place skin-side up on an aluminum foil-lined baking sheet. Roast until the meat is soft and can easily be pierced with a fork, about 40 minutes.
Heat a large saucepan over medium heat, add the remaining oil and heat through. First, add the butter and allow to melt. Next, add the onion and sauté, stirring occasionally, until soft and tender, about 6 minutes. Add the garlic and cook for about 30 seconds then stir in the tomatoes, roasted pumpkin and chicken broth.
Simmer the sauce for 20 minutes then stir in the honey and cinnamon then season to taste with salt and pepper.
Step 5: Puree the sauce. Let the mixture cool slightly then add to a blender and puree until smooth.
Bring a large saucepan or pot of water to a boil over medium high heat. Add salt and return to a boil. Add the bucatini and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta. Return the pasta to the pot.
Add the sauce and stir to combine, then toss with 1/2 cup of the pasta cooking water until a glossy sauce forms. Serve hot.
How to Serve Creamy Pumpkin Pasta with Gorgonzola
- Serve topped with extra gorgonzola crumbles and freshly cracked black pepper.
- Add roasted chicken, pancetta, or crispy sage leaves for extra flavor and texture.
- Pair with a side salad and a glass of Chardonnay or Pinot Noir for a complete meal.
How to Store Creamy Pumpkin Pasta with Gorgonzola
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a saucepan over low heat with a splash of cream or broth to loosen the sauce.
- Freeze: Not recommended — dairy-based sauces tend to separate once thawed.
FAQ – Frequently Asked Questions
Can I make this sauce ahead of time?
Yes! Prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat gently before tossing with pasta.
Can I use canned pumpkin instead of fresh?
Absolutely. One (15-ounce) can of pumpkin purée works perfectly and saves about 40 minutes of prep time.
What can I use if I don’t like gorgonzola?
Try goat cheese, ricotta salata, or a mild blue like Cambozola for a subtler flavor.
How can I make this vegetarian?
Simply use vegetable broth instead of chicken broth — the flavor will still be rich and satisfying.
What pasta shape works best with creamy sauces?
Bucatini is ideal since its hollow center traps sauce, but spaghetti or fettuccine also pair beautifully.
Other Recipes to Try
If you enjoy this gorgonzola pasta recipe, I recommend checking out some of these:
- Maple Roasted Pumpkin Crostini with Blue Cheese and Pumpkin Seeds
- Kabocha Squash Mac and Cheese
- Fall Gnocchi with Butternut Squash, Brown Butter and Pancetta
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Creamy Pumpkin Pasta with Gorgonzola
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Ingredients:
- 1 small (3-pound) sugar pumpkin, seeds removed and quartered
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 3 cloves garlic, sliced
- ¾ cup canned diced tomatoes
- 1½ cups chicken broth
- 1 tablespoon honey
- ¼ teaspoon ground nutmeg
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ cup heavy cream
- 3 ounces Gorgonzola
- 1 pound bucatini pasta
Instructions:
- Heat oven to 400ºF (200ºC). Rub the pumpkin quarters in 3 tablespoons of olive oil and place skin-side up on an aluminum foil-lined baking sheet. Roast until the meat is soft and can easily be pierced with a fork, about 40 minutes.
- Let the pumpkins cool. Use a spoon and scoop the flesh from the skin and set aside. Discard the skins.
- Heat a large sauce pot over medium heat, add the remaining oil and heat through. Add the butter and allow to melt. Add the onion and sauté, stirring occasionally, until soft and tender, about 6 minutes. Add the garlic and cook for about 30 seconds then stir in the tomatoes, roasted pumpkin and chicken broth.
- Simmer the mixture for 20 minutes then stir in the honey. Let the mixture cool slightly then add to a blender and puree until smooth.
- Return the sauce to the pan and simmer for 10 minutes over medium-low heat. Whisk in the cream and remove from heat. Break up the Gorgonzola into pieces then stir in the Gorgonzola until it has completely melted into the sauce. Season to taste with the salt pepper and nutmeg.
- Bring a large pot of water to a boil over medium high heat. Add salt and return to a boil. Add the bucatini and cook, stirring occasionally, until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta. Return the pasta to the pot.
- Add the sauce and stir to combine, then toss with 1/2 cup of the pasta cooking water until a glossy sauce forms. Serve hot.
Notes:
For an added benefit to using sugar pumpkins — prior to roasting the them, save the seeds and roast them for a snack. They’re delicious.
Nutrition:
Calories: 901kcal | Carbohydrates: 120g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 364mg | Potassium: 1626mg | Fiber: 6g | Sugar: 20g | Vitamin A: 29696IU | Vitamin C: 35mg | Calcium: 251mg | Iron: 5mg
DID YOU MAKE THIS?
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This was so yummy!! 10/10
YAY!! And so cozy for fall!