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Creamy Pumpkin and Pork Pappardelle

  • Author: Sprinkles & Sea Salt
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x


This Creamy Pumpkin and Pork Pappardelle is creamy, rich and flavorful. Done in under 30 minutes, it’s an easy comfort food option with less calories and fat than classic creamy pastas. 



8oz pappardelle pasta

2 tbsp olive oil

1 small yellow onion, sliced thin

1 pound ground pork

4 cloves garlic, crushed

1 tsp salt

1 tbsp fresh sage, chopped

2 cups chicken broth

1.5 cups canned pumpkin puree*

1/4 tsp nutmeg

1 tsp dried thyme

1/4 cup heavy cream

parmesan cheese (optional for garnish)

fresh sage (optional for garnish)


Cook the pappardelle according to package instructions

In a large skillet, heat olive oil over medium-high heat

Add the onion, sauté 2-3 minutes

Add the pork, garlic, salt and sage

Work with a wooden spoon to break the pork into small ground pieces

Continue to sauté until the pork is browned and completely cooked through

Add the chicken broth, pumpkin, nutmeg and thyme to the skillet, mix

Let skillet come to a boil

Reduce to simmer

Pour in the heavy cream, mix

Simmer for about 10 minutes

Add the pappardelle to the skillet, use tongs to toss it with the sauce

Serve hot, garnish with grated parmesan cheese and fresh sage


*I suggest Libby’s, it is thicker than some of the others so it works well in this recipe

  • Method: stove top

Keywords: #pumpkinpasta, #pastafordinner, #fallpastas, #pumpkinpappardelle