Pumpkin Vodka Burrata Pasta

This Pumpkin Vodka Burrata Pasta is the perfect cozy twist on a classic vodka sauce. Tomato paste and pumpkin purée create a rich, autumnal base, while heavy cream brings luscious creaminess. Topped with burrata and fresh basil, every bite is both indulgent and comforting. It’s an ideal dish to ring in fall while still delivering the crave-worthy flavor of traditional vodka pasta.

Author: These Carbs Don't Count

Meal Type: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 989 kcal per serving

Ingredients

1 box - Banza rotini pasta
2 tablespoons - unsalted butter
dash - olive oil
3 cloves - garlic
3 tablespoons - tomato paste
½ cup - pumpkin purée
1 - vodka
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - grated Parmesan cheese
¼ cup - reserved pasta water
1 - burrata ball
Fresh basil

Instructions

Cook pasta according to box instructions. Reserve 1/4 cup of pasta water, then drain.
In a pan over medium heat, melt butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
Stir in tomato paste and pumpkin purée. Cook for 2–3 minutes until the mixture deepens in color.
Add vodka and stir well. Let simmer for 2 minutes to burn off alcohol.
Pour in 1 cup of heavy cream and mix to combine. Simmer for 5–7 minutes.
Add remaining 1/2 cup heavy cream, and season with salt, pepper, garlic powder, and onion powder.
Add cooked pasta, Parmesan cheese, and a splash of reserved pasta water. Toss to combine until creamy.
Plate and top with extra Parmesan, torn basil, and a burrata ball. Serve immediately.

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