Pumpkin Vodka Sauce Pasta

This Pumpkin Vodka Sauce Pasta is a seasonal twist on the classic vodka pasta, combining the richness of tomato paste with the smooth, sweet notes of pumpkin purée. Sautéed garlic builds the base of the sauce, while butter, cream, and Parmesan deliver velvety texture. The vodka adds depth and balance, and a final touch of pasta water brings everything together into a perfectly emulsified sauce. Tossed with your favorite pasta and topped with more Parm, this cozy, creamy dish is the fall comfort food you didn’t know you needed.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,219 kcal per serving

Ingredients

1 box - Banza pasta
2 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
3 tablespoon - tomato paste
½ cup - pumpkin purée
1 shot - vodka
1 ½ cup - heavy cream
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook pasta according to package instructions. Reserve 1 cup of pasta water and drain.
In a pan over medium heat, melt butter with a dash of olive oil. Add minced garlic and cook until fragrant.
Stir in tomato paste and pumpkin purée. Cook until slightly darkened, about 2–3 minutes.
Deglaze with vodka and mix to combine.
Pour in 1 cup of heavy cream and stir. Simmer for 5–7 minutes to cook off the alcohol.
Add remaining 1/2 cup heavy cream. Season with salt, pepper, garlic powder, and onion powder.
Add cooked pasta, Parmesan cheese, and a splash of pasta water. Stir to emulsify the sauce.
Top with extra Parmesan before serving.