Chorizo Spiced Pumpkin Pasta



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Autumn brings a bounty of flavors to the table, and among them, the Chorizo Spiced Pumpkin Pasta stands out as a culinary masterpiece. This dish is a delightful amalgamation of the heartiness of pasta, the robustness of chorizo, and the sweet, earthy undertones of pumpkin, creating a dining experience that perfectly encapsulates the essence of the season.

Chorizo Spiced Pumpkin Pasta on a plate.

Chorizo and Pumpkin Creamy Pasta: A Seasonal Delight

Imagine a steaming plate of pasta enveloped in a pumpkin puree sauce, rich, creamy, and bursting with flavor. The Chorizo and Pumpkin Creamy Pasta is not just a meal; it’s a celebration of fall. Every bite offers the spicy kick of chorizo spices, balanced by the smooth, mellow pumpkin, resulting in a dish that’s both comforting and exhilarating.

As you savor this dish, why not complement it with a delicata kale salad, offering a fresh, crisp contrast to the pasta’s richness? And for dessert, the pumpkin chocolate chip cookies are a must-try, embodying the spirit of autumn in every delicious bite.

Ingredients for pasta.

Hearty Pumpkin Pasta Skillet Meal: A Family Favorite

There’s something incredibly heartwarming about gathering around a table with your loved ones, sharing a hearty pumpkin pasta skillet meal. This dish is a testament to the versatility of pumpkin in savory dishes, especially when paired with the bold flavors of spiced chorizo sausage. It’s a fall pumpkin and sausage pasta dish that promises to warm you from the inside out, making it an ideal choice for a family dinner or a cozy get-together with friends.

To elevate your dining experience, consider serving the pasta with an endive prosciutto gratin, adding a touch of elegance to your autumn meal.

Saucepan with sauce.

Tips & Tricks

  • Balance the Flavors: Taste as you go and adjust the seasoning to ensure a perfect balance between the pumpkin, chorizo spices, and pasta.
  • Get Creative with Toppings: Garnish with fresh herbs or a sprinkle of Parmesan for added flavor and texture.
  • Perfect Pasta: Cook the pasta al dente as it will continue to cook in the sauce.
  • Quality Ingredients: Use high-quality chorizo and fresh pumpkin puree for the best results.
  • Serving Suggestions: Pair this pasta with a light, crisp white wine to complement the rich flavors of the dish.
Pasta being strained.

Recipe FAQs

Can I use different types of pasta for this recipe?

Absolutely! While short pasta works best, feel free to experiment with your favorite kind.

How can I make this dish vegetarian?

This dish is vegetarian! All it has is the spices of chorizo.

What type of pumpkin is best for the sauce?

Canned pumpkin puree is convenient and consistent, but you can also roast and puree fresh pumpkin for a deeper flavor.

Canned pumpkin puree is convenient and consistent, but you can also roast and puree fresh pumpkin for a deeper flavor.

You can prepare the sauce and then cook the pasta when you’re ready to eat it.

How spicy is this dish?

I would say this dish is mild.

Pumpkin sauce in pan.
Pasta water being added.
Pasta being mixed with sauce.

More Fall Recipes to Try

If you tried this Chorizo Spiced Pumpkin Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 2 votes

Chorizo-Spiced Pumpkin Pasta

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Twist up your pasta night with Chorizo-Spiced Pumpkin Pasta! Flavorful, festive, and just a click away!


  • 2 tablespoons Countryside Creamery unsalted butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon ancho chile powder
  • 1 teaspoon Stonemill ground cumin
  • 1 teaspoon Stonemill salt
  • 1/4 teaspoon Stonemill dried oregano 
  • 1/4 teaspoon ground coriander
  • Pinch of SimplyNature organic ground cayenne
  • Pinch of ground cloves 
  • 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin, or SimplyNature organic pumpkin
  • 3 tablespoons Friendly Farms plain Greek yogurt OR crème fraîche
  • 3/4 cup reserved pasta water, divided 
  • 1 pound SimplyNature organic spaghetti, or pasta of choice 


  • In a medium saucepan, set over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Mix in the chile powder, cumin, salt, oregano, coriander, cayenne and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt or crème fraîche and mix until warmed, about 2 to 3 minutes. Give it a taste and adjust the salt to your liking. It might be a bit salty but it’s ok because the pasta will need it! Set aside. 
  • Meanwhile, bring a cast iron oven filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 3/4 cup of pasta water and set it aside. Drain the pasta and add it back to the cast iron oven. 
  • Add the pumpkin mixture to the pasta and pour in about 1/2 cup of pasta water. Toss until the pasta is evenly coated in the sauce. If needed, add an extra 1/4 cup of pasta water. Divide amongst plates or bowls and garnish with pepitas. 


Serving: 4g | Calories: 504kcal | Carbohydrates: 91g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 650mg | Potassium: 414mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7482IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican-American
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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. Dude, this was SO GOOD. I ended up using a whole cup of pasta water because it was a little bit dry. Good call on the salt, it NEEDS it. This is super balanced and even my squash/pumpkin-hating husband loved it. Brb, fighting him off to finish the pan. Adrianna – Any tips on what to do with the rest of the can of pumpkin?

    1. Yes the spice HAS to have the salt in order for you to taste it! So glad you loved it. And your pumpkin-hating husband lolll. I have a dog so I always feed her extra pumpkin. :/ So hopefully you have a dog! Also you can freeze it.

  2. This looks absolutely delicious, and right up the fall vibes alley! Loving the pumpkin and chorizo spices combo. Cannot wait to try. xoxo

  3. The chorizo-spiced squash soup is one of my faves, and I’m so pumped to try this (plus it’s a vessel to get carbs into my body, thank you)