Creamy Beef Pumpkin Pasta

Hey There, Hungry Friends! Let’s Make Magic in a Pot

Y’all ever have one of those days where you’re craving something cozy, satisfying, and downright soul-warming—but the clock’s ticking like a time bomb? Yeah, me too. That’s why this Creamy Beef Pumpkin Pasta is my kitchen superhero. Picture this: tender ground beef swimming in a luscious, velvety sauce kissed with sweet pumpkin and woodsy rosemary, all hugging those little pasta tubes like they’re long-lost pals. It’s fall in a bowl, friends, and it comes together in 30 minutes flat. No fancy techniques, no obscure ingredients—just big, bold flavors that’ll make your taste buds throw a party. I whipped this up last Tuesday after a chaotic day chasing farmers’ market finds, and let me tell ya, my whole crew went silent (a miracle with my chatty nieces!). That’s the beauty here: it’s weeknight-easy but tastes like you labored for hours. Whether you’re feeding a crowd or meal-prepping like a pro, this dish is your golden ticket to comfort town. So tie on that apron, crank up some tunes, and let’s turn ordinary ingredients into something extraordinary. Trust me—your fork’s gonna thank you.

The Pumpkin Patch Epiphany

Creamy Beef Pumpkin Pasta

Print Recipe

This 30-minute meal is everything you want in a cozy pasta dish—rich, creamy, and loaded with fall flavor. With pumpkin purée, fresh rosemary, and tender ground beef, it’s hearty, flavorful, and satisfying enough for any night of the week.

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

2 tbsp (30ml) olive oil

2 medium yellow onions, finely chopped

6–8 cloves garlic, minced or pressed

2 tbsp fresh rosemary, finely chopped

4 tbsp (60g) tomato paste

2 lbs (906g) lean ground beef

24 oz (700g) Tubetti or any short-cut pasta

8 cups (1.9L) vegetable or beef broth

2 cups (480ml) water, as needed

1 (15 oz / 445g) can pumpkin purée

½ cup (116g) mascarpone cheese

Sea salt and freshly ground black pepper, to taste

1 cup (100g) grated Parmesan cheese, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.

Stir in garlic and rosemary, cooking for another minute until fragrant.

Add tomato paste and stir for 1 minute.

Add ground beef, breaking it up as it browns. Cook until fully browned and cooked through.

Stir in pasta, broth, and pumpkin purée. Bring to a simmer and cook until pasta is tender, about 10–12 minutes, stirring occasionally. Add water as needed to loosen sauce.

Stir in mascarpone until melted and creamy. Season with salt and pepper to taste.

Serve hot, sprinkled with Parmesan cheese.

Nutrition

• Calories: 520
• Fat: 25g
• Carbohydrates: 45g
• Protein: 30g

This recipe? Oh, it’s got roots, y’all. Picture a crisp October afternoon years ago—me, knee-deep in a pumpkin patch with my then-toddler nephew, Leo. We were hunting the perfect gourd for carving, but Leo had other plans. He plopped down, scooped a handful of mud (or “chocolate soup,” according to him), and declared, “Uncle Wyatt, we make DINNER soup!” Fast-forward to bedtime chaos: I’m staring at leftover pumpkin purée from pie prep, ground beef thawing, and zero inspiration. Leo’s muddy “soup” joke popped into my head, and boom—I started tossing things into a pot like a mad scientist. Tomato paste for tang? Check. Rosemary from my window sill? Absolutely. When that first creamy, savory-sweet bite hit? Pure wizardry. Leo, now 10, still calls it “Mud Soup Pasta” and demands it every fall. It’s a reminder that the best dishes aren’t planned—they’re born from messy moments and a dash of playful courage.

Your Flavor Arsenal: Simple, Smart & Swappable

Gather these goodies! Pro tip: Mis en place (fancy for “get it ready first”) saves time and sanity.

• 2 tbsp (30ml) olive oil – Our flavor foundation! Extra virgin adds fruitiness, but regular works. Swap with butter for richness.
• 2 medium yellow onions, finely chopped – They melt into sweetness. Red onions work in a pinch, but yellows are milder.
• 6–8 cloves garlic, minced or pressed – Don’t skimp! Jarred minced garlic is fine (I won’t tell!), but fresh sings.
• 2 tbsp fresh rosemary, finely chopped – Earthy magic! Dried? Use 2 tsp—but fresh is worth the snip. Sage or thyme make fun swaps.
• 4 tbsp (60g) tomato paste – Secret umami bomb! Tube paste lasts forever in the fridge. No sub—it’s essential for depth.
• 2 lbs (906g) lean ground beef – 85/15 keeps it juicy without greasiness. Ground turkey or plant-based crumbles? Go for it!
• 24 oz (700g) Tubetti or any short-cut pasta – Tubetti’s tiny tubes hold sauce like dreams. Penne, rotini, or elbows rock too.
• 8 cups (1.9L) vegetable or beef broth – Low-sodium lets YOU control salt. Chicken broth? Sure thing!
• 2 cups (480ml) water, as needed – Pasta’s thirsty—keep it handy to adjust consistency.
• 1 (15 oz / 445g) can pumpkin purée – NOT pie filling! Libby’s is my ride-or-die. Roasted butternut squash purée? Divine.
• ½ cup (116g) mascarpone cheese – Creaminess without heaviness. Cream cheese or Greek yogurt work in a bind.
• Sea salt and freshly ground black pepper, to taste – Season in layers—I hit it after browning beef AND at the end.
• 1 cup (100g) grated Parmesan cheese, for serving – The salty, nutty crown! Pecorino Romano packs a punch too.

Let’s Build That Cozy Masterpiece, Step by Step

Ready? Fire up that stove—we’re diving in!

1. Sizzle Your Aromatics: Heat olive oil in your largest pot or Dutch oven over medium heat. Toss in those onions and let them sweat, stirring occasionally, until they’re soft and translucent (about 5 minutes). Chef’s hack: Add a pinch of salt here—it draws out moisture and speeds things up!
2. Wake Up the Flavor Party: Stir in the garlic and rosemary. Cook for just 1 minute until it’s crazy fragrant—don’t let the garlic brown! Smell that? That’s happiness.
3. Tomato Paste Tango: Push the onion mix to the side. Plop the tomato paste into the cleared spot and let it sizzle for 60 seconds, stirring. This caramelizes it, deepening the flavor from “meh” to “WOW.”
4. Beefy Business: Crumble in the ground beef. Break it up with a wooden spoon as it browns (no big lumps!). Cook until no pink remains—about 7-8 minutes. Pro move: Drain excess fat if it looks greasy, but a little adds richness!
5. Pasta Party Time: Stir in the dry pasta, broth, and pumpkin purée. Bring it to a lively simmer (not a rolling boil!). Cook for 10-12 minutes, stirring often so pasta doesn’t stick. Watch the liquid! If it thickens too fast, splash in water (½ cup at a time). Pasta should be al dente—taste test at 10 minutes!
6. Creamy Grand Finale: Reduce heat to low. Stir in mascarpone until it melts into silky perfection. Season with salt and pepper—be bold! Tip: Underseasoned? Add a splash of broth or a squeeze of lemon to brighten.

Dish It Up Like a Boss

This beauty is rustic charm at its finest! Ladle generous scoops into shallow bowls. Top with a snowy blanket of grated Parmesan—the more, the merrier, I say. For a restaurant-worthy touch, drizzle with extra olive oil and sprinkle with cracked black pepper or fresh rosemary confetti. Pair it with a simple arugula salad (tossed with lemon juice!) to cut the richness, or just grab crusty bread for sauce-mopping duty. Family-style in a big serving bowl? Absolutely. It’s meant for sharing… or not. No judgment here!

Shake It Up: Your Recipe, Your Rules!

This dish is a canvas—paint it your way!

• Spice Lover’s Dream: Add 1 tsp red pepper flakes with the garlic, or stir in 2 tbsp harissa paste with the pumpkin.
• Veggie-Packed Twist: Sauté 1 cup diced mushrooms or bell peppers with the onions. Spinach stirred in at the end? Yes, please!
• Lighter Swap: Use ground turkey instead of beef, swap mascarpone for light cream cheese, and garnish with toasted pumpkin seeds.
• Parmesan Crisp Crunch: Bake small piles of grated Parmesan at 400°F until golden (5 mins)—crumble over servings for texture.
• “White” Pumpkin Version: Omit tomato paste. Use white wine (½ cup) after garlic, and swap Parmesan for Asiago.

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my taste in aprons! Early versions used heavy cream, but mascarpone? Game-changer—creamy without splitting. And that pumpkin? Started as a Hail Mary, but now it’s non-negotiable for that velvety body and subtle sweetness. Funny story: Once subbed rosemary with lavender (don’t ask—it was a long day). Tasted like potpourri pasta! Stick to rosemary, folks. Biggest lesson? Don’t fear the water splash. Pasta absorbs liquid differently, so trust your eyes. Too thick? More broth! Too thin? Simmer uncovered. This dish is forgiving—like a good friend. Make it once, tweak it twice, and by the third time? It’ll feel like an old family secret.

Your Burning Questions, Answered!

Let’s tackle those kitchen hiccups before they happen:

• “Help! My sauce is too thin/too thick!” No sweat! Too thin? Simmer uncovered 3-5 extra minutes—it’ll tighten up. Too thick? Stir in warm broth or water (¼ cup at a time) until it’s saucy perfection. Remember: pasta keeps absorbing liquid off-heat!
• “Can I make this ahead?” Totally! Cook fully, cool, and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth—it thickens when cold. Freezing? Skip the pasta—cook it fresh and add to thawed sauce.
• “Pumpkin purée vs. pie filling—what’s the deal?” CRUCIAL difference! Pure pumpkin purée (just cooked squash) is unsweetened and savory. Pie filling has sugar and spices. Using the latter? It’ll taste like dessert pasta—yikes!
• “My pasta turned mushy. Why?” Likely simmered too long or at too high a boil. Keep it at a gentle bubble, start testing at 10 minutes, and remember: pasta cooks FAST in broth. Also, avoid stirring too vigorously—be kind to those tubes!

Straight Talk: Nourishment & Noms

For my fellow macro-minders! This makes 8 hearty servings. Per serving:

• Calories: ~520
• Protein: ~30g (Beefy power!)
• Carbs: ~45g (Pasta + pumpkin goodness)
• Fat: ~25g (Hello, mascarpone!)

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: ~30 mins

Final Thoughts: When Pumpkin Meets Pasta Magic

There’s something kind of magical about a recipe that comes together fast but eats like a slow Sunday supper. This Creamy Beef Pumpkin Pasta is that kind of magic. It’s rich but not heavy, comforting without being complicated — and it somehow tastes like you put way more effort into it than you actually did (we love that).

So whether you’re wrangling weeknight chaos or just craving something that feels like a warm sweater for your soul, this bowl’s got your back. Sweet pumpkin, savory beef, rosemary, and creamy mascarpone? That’s fall dinner goals, right there.

Scoop it up, share it if you’re feeling generous, and don’t forget a hunk of bread for swiping that sauce clean. You earned every bite.