30-Minute Pumpkin Gouda Pasta

4 to 6 servings
Cook Time
Total Time
This flavorful pumpkin pasta comes together in 30 minutes (including boiling the pasta!). The addition of creamy Roth Gouda cheese makes it richer and slightly sweet.


  • 1 pound penne pasta
  • 4 tablespoons (1/2 stick) butter
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3/4 cup pumpkin puree
  • 1 (6-oz) wedge Roth Gouda cheese, shredded
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Chopped fresh sage, for garnish


  1. Cook pasta according to package directions. Drain, rinse, and set aside.
  2. While pasta is cooking, melt butter over medium-low heat in a Dutch oven or large saucepan. Add onion, and sauté 4 to 5 minutes until soft and translucent. Stir in garlic, and cook 1 to 2 minutes more until fragrant.
  3. Add flour, and stir to form a thick roux. Whisk in milk slowly — 1 cup at a time — mixing vigorously between each addition.
  4. Whisk in pumpkin puree and Dijon mustard. Let the sauce come to a low boil, stirring occasionally. Add Gouda one small handful at a time, whisking between each addition to ensure the cheese has fully melted before adding more. Reduce heat to low, and let the sauce simmer until ready to serve.
  5. Transfer pasta to the pumpkin sauce. Mix until combined. Season with salt and pepper, to taste. Garnish with fresh sage, if desired.