Pumpkin Cream Sauce For Pasta

Why You’ll Love This Recipe

This pumpkin cream sauce is not only creamy and flavorful but also incredibly easy to make with pantry staples. It’s a great alternative to tomato-based or heavy cheese sauces and adds a seasonal twist to any pasta dish. The balance of sweet pumpkin and savory garlic, onion, and herbs makes it a versatile option for weeknight dinners or entertaining. It’s also easily adaptable to vegan or dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée (unsweetened)
• Olive oil or butter
• Yellow onion
• Garlic
• Vegetable broth or water
• Heavy cream or plant-based cream (like cashew, oat, or coconut)
• Parmesan cheese or vegan alternative (optional)
• Nutmeg
• Sage or thyme (fresh or dried)
• Salt and pepper
• Pasta of choice (such as penne, fettuccine, or rigatoni)

Directions

1. Cook pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft, about 5 minutes.
3. Add minced garlic and cook for another 1–2 minutes until fragrant.
4. Stir in the pumpkin purée and mix well with the aromatics.
5. Slowly add the vegetable broth and stir until smooth. Simmer for 3–5 minutes to allow flavors to meld.
6. Add cream and stir until the sauce is creamy and heated through.
7. Season with salt, pepper, nutmeg, and herbs like sage or thyme. Adjust to taste.
8. Toss the cooked pasta with the sauce until evenly coated.
9. Serve with grated Parmesan or a vegan alternative, if desired.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Vegan Version: Use olive oil, plant-based cream, and a vegan Parmesan or nutritional yeast.
• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce.
• Protein Boost: Stir in cooked white beans, chickpeas, or grilled tofu.
• Extra Veggies: Add spinach, kale, or sautéed mushrooms for more texture and nutrients.
• Nut-Free: Use oat milk or soy cream instead of cashew or almond-based cream.

Storage/Reheating

Store any leftover pumpkin cream sauce or pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat or in the microwave, adding a splash of broth or plant milk to loosen the sauce if it has thickened. Freezing is possible, but the texture may slightly change upon thawing.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée (not pumpkin pie filling) is perfect for this recipe and saves time.

What kind of cream should I use?

You can use heavy cream, half-and-half, or plant-based creams like cashew, oat, or coconut cream depending on your preference.

Can I make this sauce ahead of time?

Absolutely. Make the sauce up to 3 days in advance and store it in the fridge. Reheat and toss with pasta when ready to serve.

What pasta works best with pumpkin cream sauce?

Short pasta like penne, rigatoni, or fusilli works well, but long noodles like fettuccine or linguine also pair beautifully.

Is pumpkin cream sauce sweet?

No, it’s savory with a mild natural sweetness from the pumpkin. Spices and herbs balance it out.

How can I thicken the sauce?

Let it simmer a few extra minutes or add a small amount of cornstarch slurry if needed.

Can I add meat or protein?

Yes, cooked sausage, grilled chicken, or plant-based meats work well in this sauce.

Is this recipe gluten-free?

The sauce is naturally gluten-free. Use gluten-free pasta to make the entire dish gluten-free.

What herbs go best with pumpkin sauce?

Sage, thyme, rosemary, and nutmeg are great choices for complementing pumpkin flavor.

Can I freeze the sauce?

Yes, you can freeze the sauce (without pasta) in a sealed container for up to 2 months. Thaw and reheat gently before using.

Conclusion

Pumpkin cream sauce for pasta is a cozy, flavorful way to enjoy the seasonal charm of pumpkin in a savory dish. Whether you’re preparing a comforting weeknight dinner or a festive autumn meal, this creamy, herb-infused sauce will quickly become a favorite. Simple, elegant, and easy to customize—it’s a delicious twist on classic pasta night.

Pumpkin Cream Sauce For Pasta

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Pumpkin cream sauce for pasta is a cozy, savory sauce made with pumpkin purée, garlic, herbs, and cream. It’s a comforting and flavorful dish perfect for fall and winter meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 oz pasta of choice (penne, rigatoni, fettuccine, etc.)
• 1 tbsp olive oil or butter
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup pumpkin purée (unsweetened)
• 1/2 cup vegetable broth or water
• 1/2 cup heavy cream or plant-based cream (cashew, oat, or coconut)
• 1/4 cup grated Parmesan cheese or vegan alternative (optional)
• 1/4 tsp ground nutmeg
• 1 tsp chopped fresh sage or thyme (or 1/2 tsp dried)
• Salt and pepper, to taste

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Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
3. Add garlic and cook for 1–2 minutes until fragrant.
4. Stir in pumpkin purée and mix well with the aromatics.
5. Gradually stir in vegetable broth, mixing until smooth. Simmer for 3–5 minutes.
6. Add cream and stir to combine. Simmer until heated through and creamy.
7. Season with nutmeg, herbs, salt, and pepper. Adjust seasoning to taste.
8. Add cooked pasta and toss until evenly coated with the sauce.
9. Serve warm with grated Parmesan or vegan cheese, if desired.

Notes

• Use canned pumpkin purée, not pumpkin pie filling.
• For a vegan version, use plant-based cream and vegan Parmesan or nutritional yeast.
• Add red pepper flakes for a spicy kick.
• Stir in cooked beans, tofu, or spinach for added nutrition.
• The sauce can be made ahead and stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 460
• Sugar: 4g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 11g
• Cholesterol: 30mg