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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.

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

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

Find it online: https://thefamilycooking.com/pumpkin-cream-sauce-for-pasta/