This pumpkin puree pasta sauce is creamy, flavorful, and oh-so-easy to make! It pairs perfectly with your favorite pasta for a cozy dinner.
I love how the pumpkin adds a hint of sweetness and makes the sauce thick without any fuss. Plus, it’s a fun way to sneak in some veggies! 🍂
Key Ingredients & Substitutions
Pasta: I love using spaghetti or fettuccine for this sauce, but you can switch it up with any pasta you have on hand. Gluten-free pasta works great too if you need a gluten-free option!
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, roast it and blend it to make your own puree. Just make sure to remove the skin and seeds first!
Sage: Fresh sage gives a lovely flavor. If you can’t find fresh, dried sage will work in a pinch. Just use about 1/3 of the amount, since dried herbs are stronger.
Heavy Cream: To lighten it up, you can swap heavy cream for full-fat coconut milk. It adds a nice creaminess and a hint of tropical flavor, perfect for a vegan version!
Parmesan Cheese: I like adding Parmesan for a cheesy flavor, but if you’re vegan or dairy-free, nutritional yeast is a fantastic substitute that lends a cheesy taste!
How Do I Make the Sauce Creamy and Flavorful?
The key to a creamy pumpkin pasta sauce is layering the flavors carefully. Start by cooking the garlic and onion first as they create a fragrant base. This builds a lovely foundation for the sauce!
- Heat olive oil or butter to medium. Sauté minced garlic and chopped onion until they’re soft—3 to 5 minutes.
- Add fresh herbs like sage and thyme for a burst of flavor. They need just a quick cook to release their oils!
- When adding pumpkin, slowly mix in vegetable broth or saved pasta water to get a smooth consistency; it helps achieve that creamy texture.
- Don’t forget to taste and adjust! A pinch of salt or pepper can elevate the flavors beautifully.
Mix the cooked pasta into the sauce while it’s still warm for the best results. Enjoy your cooking!
Pumpkin Puree Pasta Sauce
Ingredients
- 12 oz spaghetti or fettuccine pasta
- 1 cup pumpkin puree (canned or fresh)
- 1 tablespoon olive oil or unsalted butter
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion or shallots
- 1/2 cup vegetable broth or pasta cooking water
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
- 1 teaspoon fresh sage leaves, chopped (plus extra whole leaves for garnish)
- 1/2 teaspoon dried thyme (or fresh if available)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little heat)
- Fresh parsley or thyme for garnish
Time Needed
This delicious pumpkin puree pasta sauce will take about 20 minutes total to prepare. You’ll spend about 10 minutes cooking the pasta and making the sauce, and a little extra time for gathering your ingredients and garnishing your dish.
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Once boiling, add your spaghetti or fettuccine pasta and cook according to the package directions until al dente. Don’t forget to reserve 1/2 cup of pasta water before you drain it!
2. Sauté the Aromatics
While the pasta is cooking, heat the olive oil or butter in a large skillet over medium heat. Add the minced garlic and chopped onion (or shallots) and sauté for about 3 to 5 minutes, or until they become translucent and fragrant.
3. Add Herbs
Next, stir in the fresh sage and thyme and cook for about 30 seconds, allowing the herbs to release their wonderful aromas into the mixture.
4. Mix in the Pumpkin
Now, it’s time to add the pumpkin puree to the skillet. Stir everything together until well combined, and then slowly pour in the vegetable broth or reserved pasta water. Stir until the sauce is nice and smooth.
5. Creamy Consistency
Pour in the heavy cream (or coconut milk) and keep cooking for another 2-3 minutes while stirring frequently. This will help the flavors meld and the sauce to become creamy.
6. Season the Sauce
Season your sauce with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a little heat. Adjust the consistency by adding more broth or pasta water if needed.
7. Combine Pasta and Sauce
Toss the cooked pasta gently into the sauce, mixing well to coat the noodles thoroughly with that delicious pumpkin goodness.
8. Add Cheese (Optional)
If you want, stir in the grated Parmesan cheese or nutritional yeast for a vegan option. This will add an extra layer of flavor that complements the pumpkin perfectly.
9. Serve and Enjoy
Serve the pasta immediately, garnished with extra sage leaves and a sprinkle of fresh parsley or thyme for that fresh touch. Enjoy this rich, velvety pumpkin pasta sauce that’s perfect for fall or anytime you’re craving something comforting!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a time-saver and works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling to avoid added sugars and spices.
How Should I Store Leftover Sauce?
Store any leftover sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
Can I Make This Recipe Vegan?
You can easily make this recipe vegan! Simply swap the heavy cream for full-fat coconut milk and use nutritional yeast in place of Parmesan cheese. The flavor will still be deliciously rich!
What Else Can I Add to the Sauce?
Feel free to add sautéed vegetables like spinach, mushrooms, or bell peppers for added nutrition and flavor. Cook them along with the onions and garlic for a delightful twist!
