Pumpkin Pasta Sauce Recipe

I absolutely adore this recipe because it effortlessly combines the cozy, autumnal flavors of pumpkin and sage, making it the ultimate comfort dish for sweater weather. Plus, the creamy Parmesan sauce is so indulgently delicious, it feels like a luxurious treat that’s deceptively simple to whip up anytime.

I adore making warm dishes that shine with the tastes of the season, and my Pumpkin Pasta Sauce is a prime example. It takes the pumpkin puree and the heavy cream, along with the Parmesan cheese, for an utterly savory sauce.

Its true gems are the garlic, the sage, and the nutmeg. If pasta isn’t your thing, it would also be outstanding served with gnocchi.

Ingredients

• Pumpkin Puree: Rich in vitamins A and C; adds smooth texture and mild sweetness.
• Heavy Cream: Provides a creamy, rich texture; enhances the sauce’s indulgence.
• Parmesan Cheese: Offers savory umami; adds depth with a nutty flavor.
• Garlic: Infuses aromatic and pungent flavors; boosts the sauce’s robustness.
• Olive Oil: Heart-healthy fat; adds a subtle fruitiness and enhances richness.
• Dried Sage: Earthy and aromatic; complements pumpkin’s natural sweetness.
• Nutmeg: Adds warm spice; highlights the sauce’s comforting qualities.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup pasta cooking water
• Optional: 1 tablespoon chopped fresh parsley for garnish

Instructions

1. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted, and then heat until the butter starts to bubble slightly.

2. Place the garlic in the skillet and sauté for about 1-2 minutes, until it is not only fragrant but also beginning to brown. You do not want to burn the garlic!

3. Incorporate the pumpkin puree, mixing it thoroughly with the garlic and oil. Allow the flavors to meld for 2-3 minutes.

4. Add the full-fat cream and stir until well combined. Allow the mixture to gently bubble and simmer for 2-3 minutes.

5. Stir in the grated Parmesan cheese, adding it in increments and keeping the sauce moving over the heat until each addition melts and the sauce becomes smooth and creamy.

6. Add the dried sage, ground nutmeg, and salt and pepper to taste to the sauce. Stir to incorporate the spices evenly.

7. Add the pasta cooking water gradually, a little at a time, until the sauce is at your desired consistency.

8. Lower the heat and let the sauce stew for a couple more minutes, only this time it’s your 2-3 minutes so you decide when to stir and when not to.

9. Sample the sauce and change the seasoning, if necessary, to suit your taste, using additional salt, pepper, or nutmeg to make it perfect.

10. You can serve the pasta sauce made from pumpkin over any type of pasta that you have cooked. You can garnish it, if you like, with fresh parsley. Or without garnish. It is entirely up to you.

Equipment Needed

1. Large skillet
2. Wooden or silicone spatula
3. Measuring cups
4. Measuring spoons
5. Kitchen knife (for mincing garlic)
6. Cutting board (for garlic)
7. Cheese grater (if not using pre-grated Parmesan)
8. Small bowl or cup (for pasta cooking water)
9. Cooking spoon (for sampling and stirring)
10. Optional: Herb scissors or knife (for fresh parsley, if using)

FAQ

• Can I use canned pumpkin puree for this recipe?Indeed, this sauce can be made with canned pumpkin puree. Just ensure it is either homemade or store-bought, 100 percent pure pumpkin, and not pumpkin pie filling.
• Is there a dairy-free option for this sauce?Substitute the heavy cream for coconut cream and use nutritional yeast in place of Parmesan for a dairy-free and still delicious version.
• How can I make this sauce thicker?Allow the sauce to simmer longer if you want it reduced and thickened, or add just a bit of cornstarch mixed with cold water.
• What type of pasta goes well with pumpkin pasta sauce?This sauce goes extremely well with fettuccine, penne, or with any pasta that can hold a thicker sauce.
• Can I add protein to this dish?Additional protein and flavor can come from cooked chicken, bacon, or sausage.
• How long can I store leftover sauce?Leftover sauce should be stored in the refrigerator in an airtight container and can be kept for up to 3 days.
• Is it okay to omit the nutmeg or sage?Indeed, it is true that while the sauce has its flavorful warmness from the nutmeg and sage, the other ingredients work together as a harmonious blend to give it an overall earthiness.

Substitutions and Variations

1/4 cup nutritional yeast can be substituted for 1/4 cup grated Parmesan cheese to create a dairy-free option.
1/2 cup coconut cream can be used in place of 1/2 cup heavy cream for a dairy-free alternative.
2 tablespoons of unsalted butter can also be substituted with 2 tablespoons of vegan butter or with extra olive oil.
1 tablespoon fresh basil can be used in place of 1 tablespoon fresh parsley for a different flavor altogether.

Pro Tips

1. Enhance Flavor with Fresh Herbs: While dried sage adds a nice flavor, using fresh sage can elevate the dish. Finely chop a few fresh leaves and add them with the garlic, allowing them to infuse the oil and butter with aroma and flavor.