This creamy pumpkin puree pasta sauce is a warm hug on a plate! With just a few ingredients like pumpkin, garlic, and spices, it’s simple yet full of flavor.
I love how quick it comes together, making it perfect for busy nights or cozy dinners. Toss it with your favorite pasta, and you’re all set for a delicious meal!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree, which is super convenient, or make your own by roasting fresh pumpkin. I find homemade has a richer flavor. If you want to switch it up, try butternut squash puree for a similar taste.
Garlic: Fresh garlic gives the best flavor, but garlic powder works in a pinch. I prefer using fresh for its aromatic properties, but if you’re in a rush, use about 1/8 teaspoon of garlic powder per clove.
Parmesan Cheese: Freshly grated Parmesan melts beautifully into the sauce. If you’re looking for a dairy-free option, nutritional yeast can add a similar savory flavor. Pecorino Romano is another strong alternative if you want sharper taste.
Fresh Sage: This herb really complements pumpkin. If you don’t have sage, thyme or rosemary can also work well. Dried herbs could work too, but use less as they are more concentrated.
How Can I Make Sure My Sauce Is Creamy and Delicious?
The key to a creamy pumpkin sauce is proper simmering and adding the right amount of liquid. After you sauté the garlic, add the pumpkin puree and broth. Make sure to stir constantly to blend everything well.
- Keep an eye on the sauce as it simmer; it should thicken nicely without sticking to the pan.
- If the sauce feels too thick, gradually add some of the reserved pasta water until it reaches the desired creaminess.
- After adding cheese, stir well until it melts fully into the sauce, creating a rich texture.
Follow these tips, and you’ll have a perfect, creamy sauce that clings deliciously to your pasta. Enjoy your meal!
How to Make Pumpkin Puree Pasta Sauce
Ingredients You’ll Need:
- 1 cup pumpkin puree (homemade or canned)
- 2 tablespoons olive oil or unsalted butter
- 2 cloves garlic, minced
- ½ cup vegetable or chicken broth
- ¼ cup grated Parmesan cheese, plus extra for serving
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh sage leaves, thinly sliced
- Red pepper flakes (optional, for garnish)
- 12 oz pasta (such as mafaldine, fettuccine, or your choice)
How Much Time Will You Need?
This delicious pumpkin puree pasta sauce takes about 20 minutes in total. You’ll spend around 10 minutes prep and cooking the pasta, and then about 10 minutes to make the sauce while the pasta cooks. A quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water for your pasta. Cook the pasta according to package directions until it’s al dente. Before draining, remember to reserve about ½ cup of the pasta cooking water and set it aside. This will help with the sauce later!
2. Prepare the Sauce:
While your pasta is cooking, grab a large skillet and add the olive oil or butter over medium heat. Once it’s warmed up, add the minced garlic and sauté for about 1 minute. Keep stirring so the garlic doesn’t burn—it should just be fragrant.
3. Mix in the Pumpkin:
Now stir in the pumpkin puree along with the broth, nutmeg, salt, and pepper. Allow the sauce to simmer gently for about 3 to 5 minutes, so it heats through and thickens a little. This part makes your kitchen smell amazing!
4. Make it Creamy:
Add the grated Parmesan cheese to the skillet and stir it in until it melts and makes a creamy sauce. If the sauce looks too thick, gradually add some of that reserved pasta water until you get the consistency you like.
5. Combine with Pasta:
Toss the cooked pasta into the skillet with the pumpkin sauce. Stir it all together, making sure the pasta is well-coated in the creamy sauce. This is where the magic happens!
6. Serve and Enjoy:
Serve your delicious pumpkin pasta immediately! Top with fresh sliced sage and a sprinkle of Parmesan. If you like a little heat, add some red pepper flakes for an extra kick.
This creamy pumpkin puree pasta sauce is not just for fall; it’s a warm, comforting dish for any time of year. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it first by cutting it in half, scooping out the seeds, and baking until tender. Then puree it in a blender or food processor. It adds a lovely depth of flavor to your sauce!
What Can I Substitute for Parmesan Cheese?
If you’re looking for alternatives, nutritional yeast is a fantastic dairy-free option that adds a cheesy flavor. You can also use Pecorino Romano for a sharper taste, or even a vegan cheese if you prefer non-dairy options!
How Do I Store Leftovers?
Store any leftover sauce in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove, adding a splash of broth or water to bring back the creamy consistency.
Can I Freeze This Sauce?
Yes, this pumpkin sauce freezes well! Allow it to cool completely and then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
