Easy Pumpkin Pasta Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
American
Easy Pumpkin Pasta Sauce
Description
This pasta sauce blends softened butter and minced garlic with heavy cream to start, simmered gently until slightly thickened. Parmesan cheese is then whisked in to melt fully into the cream, followed by spices including kosher salt, black pepper, and nutmeg that add warmth and balance. Pumpkin puree is incorporated last, lending a subtle sweetness and a smooth texture that melds well with the cheese-infused sauce.
The sauce is combined with freshly cooked pasta and tossed to ensure even coating. Fresh sage may be added for a mild herbal note that complements the autumnal flavors. This sauce works well with many pasta shapes, but note that some noodles absorb sauce more quickly, so adding pasta gradually helps achieve desired coverage.
This sauce can be stored in the refrigerator for up to three days and freezes well, either mixed with pasta or separately. Reheating should be done gently over low heat to prevent curdling, and thinning with water can be used if the sauce becomes too thick. It can also be served alongside savory proteins such as Italian sausage or chicken to create a more complete dish.
Ingredients
- 1 pound pasta
- 2 tablespoons butter unsalted
- 1 tablespoon garlic minced
- 1 1/4 cups heavy cream at room temperature
- 1 1/4 cups Parmesan Cheese grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- sage chopped (optional, fresh
Instructions
- Cook pasta according to package directions, drain.
- While pasta is cooking, in a medium sized skillet over medium low heat, melt butter. Add minced garlic and cook until just fragrant, about 1 minute. Lower heat to low and pour in heavy cream and bring to a simmer, whisking occasionally until it starts to thicken.
- Add in salt, black pepper, nutmeg and grated Parmesan and whisk gently until the cheese has melted completely.
- Add pumpkin and stir until it has been incorporated completely. Add pasta to pan and toss to coat. Garnish with chopped fresh sage and enjoy!
Notes
- Adjust pumpkin puree quantity to taste; up to one full can can be used for a stronger pumpkin flavor.
- Any pasta type works, but some may soak up sauce faster; add pasta gradually to maintain sauce consistency.
- Store sauce refrigerated up to 3 days; freeze for up to 3 months, either mixed with pasta or separately.
- Reheat gently over low heat to avoid curdling; thin with water if sauce thickens too much.
- Serve with Italian sausage or chicken to add protein and flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 96mg | 32% |
| Sodium | 635mg | 26% |
| Potassium | 316mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7381IU | 148% |
| Vitamin C | 2mg | 2% |
| Calcium | 292mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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