This creamy pumpkin puree pasta sauce is perfect for cozy dinners. It’s made with pumpkin, garlic, and a sprinkle of spices that create a warm and inviting flavor.
If you’re like me, the thought of pasta with a twist of pumpkin makes me smile! It’s an easy way to add a seasonal touch to your meal. Just mix it with any pasta you love!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish! You can use canned pumpkin for convenience or roast your own pumpkin for a fresher taste. Just scoop out the flesh and blend until smooth.
Heavy Cream or Half-and-Half: For a lighter option, use milk or a dairy-free alternative like coconut milk. Just be aware the texture may vary slightly.
Parmesan Cheese: While Parmesan gives a wonderful flavor, feel free to substitute with Pecorino Romano or nutritional yeast for a vegan option.
Sage: If you don’t have fresh sage, dried sage works too. Add a bit less, as dried herbs are more concentrated. For a different flavor, consider thyme or rosemary.
How Do You Make the Sauce Creamy Without Clumping?
To ensure a smooth, creamy sauce, be careful when adding the cream. Reduce the heat before mixing it in, and stir continuously while heating. Here’s how:
- Heat the pumpkin puree first, then lower the heat before adding cream to avoid curdling.
- Stir the cream in slowly; this keeps the mixture smooth and well integrated.
- Add grated cheese gradually, stirring until it’s melted and incorporated fully.
And remember, if the sauce is too thick, don’t hesitate to mix in reserved pasta water for a silkier texture!
How to Make Pumpkin Puree Pasta Sauce
Ingredients You’ll Need:
- 2 tablespoons olive oil or unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
- Fresh sage leaves, for garnish
- 8 oz pasta (tagliatelle or fettuccine recommended)
- Pasta cooking water, reserved (about 1/4 cup)
How Much Time Will You Need?
This creamy pumpkin pasta sauce is quick and easy! You’ll need about 15 minutes for preparation and cooking. In total, you can whip up this delicious dish in less than half an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook it according to the package instructions until it’s al dente. Don’t forget to reserve about 1/4 cup of the pasta cooking water before you drain it. This will help you adjust the sauce later if needed!
2. Prepare the Garlic:
While your pasta is cooking, heat the olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Make sure to keep an eye on it so it doesn’t burn!
3. Add Pumpkin Puree:
Now, stir in the pumpkin puree and cook for 2-3 minutes, just until it’s warmed through. This step enhances the pumpkin flavor and makes the sauce nice and cozy.
4. Make it Creamy:
Lower the heat a bit and slowly stir in the heavy cream until the sauce is smooth and velvety. You’ll want to mix it well, letting the cream incorporate into the pumpkin.
5. Mix in Cheese and Spices:
Next, add in the grated Parmesan cheese and ground nutmeg, stirring until the cheese melts and everything is well combined. This is where the dish starts to get its rich flavor!
6. Season the Sauce:
Season your sauce to taste with salt and freshly ground black pepper. If you like a little kick, add a pinch of red pepper flakes too!
7. Combine with Pasta:
Now it’s time to bring it all together! Add the cooked pasta directly into the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, you can add the reserved pasta water a little at a time to get your desired consistency.
8. Serve and Garnish:
Your delicious pumpkin puree pasta is ready! Plate it up and garnish with some freshly grated Parmesan cheese, a few fresh or crispy sage leaves, and an extra pinch of red pepper flakes if you wish.
9. Enjoy Your Meal!
Serve immediately while it’s hot, and enjoy this comforting and creamy dish that’s perfect for autumn or any time you crave something special!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast or steam it until tender, then blend it until smooth before using it in the sauce. This will give you a fresh and flavorful twist to the dish.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half, whole milk, or even a non-dairy milk like almond or coconut milk. Just keep in mind that the sauce may be slightly less creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop, adding a splash of milk or water to help bring back the creamy consistency.
Can I Make This Sauce Spicier?
Definitely! If you enjoy heat, feel free to add more red pepper flakes or even a dash of cayenne pepper to the sauce. Just start with a small amount and adjust to your taste!
