Description
This easy pumpkin pasta sauce recipe combines creamy pumpkin puree with aromatic sage and nutmeg, creating a comforting and flavorful sauce perfect for autumn or any time you crave a cozy meal. Ready in just 25 minutes, it’s a delightful way to enjoy pasta with a seasonal twist.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Pasta and Garnish
- Cooked pasta of choice
- Fresh parsley or basil for garnish
Instructions
- Sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add pumpkin and liquids: Pour in the canned pumpkin puree, heavy cream (or coconut milk for a dairy-free option), and vegetable or chicken broth into the skillet. Stir well to combine all ingredients.
- Simmer the sauce: Bring the sauce mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld together.
- Season and finish: Stir in grated Parmesan cheese, ground sage, ground nutmeg, salt, and pepper. Continue simmering the sauce for another 2-3 minutes to blend the flavors and adjust seasoning as needed.
- Toss with pasta and serve: Add your cooked pasta to the skillet and toss it with the pumpkin sauce until fully coated. Serve the pasta warm, garnished with fresh parsley or basil for an added burst of color and freshness.
Notes
- Use coconut milk instead of heavy cream for a dairy-free alternative.
- Adjust seasoning to taste, especially with salt and pepper, depending on your broth and Parmesan saltiness.
- Can be served with any type of pasta such as penne, fettuccine, or spaghetti.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
