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Creamy Pumpkin Pasta Sauce

A bowl of pasta coated in a rich, creamy pumpkin pasta sauce, garnished with fresh sage.
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A simple and creamy fall pasta sauce made with pumpkin puree, sage, and brown butter. Perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 tablespoon chopped fresh sage
  • 1 pound pasta (such as rigatoni or ravioli)

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute. Do not burn the garlic.
  3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese.
  4. Bring the sauce to a simmer, then reduce heat to low.
  5. Season with salt and pepper. Stir in the fresh sage.
  6. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Cook your chosen pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  8. Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and sage if desired.

Notes

  • For a dairy-free option, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese.
  • This sauce pairs well with rigatoni, penne, or stuffed ravioli.
  • You can add cooked chicken, sausage, or roasted vegetables for a heartier meal.
  • Consider this a great alternative to traditional Alfredo sauce for a seasonal twist.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-pasta-sauce/