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Bowl of creamy pumpkin pasta sauce topped with herbs, representing autumn flavors.

Pumpkin Pasta Sauce

A creamy Pumpkin Pasta Sauce that elevates your pasta dishes with warm, comforting flavors reminiscent of fall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: American, Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 Tablespoons salted butter Adds richness; can substitute olive oil for a lighter version.
  • 1/2 piece onion, finely diced Provides a subtle sweetness; shallots work great too!
  • 1 Tablespoon minced garlic Brings depth; fresh is best, but jarred can work in a pinch.
  • 1 Tablespoon fresh sage, finely chopped Infuses earthiness; rosemary is a fantastic alternative.
  • 15 oz pumpkin puree The star ingredient; make sure it's pure pumpkin-style, not pie filling.
  • 1/2 cup heavy cream Adds a luxurious creaminess; half-and-half can be used for a lighter option.
  • 1/2 cup chicken broth Enhances the flavor; vegetable broth is a perfect vegetarian option.
  • 1/4 cup parmesan cheese Introduces umami; nutritional yeast is a great vegan alternative.
  • 1/2 tsp sea salt To taste; you can opt for low-sodium broth to control saltiness.
  • 1/4 tsp smoked paprika Provides warmth and depth; regular paprika works well, too.
  • 1/4 tsp pepper Adds a kick; white pepper offers a different flavor profile.
  • 16 oz bucatini pasta Supports the sauce well; fettuccine or penne can be substituted.

Method
 

Cooking
  1. Cook butter, onion, garlic, and sage in a 5-quart saucepan, covered, until the onion is soft (about 5 minutes), stirring often.
  2. Add the pumpkin puree, heavy cream, chicken broth, parmesan cheese, sea salt, paprika, and pepper, then stir to combine.
  3. Simmer for 15-20 minutes, or until the sauce is warm and thickened without boiling. Taste and adjust salt and pepper as needed.
  4. Stir into pasta and serve garnished with parmesan cheese and fresh sage.

Notes

For maximum flavor clingage, pair the sauce with bucatini pasta, top with freshly grated parmesan and a garnish of sage. Store leftovers in an airtight container in the fridge for up to three days.