Pumpkin Pasta Sauce
A creamy, savory pumpkin pasta with garlic, Parmesan, sage, and warm spices. This easy fall-inspired dinner comes together in just 30 minutes.
Equipment
- Large pot
- Large skillet
- Colander
- Wooden spoon or spatula
- Measuring Cups
- Measuring spoons
- Grater
Ingredients
- 12 oz pasta
- 1 cup pumpkin puree
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried sage
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- Salt to taste
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the diced onion and cook for 3 to 4 minutes until softened.
- Add the minced garlic and cook for 30 to 60 seconds.
- Stir in the pumpkin puree, sage, nutmeg, black pepper, and salt.
- Cook for 2 to 3 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream.
- Add the Parmesan cheese and stir until melted and creamy.
- Add 1/4 cup of reserved pasta water and stir until the sauce is smooth.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Add more pasta water as needed until the sauce reaches a silky consistency.
- Cook for another 1 to 2 minutes over low heat.
- Serve immediately with extra Parmesan, fresh sage, parsley, or toasted pumpkin seeds.
Notes
Nutritional Information per serving:
- Calories: 520 kcal
- Carbohydrates: 65 g
- Protein: 17 g
- Fat: 22 g
- Saturated Fat: 10 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 430 mg
