Creamy Pumpkin Sage Pasta Sauce Autumn on a Plate
Table of Contents
Recipe Introduction
Ever had one of those days where you just crave comfort? I have! And that's where this Pumpkin Pasta Sauce comes in.
Honestly, I think it is one of my favorite autumn pasta recipes . It’s like a warm hug in a bowl, I promise!
A Taste of Autumn
This Pumpkin Pasta Sauce is a celebration of fall. It's inspired by Italian flavors but has a cozy, American twist.
Imagine sweet pumpkin meeting savory sage , with a creamy finish. This creamy pumpkin pasta recipe is perfect for a quick weeknight dinner or a relaxing weekend meal.
Think Thanksgiving dinner but in a pasta bowl.
Quick and Easy Autumn Delight
This recipe is surprisingly simple. It's an easy pumpkin sauce to make! You only need about 40 minutes from start to finish, including prep time.
The recipe yields 4 servings, perfect for a small family or a couple with leftovers!
Why You'll Love This Pumpkin Pasta Sauce
This Healthy Pumpkin pasta is packed with Vitamin A and fiber. I love that this Pumpkin Pasta Sauce recipe is perfect for a chilly evening.
It’s also a fantastic way to sneak in some extra veggies. What makes this recipe truly special is the combination of flavors.
It’s sweet, savory, and utterly comforting!
Ready to get cooking? Let's dive into the ingredients you'll need to make this sage pumpkin pasta sauce magic happen.
Let's Get Cooking: Ingredients & Equipment for Pumpkin Pasta Sauce !
Alright, let's talk grub! First, what you need to make this epic pumpkin pasta sauce recipe . Then, some deets on making sure it's chef's kiss quality.
I’ve made a gazillion pasta sauces, and I promise this creamy pumpkin pasta is a winner. Ready to dive in?
Main Ingredients: The Stars of Our Autumn Pasta Recipes
Okay, here’s the lowdown. I once tried skipping the onion. Huge mistake. Don't be me!
- Olive oil: 1 tablespoon (15 ml)
- Yellow onion: 1 small , finely chopped (about 1 cup, 150g)
- Garlic: 2 cloves , minced (about 2 teaspoons, 6g)
- Dried sage: 1 teaspoon (3g)
- Dried nutmeg: ½ teaspoon (1g)
- Red pepper flakes: ¼ teaspoon (optional, 0.5g)
- Pumpkin puree: 1 (15 ounce) can (425g). The puree must be pure. Check the can! No pie filling, please! It messes up the flavor. It should be healthy pumpkin .
- Vegetable broth: 1 cup (240 ml) - Low sodium is better
- Heavy cream: ½ cup (120 ml)
- Parmigiano Reggiano : ¼ cup grated, plus more for serving (30g). Seriously, fresh is best.
- Salt and freshly ground black pepper: To taste
- Pasta: 1 pound (454g). Penne, rigatoni, or farfalle work great. The type of Pumpkin Pasta will add a new dimension to it.
Seasoning Notes: The Secret Sauce (Literally!)
Sage and nutmeg are the MVPs. Don't skimp. Also, the red pepper flakes give it a nice kick, but leave them out if you're spice averse.
Honestly, this Sage pumpkin pasta sauce smells incredible while it's cooking. If you are going for a Vegan pumpkin pasta sauce , feel free to skip the cream and Parmigiano Reggiano .
- Essential combo: Sage and nutmeg. Think autumn!
- Flavor enhancers: Garlic brings out the sweet.
- Substitutions: Thyme or rosemary for sage, if needed.
Equipment Needed: Keep It Simple!
You don't need a fancy kitchen. Honestly, I made this for years with basic stuff.
- Large pot or Dutch oven: For the sauce
- Large saucepan: For the pasta
- Colander: Obvious, right?
- Wooden spoon or spatula: For stirring.
Alright, we're ready to rock. Let's make some Easy pumpkin sauce ! This creamy Pumpkin Pasta Sauce is gonna be amazing.
Creamy Pumpkin & Sage Pasta Sauce: Autumn on a Plate!
Oh my gosh, autumn is totally my jam! And what screams autumn more than a Pumpkin Pasta Sauce ? Honestly, this creamy pumpkin pasta is like, a hug in a bowl.
Forget the basic tomato sauce, we're leveling up our pasta game today! Let's get our aprons on, shall we?
Prep Like a Pro: Your Mise en Place Mission!
Okay, first things first: let's get organized. Chop one small yellow onion and mince two cloves of garlic. Measure out one teaspoon of dried sage and half a teaspoon of dried nutmeg.
Grab one 15-ounce can of pumpkin puree. Make sure it's puree and not pumpkin pie filling. Nobody wants a sweet surprise in their pumpkin pasta .
You know?
Time saving tip: Get all your ingredients prepped before you even turn on the stove. It's a game changer!
Let's Get Cooking: The Super Easy Steps
- Cook one pound of your favorite pasta in salted boiling water. Reserve one cup of the pasta water. Drain the pasta.
- Heat one tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes . Then, add the garlic, sage, nutmeg, and a pinch of red pepper flakes (if you're feeling spicy) and cook for 1 minute until fragrant.
- Stir in the 425g pumpkin puree and 240ml vegetable broth. Bring to a simmer, scraping up any yummy browned bits from the bottom of the pot.
- Reduce the heat to low and simmer for 10 minutes , stirring now and then.
- Stir in 120ml heavy cream and 30g grated Parmigiano Reggiano. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss until coated. Add a little of the reserved pasta water if the sauce is too thick.
- Serve immediately with extra Parmigiano Reggiano.
Secret Chef Moves: Pro Tips for the Win!
Want to take your sage pumpkin pasta sauce to the next level? Roast your own pumpkin! It adds a ton of flavor.
Cut it in half, scoop out the seeds, roast at 400° F ( 200° C) until tender, then scoop out the flesh and puree.
Trust me, it's worth it!
Vegan pumpkin pasta sauce ? Swap the heavy cream for coconut cream or cashew cream. Nutritional yeast makes a surprisingly good stand-in for Parmesan, too. Seriously delicious!
Avoid overcooking the pasta! Al dente is the key. It absorbs the sauce much better! Nobody likes a soggy noodle!
So there you have it! This easy pumpkin sauce recipe is perfect for autumn pasta recipes . It's cozy, it's comforting, and it's ridiculously tasty. Enjoy!
Recipe Notes: Nailing That Pumpkin Pasta Sauce !
Alright, let's talk about the nitty gritty. You know, the bits that make all the difference. These are my thoughts on really making this Pumpkin Pasta Sauce recipe sing.
Serving Up Autumn Goodness: Plating and Pairings
Okay, presentation matters! Swirl that Creamy pumpkin pasta on a plate. Garnish with extra Parmigiano Reggiano and a fresh sage leaf. Fancy, right?
For sides? Think simple. A green salad works. Crusty bread is great for sopping up the Easy pumpkin sauce .
For drinks? A crisp white wine is a winner.
Storing Your Liquid Gold: Tips and Tricks
Got leftovers? Lucky you! Pop that Sage pumpkin pasta sauce in the fridge. It’ll keep for about 3-4 days. Make sure it's in an airtight container.
Freezing? Yeah, you can! Just be aware that the texture might change a bit. Reheat gently on the stovetop. Add a splash of broth if needed.
Remixing the Recipe: Variations for Every Mood
Want a Vegan pumpkin pasta sauce ? Easy peasy. Swap heavy cream for coconut cream. Nutritional yeast is your friend in place of Parmigiano Reggiano .
Feeling spicy? Add a pinch of cayenne. It's awesome!. Want to swap it for other Autumn pasta recipes using butternut squash or sweet potatoes..
Healthy Pumpkin Power: Nutrition Lowdown
This Pumpkin Pasta Sauce isn't just tasty, it's good for you too! Pumpkin is packed with vitamins and fiber. The sauce has about 450 calories per serving.
You also get about 18g of protein, 20g of fat, 55g of carbohydrates. It’s a decently balanced meal, right?
So, there you have it! A few extra pointers to make your Pumpkin Pasta experience amazing. Don't be scared to experiment. It's all about having fun and enjoying the process.
Frequently Asked Questions
Can I make this Pumpkin Pasta Sauce ahead of time? I'm a busy bee!
Absolutely! You can prepare the pumpkin pasta sauce 2-3 days in advance. Store it in an airtight container in the refrigerator. When ready to use, simply reheat it on the stovetop over medium low heat, stirring occasionally, until warmed through.
You might need to add a splash of broth or water to loosen it up if it has thickened too much overnight.
Help! My Pumpkin Pasta Sauce is too thick. What can I do?
Don't panic, it happens to the best of us! Simply stir in a little more vegetable broth or, even better, some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starchy pasta water will not only thin it out but also help the sauce cling to the noodles like a dream.
I'm trying to be healthy. Are there any lighter substitutions I can make in this Pumpkin Pasta Sauce recipe?
You bet! To lighten things up, you can swap the heavy cream with half and-half or even a little bit of plain Greek yogurt for a tangy twist. You can also use low-sodium vegetable broth to reduce the overall salt content. For an even healthier option, consider using whole wheat pasta, which provides more fiber.
Can I freeze leftover Pumpkin Pasta Sauce? I always make too much!
Yes, you can definitely freeze leftover sauce! Allow the sauce to cool completely before transferring it to an airtight container or freezer bag. It's best to use it within 2-3 months for optimal quality. When you're ready to enjoy it, thaw it overnight in the refrigerator and reheat it on the stovetop.
Be aware that the texture might change slightly after freezing, so you might need to whisk it vigorously to restore its creaminess, like giving it a good pep talk!
I don't have sage on hand. What's a good substitute for sage in this Pumpkin Pasta Sauce?
No sage, no problem! Dried thyme or rosemary make excellent substitutes. Use about the same amount as the sage called for in the recipe. If you only have Italian seasoning blend, that will work in a pinch too, as it contains both thyme and rosemary.
Just remember, taste as you go and adjust to your liking - cooking is all about having a bit of fun in the kitchen!
What kind of pasta is best with this Pumpkin Pasta Sauce? Does it matter?
While penne, rigatoni, and farfalle are great options because their shapes allow them to grab onto the sauce, you can really use any pasta you love. Shells (conchiglie) are another good choice for scooping up the creamy sauce.
Ultimately, it comes down to personal preference, so go with whatever pasta tickles your fancy no judgement here! Just cook it al dente for the best texture and taste.
Creamy Pumpkin Sage Pasta Sauce Autumn On A Plat
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 20g |
| Fiber | 6g |