Pumpkin Pasta Sauce with Mushrooms and Sage
This post is sponsored by Garofalo ®Pasta. All opinions are my own. All of my remarks and ideas are completely my own. This simple yet exquisite Pumpkin Pasta Sauce with Mushrooms and Sage, paired with Garofalo®Penne Ziti Rigate, will elevate your midweek supper to a higher level. This delicious pasta dish, which is garnished with even more fresh sage, Parmesan cheese, and toasted walnuts, has a thick, creamy texture and is brimming with exquisite flavor. This vegetarian spaghetti recipe, which is healthier than some, derives its creamy texture from canned pumpkin purée and a small amount of cream cheese, rather than from a large amount of heavy cream.
This magnificent dish may be prepared and served to your family in less than 30 minutes, which is an added bonus!
Pumpkin Pasta Sauce with Garofalo Penne Rigate Pasta
Cooking supper might be one of the most pleasurable and rejuvenating activities you can do during the day. As for me, I feel it is more vital than ever to gather my family around the dinner table these days, and a wonderful meal is one way to do this. Even in the midst of a hectic schedule, it is feasible to prepare delicious meals without sacrificing flavor. It is not necessary to make dull or difficult weeknight dinners when you choose Garofalo pasta, the gourmet pasta that is perfect for daily meals, as an option.
I found Garofalo pasta at my local Ingles
Garofalo’s Pastificio, which is located in Gragnano, is the oldest and longest continuously functioning pasta factory in Italy, having been in operation since 1789—that’s more than 200 years! Garofalo’s pasta is made with 100 percent of the highest-quality durum wheat semolina and is dyed with a traditional bronze dye to give it a coarse and porous texture that allows sauce to adhere to it more effectively. It’s worth noting that Garofalo pasta comes in completely transparent packaging, which means there’s nothing to hide and everything to share while you’re shopping for pasta.
Not only is it easy, but it is also the greatest gourmet pasta for everyday dinners.
Fortunately, Garofalo’s imported pasta is available in the United States at retailers such as Ingles.
What is pumpkin pasta sauce?
Using pumpkin purée, cream cheese or heavy cream, Parmigiano-Reggiano, garlic, fresh sage, and other seasonings, you can create a creamy, savory sauce to serve over pasta. A similar consistency to Alfredo sauce, but without the calories, is achieved by using pumpkin puree. Sliced mushrooms are used in today’s pumpkin sauce recipe to give it a more earthy flavor, but you could alternatively use diced yellow onions in place of the mushrooms.
How to make creamy pumpkin pasta sauce
- Melt the butter in a large pan over medium heat, then add the mushrooms, garlic, and freshly chopped sage and cook until the mushrooms are tender. Cook for approximately 3 minutes, or until the vegetables are soft. Stir in the vegetable broth, pumpkin purée, chili powder, salt, pepper, and nutmeg until everything is well-combined. Once the sauce has reached a soft simmer, take the skillet from the heat and whisk in the cream cheese and Parmesan cheese until the cheese is completely melted. It’s now time to prepare the pasta.
What goes with pumpkin pasta sauce?
While I served my pumpkin pasta sauce over penne pasta, it would also be delicious over linguine pasta.
Garnishing the dish with fresh sage, Parmesan cheese, and toasted walnuts brings out the already excellent taste of the sauce even more.
How to cook the perfect pasta
The key to consistently excellent pasta is to use a large pot and enough of water so that the pasta has plenty of area to boil without adhering to the bottom of the pot. Here’s how it’s done:
- A large pasta or soup pot should have enough of water in it, and it should be placed over high heat. A decent ratio for dry store-bought pasta is 4 quarts of water to 1 pound of dry store-bought pasta. Add 2 teaspoons salt to a large pot of boiling water and bring it to a rapid boil
- Add the pasta to the boiling water and toss it for a minute or two with a pasta fork
- Drain and set aside. Set your timer according to the directions on the box after the water has returned to a boil. Check sure the pasta is cooked al dente, which means it is soft but still has a little bite in the center, by tasting it. Reserve approximately a cup of the cooking liquid for later use, and then drain the pasta in a strainer without rinsing
- Bring back the pasta and combine it with the sauce in a large saucepan. Incorporating a portion of the saved cooking liquid helps to thin the sauce while also assisting in making the sauce adhere to the cooked pasta.
How to toast pecans
- To toast nuts on the stovetop, place the pecans in a nonstick frying pan over medium-low heat and toast for about 5 minutes. Prepare the vegetables, stirring regularly, for 5 to 10 minutes, or until they are aromatic and have become a little deeper in color. To toast pecans in the oven, follow these steps: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Pecans should be spread out evenly in a single layer on a parchment-lined baking sheet. Preferably, bake for 8 to 10 minutes, or until they have become somewhat deeper in color, taking care not to burn them.
Garofalo items such as Linguine Pasta and Ditalini Pasta, as well as other recipes, may be of interest to you. Try them out in these delectable dishes:
- Lemon Chicken Scallopini with Capers and Olives is a delicious dish to prepare. Italian Sausage Butternut Squash Pasta Bake is a quick and easy pasta meal that tastes like you’re dining in a good Italian bistro. It’s done in 30 minutes and tastes like you’re eating in a nice Italian bistro. Nikki’s Pasta e Fagioli Soup is a hearty supper dish made with spicy Italian sausage, sweet, creamy butternut squash, and smoked Gouda cheese. This pasta and bean soup is a simple Italian soup dish that can be cooked in a Dutch oven or a slow cooker with ground beef and ditalini pasta
- It is delicious.
A delicious vegetarian recipe, Pumpkin Pasta Sauce may be made even heartier by adding browned sweet Italian sausage to the mix. If you have meat-eaters in your family, you can make it even heartier by adding browned sweet Italian sausage to the mix.
Your shares are essential to the growth of this site, and I appreciate each and every one of them. Does this dish seem like something someone you know might enjoy? I would much appreciate it if you could share it on Facebook or on your favorite Pinterest board! Preparation time: 10 minutes Approximately 15 minutes to prepare Time allotted: 25 minutes
- 16 ounces Garofalo penne rigate pasta
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms
- 2 garlic cloves chopped
- 1 cup sliced shiitake mushrooms 2-1/2 tablespoons roughly chopped fresh sage (distributed)
- 2 cups vegetable broth
- 1 cup pumpkin purée
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 2-1/2 ounces melted cream cheese
- 2 cups vegetable broth 1/2 cup grated Parmesan cheese, divided
- 1/2 cup chopped toasted nuts (optional)
- 1/2 cup sour cream
- Bring 4 quarts of water and 2 tablespoons kosher salt to a boil in a large pasta pot over high heat until the water is completely absorbed. Cook the Garofalo penne rigate pasta for 11 minutes, or until it is al dente, according to package directions. Drain the water, but do not rinse it. 1/2 cup of the pasta water should be set aside for the sauce later. While the pasta is boiling, melt the butter in a big deep pan over medium heat until it is completely melted. Continue to sauté for 3 to 4 minutes, or until the mushrooms have become soft and the garlic has become fragrant, adding more sage if necessary, or until the garlic is fragrant
- Stir in the vegetable broth, pumpkin purée, chili powder, salt, pepper, and nutmeg, and bring the sauce to a soft boil, stirring occasionally. Serve immediately. Remove the pan from the heat and add the 1/2 cup of pasta cooking water that was saved
- Stir in the cream cheese and 1/4 cup Parmesan cheese until the cheese is melted, then remove from heat. Toss in the drained penne pasta until it is evenly coated with the sauce. Sprinkle the remaining 1/2 tablespoon chopped fresh sage, 1/4 cup Parmesan cheese, and toasted walnuts on top before serving
To toast nuts on the stovetop, place the pecans in a nonstick frying pan over medium low heat and toast for about 5 minutes. Cook, stirring periodically, for 5 to 10 minutes, or until the onions are aromatic and a little deeper in color, depending on your preference. To toast pecans in the oven, follow these steps: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Pecans should be spread out evenly in a single layer on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until they have become somewhat deeper in color, taking care not to overcook them.
1Serving Size (in grams): Calories:232 13 g of total fat 5 g of saturated fat 0 g of Trans Fat 7 g of unsaturated fat Cholesterol:20mg Sodium:442mg Carbohydrates:24g Fiber:3g Sugar:3g Protein:7g
Pumpkin Pasta with Toasted Walnuts and Spinach
You have arrived to the following page: Pasta with toasted walnuts and spinach made with creamy pumpkin, topped with a creamy pumpkin sauce. This Pumpkin Pasta with Toasted Walnuts is ready in 20 minutes. Spinach is a delicious side dish for the fall season! Besides being incredibly tasty, this creamy pumpkin pasta with toasted walnuts and spinach dish is also quite healthful. You could serve it at an autumn dinner party or as a simple evening supper. Two weeks ago, I demonstrated how to make this creamy pumpkin pasta for a large group of people at my “all about pumpkin demonstration.” Though everyone in the room enjoyed the scent, there were more than a few side-eyes sent their way.
- The majority of participants claimed they couldn’t detect any pumpkin flavor.
- Pumpkin does not have a very distinctive flavor.
- There is one important exception to this rule.
- This Pumpkin Pasta with Toasted Walnuts is ready in 20 minutes.
- That is not the terminology I am use now.
- Today, I utilized leftover canned pumpkin to make a lovely, silky smooth pumpkin pasta sauce that is packed with nutrients.
- It contains vitamin C, beta-carotene, and fiber, all of which can help to keep your immune system strong and your skin looking radiant when the weather begins to drop.
- Chickpea pasta may be used to provide additional protein and fiber to the meal without altering the flavor too much, according to the recipe.
If you’re living on the edge, boil some water and prepare some plain, old-fashioned white spaghetti. I’m just being sarcastic, of course. Make use of the spaghetti that is most convenient for you and your family. Just make sure you don’t overcook it.
Can you make a dairy-free pumpkin sauce?
Yes. I added a small amount of half-and-half in this recipe since it gives the sauce a nice texture and richness that I enjoy. If you are trying to avoid dairy, consider substituting a little extra olive oil and broth for the milk or cream. By making this modification, you may convert the dish into more of a pantry dinner. The parmesan, of course, adds a lovely savory, salty flavor to the dish. If you are making a vegan recipe, you can omit it. You may add a little amount of nutritional yeast to the sauce and mix until smooth if you find that the dish need a little more flavor or texture.
How to make pumpkin pasta sauce
To make the sauce, sauté fresh garlic in olive oil until aromatic, about 30 seconds. Add the rest of the ingredients and bring it to a simmer. I’ve discovered that the longer this sauce is simmered, the better it tastes. I find that it tastes even better the next day, which makes it the ideal pumpkin pasta sauce for meal prep! Throughout the week, I kept it in a mason jar and utilized it as needed. It also freezes exceptionally nicely on its own. Add a couple of huge handfuls of baby spinach to the pumpkin sauce after it is finished cooking.
Prepare the dish and garnish with roasted walnuts and grated Parmesan to make it more visually appealing while also adding more taste and texture.
It will appeal to both children and adults.
This dish will keep for approximately 3 days in the refrigerator.
Ways to use up leftover canned pumpkin
If you open a new can of pumpkin for this recipe and find yourself with a lot of extra pumpkin, here are some suggestions on how to use up the remainder:
- This pumpkin spaghetti sauce recipe may easily be doubled. I’m a strong believer in the concept of cooking (and cleaning) once and consuming twice! You will not be disappointed if you have an extra batch of this sauce ready to go in a month’s time. Attempt to make my simplehomemade pumpkin spice granola
- Extra pumpkin may be mixed with oats or Greek yogurt. Give your dog the leftover plain pumpkin if you have any leftover. She will like it either on its own or combined with her normal diet. My Biscuit enjoys it as a treat, and it is also beneficial to her stomach.
Make this healthy dish for yourself and see how it works. Save it for later and make sure to tag me on Instagram if you make it! Follow Me on Pinterest for more ideas!
Pumpkin Pasta with Toasted Walnuts and Spinach
Besides being delicious and healthful, this creamy pumpkin pasta with toasted walnuts and spinach meal takes only 20 minutes to prepare. You could serve it at an autumn dinner party or as a simple evening supper. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course Description: Entrance, Main Course Cuisine:American Pumpkin spaghetti is the key word here. Servings:4people Calories:388kcal
- 1 tablespoon extra virgin olive oil
- 2 cloves minced fresh garlic
- 1 cup pure pumpkin puree (I used canned)
- 2 tablespoons half and half (substitute coconut milk for a vegan sauce)
- 1 cup vegetable broth
- Pinch ground nutmeg
- Freshly cracked black pepper and salt to taste
- 8 ounces shells or bowtie pasta 2 cups baby spinach, piled high
- 1/4 cup chopped toasted walnuts
- Parmesan cheese (optional
- Crushed walnuts can be substituted for Parmesan cheese in a vegan version.)
- Cook the pasta according to the directions on the package. Drain the liquid and set it aside, but keep it warm. While the pasta is cooking, heat the olive oil and minced garlic in a large pan over medium heat until the garlic is fragrant. Cook for only a few minutes, or until the spices are aromatic. Add the tomato paste and pumpkin, whisking constantly, until everything is smooth. Combine the vegetable broth, nutmeg, salt, and pepper in a large mixing bowl. Stir until everything is well-combined. Allow for around 5 minutes of cooking time on low heat. Toss in the spinach. Cook until the spinach is just beginning to wilt. Toss the pasta in the sauce until it is well coated. Serve with a sprinkle of walnuts and Parmesan, if preferred
Tips for creating pumpkin pasta sauce include the following:
- Depending on the broth you’re using, you may need to adjust the salt. For example, if you are using a broth with reduced sodium content, you may adjust the salt to your liking. Store the pasta sauce in a mason jar in the refrigerator for up to 3 days. I think it tastes even better the next day after you cook it. In a small saucepan over low heat, reheat the pumpkin sauce until it is warm. If necessary, thin it with heated broth to get the desired consistency.
Cook up some Creamy Pumpkin Pasta Sauce to pour over spaghetti or to use as a fall-inspired addition to your favorite meals. This delectable sauce takes about 10 minutes to prepare and is made entirely of pantry ingredients. With this simple pumpkin sauce, you can transform foods such as lasagna and mac & cheese into something more autumnal. Alternatively, you might use it to make pumpkin pizza.
Because the pumpkin taste is mild, it is also a favorite with children, particularly those who enjoy fettucine Alfredo. Increase the amount of Parmesan cheese and buttery skillet shrimp you use for a fast and satisfying supper. Go to the following page:
- How to Make This Recipe
- Ingredients and Substitutions
- Low-Carb Pasta Options
- Pictures of the Instructions
- Why You’ll Love This Recipe What to Serve with Pumpkin Pasta Sauce
- How to Store Pumpkin Pasta Sauce Additional Pumpkin Recipes
- The recipe
Why You’ll Love This Recipe
- It just only five ingredients and takes around ten minutes to prepare. It is possible to prepare it ahead of time and freeze it. The sauce is low in carbohydrates and contains pumpkin, which provides a nutritious boost. It is adaptable and may be used in any dish in place of conventional sauce
- It is also inexpensive.
Ingredients and Substitutions
The following are the ingredients you’ll need to produce creamy pumpkin pasta sauce:
- Pureed pumpkin (you’ll just need a portion of a can) Make a double batch to ensure that you can utilize it all, or store the other half to use in another dish, such as pumpkin dip. Heavy Cream- Half-and-half and full milk are also acceptable substitutes. It becomes less creamy when the amount of milk fat is reduced. Sautéing the garlic in olive oil is a common technique. Instead of using butter, you might use olive oil. Garlic is finest when it is fresh and is highly recommended. A shallot or chopped onion can be used in place of the shallot. If you want to experiment with garlic powder, start with a dash and taste the sauce before adding more. Nutmeg can be substituted for cinnamon for a different taste. Parmesan Cheese- You may omit this if you choose, or you can double it for the pumpkin Alfredo sauce.
Use only a portion of a can of pumpkin puree for this recipe. Produce a double batch to ensure that you can use it all, or save the other half to use in another recipe, such as pumpkin dip Heavier cream is preferable, but half-and-half and whole milk are also acceptable alternatives. It becomes less creamy as you reduce the amount of milk fat you use. When sautéing the garlic, olive oil is used. It is possible to substitute butter. When it comes to garlic, fresh is always best. Instead of the shallot, use finely chopped onion.
If you don’t like the flavor of nutmeg, try substituting cinnamon.
Soy milk may be used to create a dairy-free pumpkin sauce. Also, you may omit the Parmesan cheese or substitute nutritional yeast for the cheese. By substituting butternut squash puree for the pumpkin puree in this recipe, you may create Butternut SquashSpaghetti Sauce.
Low-Carb Pasta Options
Don’t be discouraged if you’re watching your carb intake. This pumpkin sauce is inexpensive and easy to make. However, what you serve it with might make or break it. It’s delicious with Carba-Nada noodles when I’m not serving it with spaghetti squash, which is more often. Shirataki noodles are another another excellent choice.
Directions with Pictures
The following is a recipe for pumpkin pasta sauce:
- In a medium-sized sauce pan, heat the olive oil over medium heat until shimmering. Add the garlic and cook for approximately 1 minute, or until it is tender. Whisk together the pumpkin puree, heavy cream, nutmeg, salt, and pepper in a large saucepan until smooth. Continue to cook until the pumpkin sauce is just ready to boil, then decrease the heat to a simmer and continue to cook for another 4-5 minutes. Add the Parmesan cheese and mix well. It’s best if you can cook the pasta while you’re preparing the sauce.
Tip: This pumpkin sauce has a rich, thick texture and really adheres to the noodles when you make it. You may reserve some pasta water and toss it into the sauce if you like a little thinner consistency to your sauce. Water and extra cream may also be used in addition to the above. The yield is around 2 cups. The serving size is one and a third cup.
What Goes Well With Pumpkin Pasta Sauce?
Use it in the same way as you would any other jar of spaghetti or marinara sauce. Combine it with browned chicken and apple sausage, then mix in some chopped spinach for a delicious meal. Here are some other suggestions to get you started:
- Every sort of pasta noodle
- Any type of spiralized vegetable, including zucchini and sweet potato
- Ravioli and tortellini
- And any other dish you can think of. Pasta dishes such as baked ziti and lasagna are popular. Macaroni and cheese
- Macaroni and cheese Meatballs
- Serve over steamed veggies such as cauliflower and broccoli.
Refrigerator: Store in an airtight jar for 3-4 days in the refrigerator. Store in the freezer for up to three months in an airtight container. A great feature of this creamy pumpkin pasta sauce is that it can be made in big batches and frozen for use in pumpkin-infused meals throughout the season. A little mason jar without a neck is seen in the illustration. If you are using a glass jar, make sure there is enough space for the sauce to expand. Leave about 34 of an inch at the top of the pile.
When you’re ready to serve it, cook it in a saucepan over medium-low heat on the stovetop, stirring constantly to ensure that all of the ingredients are evenly distributed.
More Pumpkin Recipes
Have you tried this recipe yet?
Please leave a rating and let us know what you thought of it!
- A tablespoon of unsalted olive oil
- 2 garlic cloves, crushed or minced
- 1 cup pumpkin puree
- 1 cup heavy cream (or half and half or whole milk)
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Parmesan cheese, grated or shredded
- 1 teaspoon nutmeg
- In a sauce pan, heat the olive oil over medium heat until it has melted. Cook for approximately 1 minute after adding the garlic. In a sauce pan, mix the pumpkin, nutmeg, and cream until well combined
- Increase the heat to medium and cook, stirring periodically, until the mixture is just ready to boil. Reduce the heat to low and cook for approximately 4-5 minutes. The consistency of the mixture will begin to thicken. If you want to thin out the consistency, see to the notes. If you’re using cheese, stir it in. Enjoy! Make use of it in the same manner that you would any other dish that calls for pasta sauce.
More information and directions may be found in the images above. The recipe yields around 2 cups. The serving size is one and a third cup. Storage: Refrigerator: Store in an airtight jar for 3-4 days in the refrigerator. Store in the freezer for up to three months in an airtight container. If you’re using a glass jar like the one seen, leave approximately 34 of an inch at the top to allow for expansion. Mason jars should not have a lip on the top or bottom. Lift the container into the refrigerator the night before you want to eat it so that it’s ready when you are.
How to thin the sauce: If desired, thin the sauce with pasta water, water, broth, or cream to get a runnier pasta sauce consistency.
CLICK HERE TO JOIN One serving contains:1g|180kcal|5g carbohydrate|2g protein|18g fat|10g saturated fat|1g polyunsaturated fat|6g monounsaturated fat|55mg cholesterol|141mg sodium|121mg potassium|1 g fiber|1 g sugar|6952IU vitamin A|2 mg vitamin C|59mg calcium|1mg iron Disclaimer on nutrition and food safetyThis piece was first published on September 25, 2014, and it has been revised to improve the reading experience.
Photograph courtesy of Perry Santanachote This pumpkin pasta sauce will provide you with all of the seasonal glory of pumpkin ravioli without the hassle of actually making your own pasta. Instead of functioning as a filler, the creamy pumpkin sauce coating the whole surface area of each strand of noodle noodles. The finest portion, though, is as follows: This recipe is nearly entirely pantry-based, which means that all of the ingredients (with the exception of the butter and cream) are most likely already in your pantry or spice rack.
So what are you waiting for?
Is Pumpkin Pasta Sauce Similar to Fettuccine Alfredo?
Pumpkin pasta sauce has a thick consistency similar to Alfredo sauce, but it does it without the aid of cheese and with far less butter and cream. By adding spices and herbs, pumpkin sauce is transformed into something that tastes like pumpkin and is also more savory.
What Goes Well with Pumpkin Pasta Sauce?
With any sort of pasta, pumpkin pasta sauce is a delicious accompaniment. To really bring out the flavors of autumn in this meal, finish it off with the following:
- Grated Parmesan
- Crispy sage leaves
- Roasted hazelnuts in brown butter
Photograph courtesy of Perry Santanachote
Can Pumpkin Pasta Sauce Be Made Without Cream (Vegan)?
The heavy cream is a supporting player in this dish, rather than the headline component. To make it vegan, simply replace the cream with water or an unsweetenednut-based milk and stir well. Substitute olive oil or Earth Balance for the butter in this recipe. A quick, simple, and festive pasta sauce that is excellent for the fall season.
- 1/2 teaspoon dried parsley, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried sage, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, 1 (15-ounce) cancrushed or diced tomatoes, 1 (15-ounce) can pumpkin purée, 1 teaspoon granulated sugar, 1 teaspoon apple cider or white wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, 1/4 cup heavy cream Pasta that has been cooked and is ready to serve
- In a small microwave-safe dish, combine 2 tablespoons unsalted butter and microwave in 30-second increments until melted, about 1 minute
- 1 (15-ounce) can crushed or diced tomatoes and their juices, 1 (15-ounce) can pumpkin purée, 1 tablespoon granulated sugar, 2 teaspoons apple cider or white wine vinegar, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried sage, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a blender and blend until smooth
- Set aside. Toss everything into a medium-sized pot. Cook for 5 to 10 minutes, stirring occasionally, until the ingredients are well cooked and the flavors have melded. Cook for another 5 to 10 minutes if the sauce has a subtle tin-like flavor after being cooked. (The sauce will continue to diminish, but will still be sufficient for 1 pound of pasta.) Stir in 1/4 cup heavy cream until everything is well-combined. Toss with al dente pasta to coat, adding a little of the pasta cooking water from the pasta pot if necessary to loosen the sauce
Prepare ahead of time: The sauce may be stored in an airtight jar in the refrigerator for up to 3 days. To freeze the sauce, portion out the sauce into 1/2 cup or one cup portions, wrap them tightly in plastic wrap, and store in the freezer for up to 6 months. Perry Santanachote is a contributor to this article. Perry is a New York-based food writer, photographer, and recipe creator who specializes in ethnic cuisine. She cooks every day and manages to eat even more frequently than that. Her recipes have appeared in publications such as Eating Well, Fine Cooking, FoodWine, The Kitchn, Thrillist, and Tone It Up.
In Denver, Colorado, Perry grew up with two grandparents who taught her the value of cooking with all five senses and never following a diet that has a name.
Perry now lives in Los Angeles with her husband and two children. She holds a bachelor’s degree in anthropology as well as a master’s degree in journalism, which is a little more practical. FollowPerry
Pumpkin Pasta in Parmesan Garlic Cream Sauce
It is possible that this content contains affiliate links. Please have a look at my disclosure policy. Cooking with roasted butternut or kabocha squash, pasta shells, and a thyme-infused garlic cream sauce is our most popular and delectable fall pasta dish. To make the ideal vegetarian pasta dish, this straightforward recipe mixes sweet squash with creamy Parmesan sauce. This delectable pasta dish blends roasted kabocha squash with a savory creamy garlic sauce that is unbelievably flavorful. Another of my vegetarian pasta recipes that receives amazing reviews is Pappardelle with Portobello Mushroom Ragu, which is another of my comfort food pasta dishes that we like making on a regular basis.
Italian Pumpkin pastas
Italy, particularly the Veneto region, has a long tradition of cooking pastas and risottos with zucchini that range in color from pale to dark green. My favorite method to serve roasted butternut squash is with pasta and cream, which I’ve always enjoyed. Using the inherent sweetness of the vegetable in combination with other ingredients such as cream and fragrant herbs creates a delectable and opulent flavor. In reality, pumpkins are far more complex and varied than the perfectly spherical orange examples (think of jack-o’lanterns), which are actually a variation known as sweet pumpkin.
Which pumpkin to use for pumpkin pasta
This recipe calls for butternut squash, which you may substitute. Alternatively, if you’re fortunate enough to come across winter squashes at your local farmer’s market, Blue Hubbard is a wonderful kind to seek for. As for the familiar pumpkins that we see every year around this time. Although they are suitable for use as decorations around Halloween, they do not taste very appetizing when consumed. This is due to the fact that they are developed to appear beautiful on front porches and spread around hay bales.
Yummy, velvety, firm-textured cooked squash made from a Japanese winter squash type with magnificent, thick, deep-orange flesh that cooks up velvety and firm-textured when cooked.
This implies that preparing this meal will be significantly simpler.
How to cut and peel a winter or butternut squash:
If you do happen to have a whole squash, here’s what you should do with it:
- Place the squash on a chopping board covered with a kitchen towel
- Remove the stem (or just leave it on if it’s securely connected) from the flower. Insert the point of a hefty (and sharp!) chef’s knife at a 45-degree angle into the stem of the plant
- Repeat. Make a see-saw motion with the knife while pushing the knife downward with great force. Similarly, repeat on the opposite side of the squash
- Using a spoon, remove the seeds from either side of the pumpkin. Using a sharp knife, cut each half into wedges. Peel the squash with a swivel peeler or with a chef’s knife: put each wedge on its side and use your chef’s knife to shave off the skin as near to the flesh as you can
More fall pasta recipes to love:
- Rigatoni with Delicata Squash
- Creamy White Bean and Turkey Pumpkin Chili
- Harvest Vegetable Salad with Chimichurri Sauce
- Creamy Butternut Squash Soup (Dairy-free)
- Rigatoni with Delicata Squash
- Rigatoni with Delicata
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Pumpkin Pasta in Parmesan Garlic Cream Sauce
The most delectable pumpkin spaghetti for the fall season: Pasta shells are tossed with roasted butternut or kabocha squash, a Parmesan garlic cream sauce, and fresh thyme in this simple pasta dish for beginners. If you get precut squash, you will only need to prepare it for a few minutes before cooking it.
This is the most comfortable vegetarian spaghetti recipe you’ll ever make! Preparation time: 15 minutes Cooking Time: 45 minutes 1 hour is the whole time allotted. CoursePastaCuisineVegetarianServings4servings
- 2 pounds (900 grams) winter squash, roughly half of a medium kabocha or butternut squash
- 14 cup (40 grams) finely chopped onion
- 14 cup (60 milliliters) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 112 cups (375 milliliters) heavy whipping cream
- 4 whole garlic cloves, peeled and smashed
- 2 sprigs thyme, plus 1 teaspoon chopped
- 3 tablespoons butter
- Peel the squash and chop it into 1-inch slices after removing the seeds. Preheat the oven to 400 degrees Fahrenheit. On a large baking sheet with a rim, toss together the squash and onion. In a large mixing bowl, whisk together the olive oil, 1 teaspoon salt, and 10 or 12 grinds of black pepper. Bake for 25 minutes, with the pan covered with aluminum foil. Remove the foil and use a spatula to gently swirl the squash around. Roast for another 15 minutes, or until the squash is soft and lightly browned
- Remove from oven. Pour the cream into a pot and bring it to a boil. Place the garlic cloves and thyme sprigs in the pot and bring to a simmer. Reduce the heat to low and keep an eye on it so that it doesn’t boil over. Simmer for 20 minutes, or until the cream has been somewhat reduced and the garlic has become tender. Remove the pan from the heat and let it soak for 10 minutes before removing the garlic and thyme from the pan. Add 1/2 teaspoon salt and 1/2 cup of the cheese and mix well. Transfer the sauce to a serving bowl along with the butter and set aside to keep warm
- Bring a 6 quart saucepan of water to a boil, along with 2 teaspoons kosher salt, to make the stock. Cook the pasta until it is firm to the bite. Drain the pasta and place it in the bowl with the sauce. Add the squash and young greens to the bowl and gently toss everything together until everything is uniformly covered in the sauce. Serve immediately. Finish by sprinkling the remaining cheese and chopped thyme on top of the dish.
- Leftovers can be kept in the refrigerator for up to 5 days. Before reheating, add a few tablespoons of cream and/or vegetable broth to taste. Consider purchasing one-pound containers of cut-up frozen kabocha or butternut squash from your local grocery shop to make this dish even quicker to prepare.
One serving contains 837 calories, 76 grams of carbohydrates, 20 grams of protein, 53 grams of fat, 26 grams of saturated fat, 135 milligrams of cholesterol, 361 milligrams of sodium, 1159 milligrams of potassium, 7 grams of fiber, and 7 grams of sugar. It also contains vitamin A (28101IU), vitamin C (81 milligrams), calcium (448 milligrams, and iron (3 milligrams).
Hey, I’m Karen
In my professional culinary career, I’ve focused on making cooking fun and possible for everyone, by providing easy-to-follow tested recipes and amazingly delicious cuisine! You may find out more about me here.
Upgrade Pasta Night This Fall with a Can of Pumpkin Purée and These Recipes
Each product featured has been chosen by the editors of Country Living. If you make a purchase after clicking on a link, we may receive a commission. More information about us. You’ll want to eat out of these bowls for the rest of the season. REN FULLER is an American actor and director who is best known for his role in the film The Great Gatsby. Looking for a creative way to make use of a pumpkin can? Make it with spaghetti and see how it turns out! It is easy to mix pumpkin’s creamy, earthy tastes with a variety of pasta dishes.
- It doesn’t get much easier than this!
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Creamy Pumpkin Marinara
The creation of this sauce was entirely by happenstance. Then I noticed a jar of leftover pumpkin purée next to a container of leftover chopped tomatoes when I opened the refrigerator door. Autumn Harvest Pasta Sauce, which I purchased at Trader Joe’s last year, came to mind as I tasted them. Because the sauce does not have a strong pumpkin taste, “Autumnal Harvest Pasta Sauce” could be a more appropriate title for this dish. It’s a mouthful, to be sure. This sauce has a flavor that is reminiscent of fall, with a tinge of spiciness.
Perhaps a pinch or two more of cinnamon, given that the pumpkin spice flavor is more about the spices than the pumpkin.
This sauce is comfortable in the same way that mac and cheese is, but it is packed with veggies. It’s the ideal method to stay warm on a cool autumn evening. I hope you enjoy it as much as I do! Please let me know how it comes out in the comments section of this post.
More Pumpkin Recipes to Enjoy
- Creamy Roasted Pumpkin Soup, perfectly roasted pumpkin seeds, and Pumpkin Fettuccine Alfredo are just a few of the recipes you’ll find here.
- Pumpkin Cheesecake Cups
- Pumpkin Bread with a Healthier Twist Pumpkin Muffins that are good for you
- Pumpkin Pancakes
More pumpkin recipes may be found here. Print
Creamy Pumpkin Marinara
- Approximately 10 minutes to prepare, 15 minutes to cook, and 25 minutes to complete
- Yield: 4 cups1 x Category:Sauce
4.7 out of 5 stars based on 69 reviews This pumpkin marinara dish has a flavor that is reminiscent of autumn. It’s a soothing dish, similar to mac & cheese, but lighter and packed with veggies. All you have to do is add spaghetti. Approximately 4 cups sauce is made from this recipe (enough to generously cover 12 ounces/4 moderate portions of pasta). Scale
- The average rating for this product is 4.7 out of 5. It’s fall in a bowl with this pumpkin marinara. Macaroni and cheese is a cozy dish, but it’s much lighter and packed with veggies. All you have to do is throw some spaghetti in the pot. A hearty 12 ounces/4 moderate servings of pasta may be made using this recipe’s approximately 4 cup sauce. Scale
- In a large pan, heat the olive oil over medium heat until it shimmers. Once the oil is shimmering, add the onion, bell pepper, and 14 tsp of salt and cook until the vegetables are soft. Cook, stirring often, for 6 to 8 minutes, or until the onions and peppers are very soft. Combine the garlic, oregano, tarragon, and cinnamon in a large mixing bowl. Cook, stirring constantly, until the mixture is aromatic, approximately 1 minute. Cook for 1 minute, stirring constantly, after which remove from heat. Stir in the pumpkin purée until everything is well-combined. Continue to cook for another 5 minutes, then remove the pan from the heat. Transfer the mixture to a blender with care, using tongs. 1 tablespoon butter and 1 teaspoon vinegar should be added. Blend until the mixture is very smooth and creamy. Season heavily with freshly ground black pepper and more salt (I normally add another 14 teaspoon salt after the first seasoning). You may make the sauce more richer by adding an additional tablespoon of butter, or even more tangy complexity by adding another teaspoon of vinegar. Using a blender, mix the ingredients. Add to the hot spaghetti and mix well. Toss the dish with freshly grated Parmesan and chopped parsley and serve immediately.
Make it dairy-free/vegan by omitting the butter or blending in olive oil in place of the butter. Make use of vegan Parmesan or remove it altogether. Create a gluten-free version: This sauce has no gluten. Simply serve it over gluten-free spaghetti to complete the meal.
▸ Nutrition Information
The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.
Served over pasta, ravioli, or gnocchi, this savory spicy sausage pumpkin pasta sauce is rich with flavorful pumpkin and makes a wonderful fall dish. This dish is really simple to prepare and is bursting with autumnal flavor. Isn’t it funny how when October comes around, everyone becomes obsessed with pumpkin? Unfortunately, I am one of those individuals. I believe that October and November are the most fruitful months for pumpkin eating, and I make every effort to make the most of my time during this period.
- In the past, I’ve used it to make a very delicious chicken bacon pumpkin gnocchi, but this year, I’m going to use it to make your new favorite pasta sauce!
- Besides using it to simply pour over pasta (as seen in the photo above), it is also a terrific alternative for coating ravioli, gnocchi, or baking in a delightful pasta meal.
- I had it for breakfast the next morning with some leftover spaghetti, which was delicious.
- Oh, and did I mention the truly amazing aspect of this dish?
- People, you have 30 minutes!
- Even though I have no idea how many Italian grandmothers are preparing pumpkin sauce in a slow cooker on a Sunday afternoon, the possibility exists.
- Recipes like my spicy Thai pumpkin soup, pumpkin cornbread chicken sausage stuffing, and my slow cooker pumpkin chili are all great options!
This dish is really simple to prepare and is bursting with autumnal flavor. This recipe makes 4-6 servings. Time required for preparation: 5 minutes Approximately 25 minutes to prepare Time allotted: 30 minutes
- The casing from one pound of spicy Italian sausage has been removed 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil Pumpkin puree (15 ounces) from a can
- 6 ounces baby spinach
- 1/2 teaspoon red pepper flakes
- 3/4 cup chicken stock
- 1/3 cup shredded or grated Parmesan cheese
- 1/4 cup heavy cream
Sauté the sausage and onions in a large pan over medium heat until the sausage is browned. Using your spatula, break apart the sausage as it is being browed into bite-sized chunks. Cook the sausage until it is no longer pink in the middle. Add in the minced garlic and cook for approximately 30 seconds, or until the garlic is aromatic. Combine pumpkin puree and chicken stock in a large mixing bowl. Stir everything together, then reduce the heat to medium low and let it simmer for about 10 minutes.
- Reduce the heat to a low setting and stir in the young spinach.
- Stir the spinach into the sauce, allowing the heat of the sauce to wilt the spinach even further.
- If desired, top with more grated Parmesan cheese.
- Toss with spaghetti, ravioli, or gnocchi to serve.
134 user reviews
- 5star ratings received: 44
- 4star ratings received: 41
- 3star ratings: 29, 2star ratings: 13, and 1star ratings: 7.
After making a few small adjustments, this recipe came out fantastic for me today! My recommendation is to START WITH A ROUX, as has been proposed by others. I heated some butter and cooked some diced garlic and onion until translucent, then added some flour and stirred in the broth and milk until smooth (I used equal parts broth and milk – makes it more creamy). Bring the pumpkin to a simmer and remove from heat. To avoid it tasting like pumpkin pie, I used white pepper and cayenne pepper instead of the traditional spices of cloves and cinnamon in my recipe.
- Also, be sure to use enough of grated parmesan cheese!
- This is something I will absolutely cook again.
- It was so delicious that I could eat it every day.
- I absolutely like pumpkin ravioli, and this dish has just reminded me of it from the inside out.
- Everything in my 16-ounce package of spaghetti has been devoured in record time!
- Thank you for sharing such a delicious dish.
- Read moreGood, but not outstanding.
My version turned out a little soupy.
It’s definitely worth a go, and you could end up like it.
I believe that if I were to make this again, I would begin with a roux, as advised by one of the other reviews.
I also doubled the number of servings to eight, which required a full pound of pasta, a whole can of pumpkin, and two cups of broth – all of which were much easier to measure.
It seems to be an odd number, and it causes all of the measurements to be in odd amounts as well.
This was quite enjoyable!
I threw in a bit ground sage because I adore it with pumpkin or squash, as well as little additional parmesan for good measure.
Thank you very much, ConnorsMom!
In response to other people’s recommendations, I used a tablespoon of butter and quadrupled most of the spices (probably double the nutmeg).
I was so hoping that this dish would turn out well, but it didn’t.
- The sauce was far too soupy for my taste.
- Read MoreAdvertisementThis recipe was a terrific way to use up leftover pumpkin while also preparing a low-cost lunch with ingredients I usually have on hand in my cupboard.
- I used vegetarian broth instead of chicken broth, plain soymilk instead of milk, cheddar cheese instead of parmesan cheese, and omitted the margarine and onion powder altogether.
- My solution was to boil it down for a bit while also adding additional cheese, which appeared to help with the issue.
- It was almost like eating pumpkin ravioli from the inside out, which is one of my favorite dishes to order when we go out to dine.
I made this to serve as a side dish to a roasted chicken for dinner tonight.
- After reading some of the other reviews, I was concerned that it might be overly thin, or “soupy,” as others have described it.
- This is something I usually use in macaroni and cheese for a creamier, richer outcome.
- I made it exactly as suggested, except I substituted evaporated milk for the skim and increased the broth by approximately 2/3.
- I did, eventually, incorporate all of the ingredients specified in the recipe.
- Because of the evaporated milk and the longer simmering time, it will thicken to the consistency you desire.
- That made me really happy.
- It should be sufficient for tonight’s dinner and some leftovers for tomorrow’s lunch, minus what I tasted.:) I used fettuccine instead of spaghetti since I prefer it.
Either option would be acceptable.
The cheese must be present, even if it is only sprinkled on top of the dish.
Thank you, Connorsmom, for your contribution!
After reading other people’s feedback, I made some changes to the recipe.
Cook over low-medium heat for 10-15 minutes, stirring occasionally, until the sauce had thickened.
I added extra savory spices such as nutmeg, sage, thyme, ginger, black pepper, cayenne pepper (about 1/4 tsp.
I threw in 1/4 cup parmesan cheese for good measure.
Pumpkin Pasta with Italian Sausage
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Why I love this pumpkin pasta recipe
Which food could be more satisfying to satisfy your pumpkin need than this delicious pasta dish? If you’ve never had pumpkin prepared in a savory manner, this is unquestionably the way to go. As a result, it works very well with fennel notes in the Italian sausage, and it makes an excellentdairy-freesauce because it produces a creamy, rich sauce without the need of cream or milk.
This pumpkin pasta recipe only takes 30 minutes.
In fact, this pumpkin pasta dish is a novel twist on an extremely old recipe that I shared a few years ago. Rather than pumpkin, that recipe called for butternut squash that had been roasted and pureed; but, circumstances have changed, and I just do not have the time to prepare meals the way I used to do. Personally, I believe that a can of pumpkin would be much more effective. By making this one easy substitution, I was able to take a dish that should have taken about an hour and reduce it to half the time.
I used a shallot in this dish since they have a particularly distinct flavor that can’t be replicated with other ingredients.
I would recommend using a sweet onion instead of the shallots because it will be the most similar in flavor to them.
How to make pumpkin pasta sauce
In order to produce the sauce, you’ll need to utilize a substantial amount of pasta cooking water. That means you’ll need to drain some of the pasta before you can drain the rest of it. I accomplish this by dropping a liquid measuring cup into the pot and praying that I don’t get any pasta in the process. A mug would also be ideal, but you may alternatively pour some into a dish or measuring cup if you want. Always, always store more water than you will need, and if possible, reserve twice as much as you will need.
For the pumpkin rigatoni, I increased the amount of pasta water in the sauce by about 1 1/4 cup.
More savory pumpkin recipes you’ll love*:
- Instant pot pumpkin risotto *
- Pumpkin hummus *
- Pumpkin cornbread *
- Pumpkin scalloped potatoes *
- Spicy chicken soup *
- Pumpkin hummus
*If you want to make these recipes completely dairy-free, you may need to make some modifications. Check out my favoritedairy-free replacements for quick and easy swapping.
More pasta recipes you’ll love:
- Pasta with Italian sausage and peppers
- Sweet potato pasta
- Sesame noodles
- Pasta carbonara
- Slow cooker beef ragu
- Sweet potato noodles
Pumpkin Rigatoni with Italian SausageSpinach
Are you looking for a quick and easy fall supper recipe? To find the perfect dairy-free pasta dish, try this pumpkin pasta dish with Italian sausage and spinach. This recipe serves 6 people.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
- Yield: 6–8 servings1 x
- 2 tablespoons olive oil, 4 garlic cloves chopped, 1 onion diced, 116-ounce package rigatoni
- 1pound Italian sausage
- 2 tablespoons olive oil 1/4 teaspooncrushed red pepper flakes (optional)
- 18-ounce bag fresh spinach
- 115-ounce can pumpkin puree
- 1/4 teaspoondried sage
- 1/2–3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Pasta should be al dente when cooked in a large pot of salted water according to package recommendations
- Save 1 1/2 cups of the pasta water for the sauce before draining
- Cook the Italian sausage in a large pan over medium-high heat for approximately 8 minutes, breaking it up as it cooks, until it is browned and crumbly. Placing the cooked sausage on a platter and setting it aside Toss the shallots, garlic, and crushed red pepper into the pan with the olive oil and cook, turning often, for about 3 minutes, or until softened and slightly browned. Add the spinach to the pan and cook until it has wilted, stirring regularly. Reduce the heat to low if necessary until the pasta is done. Increase the heat to medium-high. Combine the pumpkin puree, sage, and salt & pepper in a mixing bowl. Gradually whisk in the pasta water, approximately 1/2 cup at a time, until the sauce reaches the desired consistency. DIRECTIONS: Replacing sausage with pasta in the pan and tossing well (adding more pasta water if necessary)
- A serving size of 0 calories, 0 grams of sugar, zero milligrams of sodium, zero grams of fat, zero grams of saturated fat, zero grams of unsaturated fat, and zero grams of trans fat contains zero calories, zero grams of fiber, zero grams of protein, zero milligrams of cholesterol and zero milligrams of sodium.
Melissa Belanger last updated this page on November 4, 2021.