There’s no better way to enjoy pasta during the fall season that with some deliciously made pumpkin pasta sauce. It is even better when it is creamy.Infused with aromatic sage, a hint of nutmeg, and the subtle sweetness of pumpkin puree, this sauce delivers a delightful balance of savory and creamy. Its rich texture comes together effortlessly with heavy cream, while Parmesan cheese adds a touch of indulgence. Garlic enhances the depth of flavor, and optional paprika or red pepper flakes can give it a smoky or spicy kick tailored to your preference.
This versatile sauce pairs beautifully with pasta shapes like fettuccine, penne, or spaghetti, clinging to every bite for maximum flavor. It’s also a fantastic canvas for additions like sautéed mushrooms, spinach, or grilled chicken, making it ideal for a personalized meal.
In the following guided recipe, I’ll quickly show you how to make the very best pumpkin pasta sauce perfect for fall and everytyime.
Creamy Pumpkin Pasta Sauce Recipe
Equipment
- medium saucepan
- wooden spoon or spatula
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- large pot for cooking pasta
Ingredients
For the Sauce:
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup heavy cream or substitute with coconut milk for a dairy-free option
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese optional
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried sage or fresh sage, finely chopped
- 1/2 teaspoon paprika optional, for a smoky touch
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or unsalted butter
Optional Add-ins:
- A pinch of red pepper flakes for heat
- 1/4 cup vegetable or chicken broth for thinning, if needed
To Serve:
- 12 oz cooked pasta spaghetti, fettuccine, penne, or your favorite type
- Extra Parmesan and fresh parsley for garnish
Instructions
Cook the Pasta
- In a large pot of salted boiling water, cook your pasta according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
Prepare the Sauce
- Heat olive oil or butter in a medium saucepan over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
Build the Base
- Stir in pumpkin puree, mixing well to combine with the garlic. Cook for 2 minutes to enhance the pumpkin flavor.
Add Cream and Spices
- Lower the heat and stir in the heavy cream. Add nutmeg, sage, paprika (if using), salt, and pepper. Simmer gently for 5 minutes.
Incorporate Parmesan (Optional)
- Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add broth or reserved pasta water a tablespoon at a time until the desired consistency is reached.
Combine and Serve
- Add the cooked pasta to the sauce, tossing to coat evenly. Cook for another 1-2 minutes to warm through.
- Serve hot, garnished with additional Parmesan and chopped parsley.
Notes
- For a vegan version, use plant-based cream, nutritional yeast instead of Parmesan, and olive oil instead of butter.
- Add sautéed mushrooms, spinach, or roasted chicken for extra flavor and texture.
