Name: Creamy Pumpkin Pasta Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces dried pasta of choice (I used shells); 1½ tablespoons olive oil; 1 large carrot (peeled and small diced, (about 3/4 cup)); ½ sweet onion (diced, (about 1 cup)); 1 shallot (peeled and sliced); 2 garlic cloves (minced); 1½ cups tomato sauce; ½ cup water; ½ teaspoon kosher salt; 1 teaspoon sugar; ⅓ cup canned pumpkin puree; ¼ cup heavy cream; ¼ cup whole milk; ½ teaspoon dried basil; 11 sage leaves; ½ tablespoon fresh lemon juice; shaved parmesan

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Cozy up this fall with my creamy pumpkin pasta sauce! It's ready to eat in just 30 minutes. It has a tomato and pumpkin base with fresh cream and herbs.

creamy pumpkin pasta in a skillet with a spatula in it.

Savory Pumpkin Recipes:

I'm just as delighted as the next person when pumpkin items dominate the shelves at Trader Joe's.

As much as I love sweet pumpkin goodies, I love savory pumpkin recipes even more - like this pumpkin pasta sauce!

It's the perfect consistency to coat any pasta shape you like. And SO creamy with a subtle sweetness and notes of sage.

It tastes delicious as-is, but shaved parmesan and freshly cracked black pepper take it over the top!

Key Ingredients:

tomato sauce, carrot, pumpkin, onion, shallot, sage, cream,

Pasta - Feel free to use any shape you like! I used shells. If you're gluten-free, swap regular pasta with a gluten-free version. Just don't overcook it! Gluten-free pasta turns to mush when it's overcooked.
Aromatics - Carrot, onion, garlic, and shallot add lots of flavor.
Tomato sauce - Look for tomato sauce, not tomato paste or diced tomatoes.
Canned pumpkin - Look for 100% pure pumpkin, NOT pumpkin pie filling, which is a presweetened and spiced pie filling.
Sage - For a warm, earthy flavor. Find it in the refrigerated produce aisle in small containers.
Cream - A combination of cream and milk makes the sauce creamy but not too thick.
Lemon juice - A squeeze of fresh lemon rounds out the flavor.

How to Make Pumpkin Pasta Sauce:

Before I start, I look through the recipe and gather all my ingredients. Next I prep all my veggies and mince the garlic.

Once that is done, everything comes together quickly:

Cook your pasta: Once it's cooked and drained, toss it with a bit of olive oil. Doing so prevents the individual pasta pieces from clumping together while you finish the sauce.

diced carrots, sliced shallots and garlic cloves on a cutting board.

sauteed carrots, onion, garlic, and shallot in a skillet.

Sauté the aromatics: The carrot needs a little longer, so I throw it in first, followed by the onion, garlic, and shallot.
Add liquid and simmer: Add the tomato sauce, water, sugar, and salt. Let the flavors hang out together and simmer for 5 minutes.

tomato sauce, cream, sage, basil, and pumpkin puree in a blender.

pumpkin pasta sauce pureed in a blender.

Blend: I transfer it to my Vitamix (highly recommend!) and blend with the remaining ingredients. Don't forget a squeeze of fresh lemon juice!
Add the pasta: Pour the mixture back into the skillet and warm it back up over medium heat. Stir in the pasta and serve immediately.

pumpkin pasta sauce with shells in a skillet with a spatula.

Expert Tips:

Avoid overcooking the pasta. It should be tender but not mushy! It shouldn't be limp and soggy.
Feel free to prep the veggies ahead of time. Place them in little baggies in the fridge until it's time to make the sauce.
Cut the carrots up into small pieces. Big chunks take a while to cook.
Don't forget to salt your pasta water. Salt equals flavor! The pasta absorbs some of the water as it cooks.

Storage Tips:

Store leftover pasta with the sauce in an airtight container in the fridge for up to 4 days.
Reheat pasta in the microwave in a heatproof bowl until warm throughout.

Fall Recipes:

pumpkin pasta in a skillet with a spatula in it.

Creamy Pumpkin Pasta Sauce

Carolyn

Cozy up this fall with my creamy pumpkin pasta sauce! It's ready to eat in just 30 minutes. It has a tomato and pumpkin base with fresh cream and herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, sauce

Cuisine American, Italian

Servings servings

Calories 429 kcal

Equipment

Large nonstick skillet

Ingredients

10 ounces dried pasta of choice I used shells
1½ tablespoons olive oil
1 large carrot peeled and small diced, (about ¾ cup)
½ sweet onion diced, (about 1 cup)
1 shallot peeled and sliced
2 garlic cloves minced
1½ cups tomato sauce
½ cup water
½ teaspoon kosher salt
1 teaspoon sugar
⅓ cup canned pumpkin puree
¼ cup heavy cream
¼ cup whole milk
½ teaspoon dried basil
11 sage leaves
½ tablespoon fresh lemon juice
shaved parmesan

Instructions

Bring a large pot of water to a boil. Add the pasta and boil according to the package's directions. Once the pasta is done, drain the pasta and toss with olive oil to keep it from sticking.
While the pasta cooks, heat a large nonstick skillet to medium-high heat. Add the olive oil and diced carrot. Sauté for 3 minutes, then add the diced onion, sliced shallot, and minced garlic. Sauté for a few more minutes.
Add the tomato sauce, water, kosher salt, and sugar to the skillet. Let the mixture simmer, stirring occasionally, for 5 minutes. Reduce the heat if necessary.
Carefully transfer the mixture to a blender with the canned pumpkin, heavy cream, milk, dried basil, sage, and lemon juice. Blend until smooth.
Pour the mixture back into the skillet over medium heat. Stir in the pasta and serve warm with shaved parmesan and black pepper.

Nutrition

Calories: 429kcalCarbohydrates: 68gProtein: 12gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 758mgPotassium: 641mgFiber: 5gSugar: 11gVitamin A: 6368IUVitamin C: 12mgCalcium: 85mgIron: 3mg

Keyword pumpkin pasta sauce

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