This homemade Pumpkin Pasta Sauce recipe turns pasta into a cozy, comforting, and hearty meal, perfect for the fall season. Made from scratch, this sauce is creamy, flavorful, and easy to make with a one-pot option. The combination of canned pumpkin puree, garlic, and fresh sage creates a delicious and comforting sauce that pairs perfectly with your favorite pasta.
Whip up this quick and delightful creamy pumpkin pasta in no time, it's the perfect fall dinner that the whole family will love. Blend pumpkin puree into a velvety smooth sauce with coconut milk, adding a dash of nutmeg for that cozy fall flavor, and then mix it together with Gemelli pasta.
The pumpkin flavor adds a subtle sweet flavor without being overwhelming, making it a great way to slip some veggies onto the plates of even the pickiest eaters in your household.
Plus, pumpkin is a nutrient powerhouse, packed with essential vitamins like Vitamin A. Pumpkin is low in calories and contains anti-oxidants and nutrients that can contribute to boosting your immune system.
It also tastes great and gives autumn vibes - delicious, healthy, and cozy!
What is pumpkin pasta sauce made of?
This pumpkin sauce is made with canned pumpkin puree, coconut milk to add creaminess, garlic for flavor, Parmesan cheese, fresh sage leaves, and grated nutmeg. The flavors are savory and fall themed.
See the recipe card for exact amounts.
- Cook the pasta according to the package instructions. Reserve a cup of water before draining the pasta. You'll need ½ cup or more so it helps to save more than you need.
- In the same pot, heat a teaspoon of cooking oil and fry the sage leaves for about a minute. They'll crackle and pop when you add them.
- Next, cook the pumpkin seeds for 2-3 minutes. They'll pop and jump around when they're toasty.
- Next, add the butter, garlic, and red pepper flakes and cook for about a minute.
- Add the pumpkin puree.
- Add the coconut milk. and stir to dissolve the coconut milk.
- Next, add the Parmesan cheese and stir to melt it into the sauce.
- Add a bit of pasta water to thin the sauce out a bit.
- Add the pasta to the sauce and mix. Add more pasta water if needed, depending on how thick you want the sauce.
- Grate in fresh nutmeg and season to taste with salt and pepper. Serve hot.
To serve, plate a portion of pasta and scatter over the sage leaves, pumpkin seeds, and some extra grated Parmesan cheese.
Tips for making Pumpkin Pasta Sauce
What to serve with Pasta in Pumpkin Sauce
To add vegetables and keep it fall themed, try my Spinach and Arugula Salad, Roasted Green Beans, Honey Sriracha Brussels Sprouts, Roasted Butternut Squash, Sheet Pan Roasted Vegetables, or Roasted Broccoli and Carrots.
Want more one-pot pasta recipes? Try these:
- One-Pot Chipotle Pumpkin Pasta
- One-Pot Enchilada Pasta
- One-Pot Zucchini and Mushroom Pasta
- One-Pot Pesto Pasta
- One-Pot Creamy Hummus Pasta
- One Pot Shrimp and Asparagus Pasta
Store leftovers in the fridge for 3-5 days.
Reheat leftovers in the microwave or a skillet with a splash of water or coconut milk.
Yes, this pumpkin sauce makes use of full fat coconut milk instead of using heavy cream.
Yes, you can cook chicken or sausage before starting to the make the sauce. To keep it vegetarian add chickpeas or a white bean to the sauce and pasta and cook for a minute or two to warm them through.
Pumpkin Pasta Sauce with Gemelli
- 1 pound pasta (I used Gemelli (16 oz))
- 1 teaspoon cooking oil
- 12-15 sage leaves
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons butter
- 3-4 cloves garlic
- ½ teaspoon red pepper flakes
- 1 cup pumpkin puree
- 1 cup coconut milk (canned)
- ½ cup pasta cooking water
- ½ cup grated Parmesan cheese (plus more for garnish, optional)
- salt and pepper (to taste)
- grating nutmeg
- Cook the pasta: Cook your pasta according to the package instructions. I prefer my pasta al dente.
- Drain the pasta: Before draining, save a cup of pasta water for the sauce.
- Make the garnishes: Heat a teaspoon of oil in a pot over medium heat. When it's hot, add the sage leaves and fry them for 1-2 minutes. Set aside.
- In the same pot add the pepitas and cook for a minute or two, until they start popping and are lightly toasted.
- Make the sauce: Melt the butter and then add the garlic and red pepper flakes. Cook for 2-3 minutes or until garlic is golden.
- Add the pumpkin puree and coconut milk. Stir until smooth, hot, and well combined. Add the cheese and stir until it melts. Keep stirring over heat until the cheese is mostly combined and then add a bit of pasta water to loosen the sauce.
- Combine: Add the pasta and stir to coat the pasta in the sauce. Let sit on the heat for a minute, stirring often, to heat the pasta through. Add more pasta water if needed.
- Grate fresh nutmeg over and season with salt and pepper.
- Serve the pasta: Scoop the pasta into bowls or plates. Top each with equal amounts of the sage leaves and pepitas. You can crumble the sage leaves as you scatter them on top.
Nutritional information is an estimate. Values vary based on products used.
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