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Pumpkin Pasta Sauce

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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.

Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds.
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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!

Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds.

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.

Ingredients

See the recipe card for exact amounts.

Ingredients for pasta with pumpkin sauce on a white marble table.
  • pasta: I like gemelli pasta for this dish - it has a great texture for this creamy sauce. Use your favorite pasta shapes. Long shapes like linguine and fettuccini would be great too.
  • pumpkin: canned pumpkin puree is perfect for this recipe. Make sure it's pumpkin puree and not pumpkin pie filling. Pie filling is puree with added spices and sweetener!
  • coconut milk: helps make the sauce creamy. Use canned coconut milk. I always try to use the thickest canned coconut milk I can find.
  • sage: I use fresh sage leaves to give a great earthy flavor that goes well with pumpkin and nutmeg.
  • pumpkin seeds: Toast these for the best flavor. This only takes a few minutes and the seeds will start popping and jumping.
  • garlic + red pepper flakes: fresh garlic adds a savory depth of flavor and the red pepper flakes give a bit of heat. Feel free to skip it if you're sensitive to spice.
  • Parmesan cheese: Parmesan cheese gives a slightly nutty salty kick to the sauce.
  • nutmeg: I grate fresh nutmeg into the sauce to finish it. You can try ground nutmeg instead.

Substitutions

  • pasta: Try your favorite pasta shape. Long shapes like fettuccine or linguine would be good in this recipe also.
  • coconut milk: try half and half or heavy cream instead.
  • Parmesan cheese: Try Asiago instead.

Instructions

Prep Tips

  • This recipe is made in a large pot over medium heat.
  • To make this a one-pot meal, let the drained pasta sauce sit in the colander while you make the sauce in the pot. The sauce only takes about 10 minutes to make.
Pasta water is scoped out of cooking pasta.
  1. 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.
Sage leaves cook in a pot.
  1. 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.
Pumpkin seeds cook in a pot.
  1. Next, cook the pumpkin seeds for 2-3 minutes. They'll pop and jump around when they're toasty.
Garlic is stirred in a pot.
  1. Next, add the butter, garlic, and red pepper flakes and cook for about a minute.
Pumpkin puree is added to a pot with garlic in it.
  1. Add the pumpkin puree.
Coconut milk is added to a pot with garlic and pumpkin puree in it.
  1. Add the coconut milk. and stir to dissolve the coconut milk.
Cheese is stirred into an orange pasta sauce.
  1. Next, add the Parmesan cheese and stir to melt it into the sauce.
Water is added to an orange pasta sauce in a pot.
  1. Add a bit of pasta water to thin the sauce out a bit.
Pasta is added to a pot of sauce.
  1. Add the pasta to the sauce and mix. Add more pasta water if needed, depending on how thick you want the sauce.
Nutmeg is grated into a pot of pasta.
  1. 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.

Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds.

Tips for making Pumpkin Pasta Sauce

  • al dente: cook the pasta to al dente for the best texture.
  • pasta water: make sure to save some pasta cooking water before draining the pasta. This gives a nice silky smooth texture to the sauce while helping thin it out a bit.
  • salted water: cook your pasta in well salted water for the best taste.
  • one-pot: make this recipe a one-pot recipe by letting the pasta sit in the strainer while you put the sauce together. The pasta will warm through again in the sauce.
  • add vegetables: feel free to add vegetables into the sauce or cook some with the pasta. You can add frozen vegetables to the boiling pasta in the last few minutes to cook. Try frozen peas or green beans. You could also stir in some spinach or kale to the cooked pasta and sauce for some greens.
  • add protein: You can add protein to the dish by cooking some chicken or sausage before you add the garlic. Add chickpeas or white beans to the sauce to warm through to keep this recipe vegetarian.

What to serve with Pasta in Pumpkin Sauce

Pasta is always great with Garlic Bread or Pull Apart Cheesy Bread on the side. Fluffy Focaccia bread is great with this pumpkin pasta also.

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.

To add protein, try Crispy Chicken Wraps, Grilled Chicken or Shrimp, Crispy Chicken Burgers, Lentil Balls, or Chickpea Patties.

Want more one-pot pasta recipes? Try these:

Storage

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.

Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds.

FAQs

Can I make pumpkin pasta sauce without heavy cream?

Yes, this pumpkin sauce makes use of full fat coconut milk instead of using heavy cream.

Can I add protein to this pumpkin pasta?

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.

Recipe

Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds.
5 from 6 votes

Pumpkin Pasta Sauce with Gemelli

Author : Jacqueline Piper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Cozy, comforting, creamy, and easy to make, this pumpkin pasta sauce makes the perfect autumn dinner.
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Ingredients
 
 

  • 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

Instructions

  • 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.

Video

Notes

Tips:
  • al dente: Cook the pasta to al dente for the best texture.
  • pasta water: make sure to save some pasta cooking water before draining the pasta. This gives the sauce a lovely silky smooth texture while helping thin it out.
  • salted water: Cook your pasta in well salted water for the best taste.
  • one-pot: Make this recipe a one-pot recipe by letting the pasta sit in the strainer while you put the sauce together. The pasta will warm through again in the sauce.
  • add vegetables: Feel free to add vegetables into the sauce or cook some with the pasta. You can add frozen vegetables to the boiling pasta in the last few minutes to cook. Try frozen peas or green beans. You could also stir in some spinach or kale to the cooked pasta and sauce for some greens.
  • add protein: You can add protein to the dish by cooking some chicken or sausage before you add the garlic. Add chickpeas or white beans to the sauce to warm through to keep this recipe vegetarian.
Storage:
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.

Nutrition

Calories: 472kcal | Carbohydrates: 63g | Protein: 15g | Fat: 18g | Fiber: 4g | Sugar: 4g | Calcium: 119mg | Iron: 3mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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Pasta in a bowl coated in an orange sauce and garnished with sage, cheese, and pumpkin seeds with text for Pinterest.

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    5 from 6 votes (2 ratings without comment)

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  1. Colleen - Faith, Hope, Love, & Luck says

    What a delicious looking pasta sauce! Perfect for fall!

    Reply

    • Jacqueline Piper says

      Thank you! I just love creamy pumpkin sauces in the fall 🙂
      Jacqueline

      Reply

  2. Jules says

    What a beautiful pasta dish. Perfect for Fall!

    Reply

    • Jacqueline Piper says

      Thank you! Creamy pasta is so comforting in the fall time 🙂

      Jacqueline

      Reply

  3. Wendy Klik says

    Loving the addition of sage and the use of coconut milk in this recipe.

    Reply

    • Jacqueline Piper says

      Thanks, Wendy. 🙂 Love fresh sage!

      Reply