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

Pumpkin Pasta Sauce with Gemelli

Cozy, comforting, creamy, and easy to make, this pumpkin pasta sauce makes the perfect autumn dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Italian Inspired
Servings: 6
Calories: 472kcal
Author: Jacqueline Piper

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
US Customary - Metric

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