Description

This Creamy Pumpkin Pasta Sauce is a rich and velvety dish featuring penne pasta coated in a luscious sauce made with pumpkin purée, heavy cream, and a hint of dried sage. Enhanced with shredded Parmesan cheese and garnished with fresh parsley and pepitas, this comforting pasta is perfect for a cozy weeknight meal that balances savory flavors with seasonal fall ingredients.

Ingredients

Scale

Pasta

16 oz. dried Penne Pasta

Sauce

1 Tablespoon Olive Oil
1 Onion, peeled and diced
4 Garlic Cloves, peeled and finely diced or minced
1/2 cup Chicken Broth
1 1/2 cups Pumpkin Purée
3/4 cup Heavy Cream
1 teaspoon ground dried Sage
1/2 cup Parmesan Cheese, shredded
Salt, to taste
Freshly Ground Black Pepper, to taste

Garnish (optional)

1/4 cup fresh chopped Parsley
2 Tablespoons Pepitas

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring salted water to a boil and cook the dried penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent. Add the minced garlic and continue cooking for another minute until fragrant.
Prepare the sauce: Pour in the chicken broth, then add the pumpkin purée, heavy cream, and dried sage to the skillet. Stir to combine and bring the mixture to a gentle simmer over low heat. Season with salt and freshly ground black pepper to taste.
Combine pasta and sauce: Add the cooked pasta and shredded Parmesan cheese to the skillet. Stir well to coat the pasta evenly with the sauce. Continue to simmer until the sauce thickens slightly and the cheese has melted, creating a creamy texture.
Serve and garnish: Divide the creamy pumpkin pasta between serving bowls. Top each with chopped fresh parsley and pepitas if desired for a delightful finish and added texture.

Notes

Using penne pasta works best to hold the creamy pumpkin sauce, but other shapes like rigatoni or fusilli can also be used.
The dried sage imparts a gentle earthiness that complements the pumpkin; fresh sage may be substituted if preferred.
This dish can be made vegetarian by substituting vegetable broth for chicken broth.
Garnish with pepitas for added crunch and a nutritional boost.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce thickens too much.

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 6g
Sodium: 452mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 49g
Fiber: 6g
Protein: 15g
Cholesterol: 58mg