Creamy Pumpkin Pasta Sauce (Printable)

Velvety pumpkin sauce blended with cream and aromatic spices for a warm pasta dish.

# What's Needed:

01 - 1 cup pumpkin puree (homemade or canned)

02 - 2 cloves garlic, minced

03 - 1 small yellow onion, finely chopped

04 - 1 cup heavy cream

05 - 1/4 cup grated Parmesan cheese

06 - 2 tablespoons unsalted butter

07 - 12 oz pasta (fettuccine, penne, or spaghetti)

08 - 1 tablespoon olive oil

09 - 1/2 teaspoon dried sage

10 - 1/2 teaspoon dried thyme

11 - 1/4 teaspoon ground nutmeg

12 - Salt and freshly ground black pepper, to taste

13 - Fresh parsley, chopped

14 - Extra Parmesan cheese

01 - Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Set pasta aside.

02 - Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.

03 - Stir in minced garlic and cook for 1 minute until fragrant.

04 - Add pumpkin puree, dried sage, dried thyme, ground nutmeg, salt, and pepper. Stir to combine and cook for 2 minutes.

05 - Pour in heavy cream, bring mixture to a gentle simmer, and cook for 3 to 4 minutes until sauce thickens.

06 - Stir grated Parmesan into the sauce until fully melted and smooth.

07 - Add the cooked pasta to the sauce, tossing to coat evenly. Stir in reserved pasta water as needed to adjust sauce consistency.

08 - Plate immediately and garnish with chopped fresh parsley and additional Parmesan cheese if desired.

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It feels like sharing a warm secret that transforms everyday pasta into a celebration of fall flavors
The perfect balance of creaminess and spices keeps everyone asking for seconds without fuss

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Saving some pasta water is the trick to loosening your sauce without losing flavor
Using fresh herbs at the end brightens the rich sauce in an unexpected wonderful way

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