Description
This Easy Pumpkin Pasta Sauce is a creamy and flavorful dish perfect for fall. Made with canned pumpkin purée, spices, and a touch of cream, this vegetarian sauce pairs beautifully with your favorite pasta for a comforting meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin purée
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 12 ounces pasta of choice
- Fresh sage or parsley for garnish
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic. Stir in pumpkin purée, vegetable broth, heavy cream, nutmeg, cinnamon, and red pepper flakes. Simmer until thickened.
- Combine and Serve: Stir in Parmesan cheese and season with salt and pepper. Add cooked pasta to the sauce, toss to coat, adding reserved pasta water if needed. Serve garnished with fresh sage or parsley.
Notes
- For a vegan version, substitute cream with full-fat coconut milk and use nutritional yeast instead of Parmesan.
- This sauce is versatile and can be used as a base for baked pasta dishes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg
