Pumpkin as a savory ingredient is quite popular through northern Italy and is a great compliment to pasta. Luscious and velvety with best flavors of fall this pasta sauce is equal parts easy and elegant. Creamy Pumpkin Pasta Sauce comes together in minutes and is perfect for both a quick weeknight dinner to an elevated date night.
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I first enjoyed a pappardelle with a silky pumpkin sauce at cozy restaurant in Florence Italy, and later a pumpkin stuffed tortellini in the town of Ferrara (this is Ferrara’s signature dish).
Like most Italian dishes this pumpkin pasta sauce is simple to make so quality ingredients are a must. Fresh or canned pumpkin puree makes a good base and nutmeg is always a good match to pumpkin ( you can use pre-ground but I prefer getting whole nutmeg and grating it myself as whole nutmeg lasts forever in your pantry). I always recommend freshly grating parmesan cheese as the flavor is much better that packaged.
For another great pumpkin dish check out my pumpkin polenta with sage!
Ingredients for Pumpkin Pasta Sauce
- pasta
- olive oil
- garlic
- pumpkin puree
- milk
- sage
- nutmeg
- kosher salt
- black pepper
- reserved pasta water
- parmesan cheese
- baby spinach
How to Make Creamy Pumpkin Pasta Sauce
Prepare pasta (you can use a ridged tube shaped pasta like penne or campanelle, or also a wide ribbon pasta like pappardelle) per package instructions. Reserve 1 cup of pasta water to be used for the sauce. Drain pasta and set aside. While the pasta is cooking prepare the sauce. Heat olive oil in a skillet over medium heat. Add garlic and saute for 2-3 minutes or until fragrant.
Add pumpkin puree, milk, sage, nutmeg, salt and pepper and stir to combine. Cook for 3-4 minutes or until the sauce has thickened. Stir in parmesan cheese and reserved pasta water ( the exact amount may vary depending on the texture of your pumpkin puree. Start with 1/2 cup and add more until the sauce is smooth). Add the baby spinach and cook for 2-3 minutes or until the spinach had cooked down. Stir in the pasta and serve as desired.
If you like this Creamy Pumpkin Pasta Sauce be sure to take a look at some of my other recipes!
Butternut Squash and Mushroom Risotto
Creamy Pasta with Asparagus and Mushrooms
If you make this Pumpkin Pasta Sauce please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Pumpkin Pasta Sauce
Equipment
- 1 large pot
- 1 Large Skillet
Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 3 cloves garlic
- 1 cup pumpkin puree
- 1 cup milk
- 1 tbsp fresh sage
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2-1 cup reserved pasta water
- 1/2 cup parmesan cheese grated
- 2 cups baby spinach
Instructions
- Prepare pasta per package instructions. Reserve 1 cup of pasta water to be used for the sauce. Drain pasta and set aside.
- While the pasta is cooking prepare the sauce. Heat olive oil in a skillet over medium heat. Add garlic and saute for 2-3 minutes or until fragrant.
- Add pumpkin puree, milk, sage, nutmeg, salt and pepper and stir to combine. Cook for 3-4 minutes or until the sauce has thickened. Stir in parmesan cheese and reserved pasta water ( exact amount may vary depending on the texture of your pumpkin puree. Start with 1/2 cup and add more until the sauce is smooth).
- Add the baby spinach and cook for 2-3 minutes or until the spinach had cooked down. Stir in the pasta and serve as desired.
Jamie says
Wow! Pumpkin plus pasta is really a great combination! This dish looks so yummy, and the creamy texture makes it so enticing! We can never go wrong with pasta!
Amy Liu Dong says
Oh my gosh, seeing this makes me hungry.
It looks delicious and looks so easy to make!
Ann says
I love everything pumpkin! I have never tried a pumpkin pasta sauce before, and not sure why! This sounds delicious!