Description
This Easy Pumpkin Pasta Sauce recipe is a creamy, flavorful dish perfect for fall gatherings or a comforting weeknight dinner. Made with pumpkin puree, aromatic spices, and Parmesan cheese, it combines seasonal warmth with a rich, velvety texture that coats tender penne pasta beautifully.
Ingredients
Pumpkin Sauce
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 15 oz can pumpkin puree
- 1½ cups heavy cream
- ¼ cup grated Parmesan cheese
Pasta
- 16 oz penne pasta (cooked)
Instructions
- Melt Butter and Combine Spices: In a Dutch oven or large pot, melt the butter over medium heat. Once melted, stir in the sea salt, garlic powder, ground sage, black pepper, and nutmeg until fragrant to build the flavor base for the sauce.
- Add Pumpkin Puree: Pour in the canned pumpkin puree and stir continuously until the mixture becomes smooth and evenly combined with the spices, forming the sauce's foundation.
- Incorporate Cream and Cheese: Gradually stir in the heavy cream and grated Parmesan cheese, blending thoroughly to create a rich, creamy pumpkin sauce with a perfect salty and savory balance.
- Combine Pasta with Sauce: Carefully add the cooked penne pasta to the sauce and gently toss or fold the mixture until the pasta is fully coated with the pumpkin sauce, ensuring every bite is flavorful and creamy.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less creamy.
- Add cooked sausage or sautéed mushrooms for added protein and texture variations.
- Use fresh Parmesan cheese for optimal flavor rather than pre-grated variants.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on low heat to prevent the sauce from breaking.