Pumpkin month continues here at StreamingGourmet. I love to make savory pumpkin dishes and this is one of my favorites. You can use this sauce with Gnocchi or Ravioli stuffed with squash or pumpkin, or penne, shells or spaghetti. You can make a vegan version (see the link at the bottom) or you can load it up with butter, cream, and cheese. Either way, go easy on the nutmeg. A pinch goes a long way. You could add a little cinnamon, but I don’t like it when these sauces start to taste like pie. We’ll get to pie later.
Pasta with Pumpkin Sauce
1 lb pasta (spaghetti or penne or shells)
1 Tbsp olive oil
2 garlic cloves, minced
2 tsp chopped fresh sage or 1 tsp dried sage
1 large onion, chopped
2 large carrots, finely diced
1/2 cup white wine
I cup canned puréed pumpkin
3/4 cup vegetable stock
1 tsp salt
Pepper to taste
1/2 cup heavy cream
1/4 tsp grated nutmeg
1/4 cup fresh grated Parmesan cheese
Additional Parmesan cheese for garnish
Additional fresh sage for garnish
1. Heat the oil in a heavy-bottom stock pot over medium-high heat. Add the garlic and sautée for one minute. Add the sage, onion, and carrot and sautée until softened and slightly browned, about five minutes. Add the white wine and simmer until reduced by half. Add the pumpkin and vegetable stock and stir well to combine. Season with salt and pepper. Reduce heat to medium-low. Simmer uncovered for 10 minutes.
2. While the sauce is simmering, cook your pasta according to package directions.
3. Once the sauce has simmered, reduce the heat even further. Add heavy cream and nutmeg. Stir well and heat through for about 3 minutes. Add Parmesan cheese and stir. Add pasta to the pan and allow the sauce to soak in. Spoon into bowls. Garnish with additional Parmesan cheese and sprigs of fresh sage.
If you liked this recipe, you might also like:
1. Pasta with Butternut Parmesan Sauce Recipe at SimplyRecipes.com
2. For a vegan version: Pumpkin Pasta Sauce at Vegweb.com
3. Pumpkin Ricotta Gnocchi with Sage Cream Sauce by StreamingGourmet
4 replies on “Pasta with Pumpkin Sauce”
I stop by often but rarely comment. I just wanted you to know how much I enjoy the food and recipes you feature here. It is really a pleasure to visit. I hope you are having a wonderful day. Blessings…Mary
i’ve been looking for savory pumpkin recipes…this is great!
I was just wondering if you have any suggestions for substituting the cream to help keep it low fat?
Thank you. Looks great. Can’t wait to cook it.
It’s a good question. You can usually dance around the heavy cream by using a combination of skim milk, low fat cream cheese and flour (or cornstarch), but it’s hard to get the texture right and to keep it from breaking or being lumpy. In this recipe, the 1/2 cup of heavy cream contains 400 Calories total, which is about 100 Calories per person. You might be able to cut that to 50 Calories per person by making substitutions, but is it worth it? The other way to go is to make an incremental change and use half and half – it has about 300 Calories per cup, but I’ve always seen equivalent results in terms of sauce textures. Bon Appétit!