Here you have it - Creamy Pumpkin Pasta Sauce, the ultimate comfort food. A cozy, creamy, cheesy delicious sauce for your noods made with pumpkin! I know I'm mostly focused on the healthier versions of recipes, but I just gotta sprinkle some classics in here you know?! With all the butter and cheese! So good. It's made with simple, quality, ingredients and tastes AMAZING. Such a great option to serve for a holiday dinner in the next couple months. You can enjoy it with any type of noodle. If you want to get fancy, you can even serve it with scallops or shrimp.
Here's what you need for this Creamy Pumpkin Pasta Sauce:
- Minced Garlic (I use the one from the Jar)
- Pumpkin Puree
- Organic Milk (I used 2%)
- Organic Cream
- Vegetable Stock
- Grass Fed Butter (I used Salted)
- Flour (I used gluten free all purpose)
- Spices: Turmeric, Sage, Cumin, Onion Powder or Onion Salt, Sea Salt and Pepper
- Pecorino Cheese or Parmesan Cheese (I grated from the block, but pre-grated works too)
- Chili Flakes for toppings - Optional
Ingredients:
Directions:
Add minced garlic to a medium pot. Mix with around the pot using a spoon. Let it heat for 30 seconds to 1 minute.
Add in milk, cream and pumpkin. Mix well. I use a whisk to mix right in the pot.
Add in spices (turmeric, sage, onion salt/powder, seal salt and pepper). Whisk well again.
Add in butter. Whisk as it melts and bring to a boil. Reduce heat and let simmer on low for 15 minutes. Whisk frequently as it simmers. It will reduce and thicken.
During this time, prepare your pasta according to instructions on the box.
After 15 minutes, add in flour and grated pecorino / parm. Whisk very well. Sauce will thicken even more.
Add in vegetable stock and continue to mix until it is creamy, smooth and well combined.
Add more seasoning to taste.
Serve hot with cooked pasta! Top with fresh pepper and chili flakes.
ENJOY!
If you loved this Creamy Pumpkin Pasta Sauce, make sure to check out some of my other recipes!
Ingredients
Directions
Add minced garlic to a medium pot. Mix with around the pot using a spoon. Let it heat for 30 seconds to 1 minute.
Add in milk, cream and pumpkin. Mix well. I use a whisk to mix right in the pot.
Add in spices (turmeric, sage, onion salt/powder, seal salt and pepper). Whisk well again.
Add in butter. Whisk as it melts and bring to a boil. Reduce heat and let simmer on low for 15 minutes. Whisk frequently as it simmers. It will reduce and thicken.
During this time, prepare your pasta according to instructions on the box.
After 15 minutes, add in flour and grated pecorino / parm. Whisk very well. Sauce will thicken even more.
Add in vegetable stock and continue to mix until it is creamy, smooth and well combined.
Add more seasoning to taste.
Serve hot with cooked pasta! Top with fresh pepper and chili flakes.
ENJOY!
