PrintSavory Pumpkin Pasta Sauce
A simple and flavorful pumpkin pasta sauce perfect for a weeknight fall dinner. This recipe balances the natural sweetness of pumpkin with savory herbs for a comforting meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- 1 (15 ounce) can pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 pound rigatoni pasta
- Fresh sage leaves for garnish (optional)
Instructions
- Cook rigatoni according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, sage, thyme, and nutmeg to the skillet. Cook for 1 minute more until fragrant.
- Stir in pumpkin puree, heavy cream, and Parmesan cheese. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Season the sauce with salt and pepper to taste.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh sage leaves if desired.
Notes
- For a lighter sauce, you can substitute half-and-half or milk for the heavy cream.
- Add cooked chicken, sausage, or white beans for a heartier meal.
- This sauce is a great base for meal planning.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg