Pumpkin Pasta Sauce | A Fall Favorite
With fall in full swing, it’s time to bring out all those pumpkins we grew in the garden! This Pumpkin Pasta Sauce will become a regular in your rotation, I am sure!
Pumpkins and often get the stereotype of being only an ingredient for sweet treats, but, I want to share with you a savory recipe using Pumpkin as the main ingredient.
I make homemade pasta regularly here on the homestead. I am always looking for new ways to sauce up the pasta.
This sauce definitely fits the bill as a wonderful way to dress up the dish. It is sweet yet savory and goes perfectly with pasta, rice, or spaghetti squash!
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Jump to Recipe
We raise the Jarrahdale and Cotton Candy varieties on our Homestead.
It’s always shocking how many pumpkins we pick from one plant! So, we have many pumpkins that need to be eaten this winter.
Why you will love this Pumpkin Pasta Sauce
This pumpkin pasta sauce is sweet and savory all at once. It comes together very quickly and can be served over boxed pasta, fresh made pasta, or spaghetti squash.
How to Roast a Pumpkin
I prefer to roast my pumpkins halved. I cut the pumpkin in half (which is not a graceful activity to watch, ha ha), remove the seeds, and bake flesh side down at 350 degrees for about an hour or when a fork or paring knife easily pierces the skin.
What you will need for this recipe
Pumpkin Puree
You can use canned pumpkin puree. Fresh roasted pumpkin makes the best puree, in my opinion.
Milk
Use any milk you choose. Whole milk, skim milk, or a milk alternative.
Cayenne Pepper
It’s amazing what a pinch of cayenne pepper does for this pumpkin pasta sauce. Not too spicy, but a perfect compliment to the sweetness.
Salt
Step by Step Instructions for making this Pumpkin Pasta Sauce
In a high speed blender, add 2 cups pumpkin puree.
This is the blender I use: https://amzn.to/3ZiEiwk
Add the milk, 1 tsp salt, and a pinch of cayenne pepper.
Serve over pasta, top with some fresh sage and parmesan cheese.
Serving Suggestion
We love to top our pasta with fresh sage and roasted chestnuts.
Top with fresh herbs and parmesan cheese.
Storage Tips
Store in the fridge in an airtight container for up to 5 days.
Freeze in freezer safe container for up to 3 months.
Pumpkin Pasta Sauce
Equipment
- 1 Baking Sheet
- 1 Blender
Ingredients
- 1 Pumpkin
- 1/2 cup Milk
- 1 tsp Salt
- 1 pinch Cayenne Pepper
Instructions
- Preheat oven to 350 degrees F.
- Cut pumpkin in half, remove seeds and place flesh side down on parchment lined baking sheet.
- Bake for 1 hour or until a fork or paring knife easily pierces the skin.
- Remove 2 cups of pumpkin and add to a blender.
- Add all other ingredients.
- Blend until creamy and smooth.
- Pour over pasta and top with sage and parmesan cheese.
Thanks
Hope you enjoy it!!