Best 9 Pasta With Pumpkin Sauce Recipes

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Pasta with pumpkin sauce is an easy and delicious dish perfect for fall and winter meals. The combination of sweet pumpkin, savory spices, and creamy sauce creates a comforting and flavorful dish that is sure to be a hit with the whole family. Whether you prefer a classic pumpkin sauce with just a few simple ingredients or one with more complex flavors, there are many variations to choose from. Plus, with the convenience of canned or pureed pumpkin, making pasta with pumpkin sauce is a breeze. So gather your ingredients and get ready to enjoy a warm and cozy meal that is packed with flavor.

Here are our top 9 tried and tested recipes!

CREAMY PUMPKIN PASTA SAUCE



Creamy Pumpkin Pasta Sauce image

Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

8 ounces whole wheat fettuccini (or any other long, thin noodle, such as linguine or spaghetti)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic (minced)
2 cups nonfat milk
1 cup pumpkin puree (not pumpkin pie filling)
3 ounces reduced-fat cream cheese (cut into chunks and at room temperature (do not use fat free))
1 tablespoon chopped fresh sage leaves (divided)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cayenne pepper
1/2 cup grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
  • Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
  • Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g

PUMPKIN PASTA



Pumpkin Pasta image

Tasty! Connor approved!

Provided by ConnorsMom

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 3

Number Of Ingredients 13

6 ounces whole wheat penne pasta
¾ cup pumpkin puree
¾ cup low sodium chicken broth
¼ cup nonfat milk
1 teaspoon margarine
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
¼ cup grated Parmesan cheese, plus more for serving

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g

PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PASTA WITH CREAMY PUMPKIN SAUCE



Pasta with Creamy Pumpkin Sauce image

Try this Pasta with Creamy Pumpkin Sauce, featuring canned pumpkin, cream cheese and Parmesan cheese. The creamy pumpkin sauce works great over penne or the pasta of your choice. Serve this dish topped with additional Parm for a special touch.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup butter or margarine
1 cup canned pumpkin
1/2 tsp. ground red pepper (cayenne)
dash ground nutmeg

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 4 g, Protein 12 g

PENNE WITH CREAMY PUMPKIN SAUCE



Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
  • Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

CREAMY PUMPKIN PASTA



Creamy pumpkin pasta image

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Provided by Esther Clark

Categories     Dinner

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Steps:

  • Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
  • Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
  • Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

PASTA WITH CREAMY PUMPKIN SAUCE



Pasta With Creamy Pumpkin Sauce image

from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!

Provided by KissaK1

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 -10 ounce) package angel hair pasta
1 medium shallot
3 medium garlic cloves
2 sprigs sage leaves
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low sodium chicken broth
1/2 cup low-fat milk
kosher salt
fresh ground black pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions, about 6 to 7 minutes.
  • While pasta cooks, mince the shallot and garlic; finely chop the sage.
  • Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
  • Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

Nutrition Facts : Calories 299.1, Fat 6.6, SaturatedFat 2, Cholesterol 7, Sodium 126.3, Carbohydrate 47.5, Fiber 2, Sugar 3, Protein 12.2

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE



Pasta with Italian Sausage and Pumpkin Sauce image

This a great way to use pumpkin in your cooking rather than your baking. The flavor of the pumpkin doesn't come out very strong and if you didn't know what was in it, you probably wouldn't even realize it was pumpkin. But it makes a great creamy pasta sauce with a different type of flavor.

Provided by jmcnutt28

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 13

1 pound bulk Italian sausage
½ onion, diced
4 cloves garlic, diced
1 (16 ounce) package campanelle pasta
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
½ cup half-and-half
½ cup sour cream
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
¼ teaspoon Italian seasoning, or to taste

Steps:

  • Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
  • Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
  • Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 51.4 g, Cholesterol 35.9 mg, Fat 16.8 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 7.1 g, Sodium 845.7 mg, Sugar 4.5 g

PASTA WITH CREAMY PUMPKIN SAUCE (FROM EVERYDAY FOOD)



Pasta With Creamy Pumpkin Sauce (From Everyday Food) image

This looks great and easy enough for a fall weeknight! The original recipe called for rosemary, but I am a big fan of pumpkin and basil! This is a great light dinner, or a good side dish. Update: Thanks to Amaze-Ing Me, I went back and tweaked the sauce a bit to make it even better! Update: I made this quicker after needing to rush for dinner one night--you can't even tell the difference! I also added some poached chicken to make it a real one dish meal and it was great!

Provided by Dwynnie

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces penne pasta or 12 ounces other short pasta
kosher salt
2 tablespoons olive oil
1 (15 ounce) can pure pumpkin puree
1/2 teaspoon garlic powder
1/2 cup half-and-half or 1/2 cup whipping cream
1/4 cup apple cider
1/2 cup grated parmesan cheese
1 tablespoon sherry wine vinegar
2 teaspoons dried basil
3 dashes nutmeg
1 dash cinnamon
1/2 teaspoon white pepper, to taste
1 teaspoon salt, to taste

Steps:

  • Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
  • Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through--5 to 10 minutes.
  • Check sauce seasoning and add additional salt to taste.
  • Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.

Nutrition Facts : Calories 468.4, Fat 13.3, SaturatedFat 4, Cholesterol 14.1, Sodium 788.7, Carbohydrate 77.4, Fiber 10.2, Sugar 3.3, Protein 13.4

Tips:

  • For roasting the pumpkin, use a large baking sheet and spread the pumpkin pieces in a single layer. This will ensure even roasting and prevent the pumpkin from steaming.
  • To make the pumpkin sauce, use a high-quality olive oil. This will add flavor and richness to the sauce.
  • If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner and less creamy.
  • To make the pasta more flavorful, cook it in salted water. You can also add a bay leaf or two to the water for extra flavor.
  • Once the pasta is cooked, drain it and immediately toss it with the pumpkin sauce. This will help the sauce adhere to the pasta and prevent it from becoming dry.
  • Serve the pasta with grated Parmesan cheese and fresh herbs, such as basil or thyme. This will add extra flavor and color to the dish.

Conclusion:

Pasta with pumpkin sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted pumpkin gives the sauce a rich and flavorful taste, and the heavy cream makes it creamy and decadent. This dish is sure to please everyone at the table.

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