Looking for a comforting fall dish? This pumpkin pasta sauce recipe is a perfect balance of rich, creamy flavors with a hint of sweetness. With just a few simple ingredients, you can whip up this autumn-inspired sauce in no time. Let’s dive into this easy recipe that will warm you up on chilly nights!
Easy pumpkin pasta sauce
4
servings15
minutes15
minutes30
minutesIngredients
2 tbsp olive oil
1 Onion
2 garlic cloves
500 g pumpkin or squash, peeled and cut into 3cm cubes
50 whole milk
2 tbsp tomato purée
2 tbsp tomato purée
350 g rigatoni or penne
50 g grated parmesan
Directions
- Start by peeling and cutting the pumpkin (or squash) into 3cm cubes. Use fresh pumpkin for the best results, as it brings out the natural sweetness that makes this pumpkin pasta sauce so special.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft. Next, add the crushed garlic and cook for another 1-2 minutes until it becomes fragrant.
- Add the pumpkin cubes to the pan with the onions and garlic. Season with salt and pepper. Cook for 10-15 minutes until the pumpkin is soft. Stir occasionally, and if needed, add a splash of water to prevent it from sticking.
- Once the pumpkin is tender, blend the mixture with a hand blender until smooth. If you prefer, you can use a food processor. Add 50-100ml of whole milk to make the sauce creamier. Adjust the milk to your liking for the perfect texture.
- Return the sauce to low heat. Stir in 2 tablespoons of tomato purée for a slight tang. Next, add 2 tablespoons of mascarpone, which will make the sauce creamy and smooth. Cook for another 2-3 minutes, stirring until everything is combined.
- While the sauce is cooking, boil 350g of short pasta like rigatoni or penne. Follow the package instructions until the pasta is al dente. Drain, but save some of the pasta water. This starchy water will help bind the sauce to the pasta later.
- Add the cooked pasta to the pan with your pumpkin pasta sauce. Toss the pasta gently to coat it fully in the sauce. If the sauce feels too thick, add a bit of the reserved pasta water until it reaches the perfect consistency.
- Finally, stir in 40g of grated parmesan. The cheese adds a nutty, savory flavor that perfectly complements the sweetness of the pumpkin. Serve immediately with extra parmesan on top for added flavor.
Tips to make your pumpkin pasta sauce better
- Roast the Pumpkin: Roasting the pumpkin instead of cooking it in the pan enhances the flavor by bringing out its natural sweetness and adding a slight caramelization.
- Use Fresh Herbs: Add a sprinkle of fresh sage or thyme when cooking the sauce. These herbs pair beautifully with pumpkin and give the sauce a more complex, earthy flavor.
- Nutty Twist: Toasted pine nuts or walnuts can be sprinkled on top for some crunch and added richness.
- Spice It Up: A pinch of nutmeg or cinnamon complements the sweetness of the pumpkin, while red pepper flakes can give the sauce a slight kick.
- Don’t Forget the Pasta Water: Reserve pasta water to thin the sauce if it’s too thick. The starch in the water helps the sauce stick to the pasta better.
- Top It with Cheese: Don’t hold back on extra grated parmesan or even a mix of different cheeses like pecorino for more flavor depth.
This easy recipe is the ultimate fall comfort food. The creamy pumpkin paired with mascarpone and parmesan creates a rich, flavorful sauce that feels like a warm hug on a chilly evening. Whether you’re preparing a quick weeknight dinner or serving it at a fall gathering, this sauce will be a hit.
Enjoy the flavors of fall with this simple and delicious pumpkin pasta sauce recipe!
Click here for 10 Fall Pasta Salads recepies.
Here’s where I found inspiration for this post!
