Savory Pumpkin Pasta Sauce Recipes

PUMPKIN SAGE PASTA SAUCE

Steps:

• Prepare the ingredients: chop the garlic, sage, and shred the cheese.
• Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
• Reduce the heat to low and gradually stir in 3/4 cup water or milk stirring constantly until the sauce begins to thicken.
• Stir in 1 cup pumpkin puree and 1/2 cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add 1/2 cup freshly shredded parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon chopped sage.
• Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water to make it thinner.

CREAMY PUMPKIN PASTA SAUCE

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.

SAVORY PUMPKIN PASTA SAUCE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until tender, about 3 minutes. Reduce heat to low and stir in pumpkin puree; cook for 2 minutes.
• Mix milk, water, salt, cumin, white pepper, and allspice into pumpkin mixture and simmer over low heat until heated through, about 5 minutes. Remove from heat and stir in parsley.

VEGAN PUMPKIN PASTA SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
• Add sage and heat for another minute.
• Reduce heat to low, and add soy milk and pumpkin. Stir gently to combine ingredients.
• Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat.
• Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute.
• Serve over cooked pasta and enjoy.

CREAMY VEGAN PUMPKIN PASTA SAUCE

Steps:

• In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.
• While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.
• Deglaze the pan with 1/2 cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.
• Add the minced garlic, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and let the flavors meld for 1 minute.
• Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.
• Drain the noodles and add them to the pan with the pumpkin sauce. Toss to combine and garnish with roughly chopped fresh sage.