Oct 15, 2024 My kids loooove macaroni and cheese. This has the same coziness and creaminess (and even the same colour), but is packed with veggie puree.
Here’s What You Need
To make this creamy pumpkin pasta sauce, you’ll need basic pantry staples that you probably already have on hand:
Pasta: I like using rigatoni for this dish because its ridges hold onto the sauce beautifully. But honestly, any pasta will work—penne, fusilli, or even spaghetti. Butter: This is used for both the sauce and frying the sage. Unsalted lets you control the seasoning better, but if you only have salted, just reduce the added salt later. Onion & Garlic: These two give the sauce a great base of flavor. I use yellow onion, finely chopped, so it melts into the sauce nicely. All-purpose Flour: This thickens the sauce. Make sure to cook it for a minute to avoid a raw flour taste. Whole Milk: The milk is key for creaminess without making the sauce too heavy. If you want an extra-rich sauce, you can substitute some or all with half-and-half or heavy cream. Pumpkin Puree: This is the star of the recipe! I prefer using homemade puree if I have it, but canned works just as well. Just double-check that it’s pure pumpkin, not the pie filling, which is sweetened and spiced. Parmesan Cheese: Freshly grated is best for the creamiest, smoothest sauce. It adds a salty, umami punch to balance the sweetness of the pumpkin. Fresh Sage Leaves: These get fried until crispy for a delicious garnish. The crispy texture and earthy flavor contrast perfectly with the creamy pasta. Kosher Salt & Red Chili Flakes: Salt is a must to enhance all the flavors, and red chili flakes are optional but highly recommended if you like a little heat.
How to Make This Creamy Pumpkin Pasta Sauce Recipe:
Start by cooking your pasta until al dente. While that’s boiling, you’ll create the creamy pumpkin sauce by making a simple roux with butter and flour, whisking in the milk, then stirring in the pumpkin puree and parmesan. Because we are starting with pumpkin puree, no need for an immersion blender or other tools to blend it. Fry up some sage leaves in oil until crispy, then toss your pasta in the sauce and finish it off with the sage and a sprinkle of red pepper flakes.
5 Common Mistakes When Making Pumpkin Pasta
Make Ahead and Storage
You can make the pumpkin sauce ahead of time and store it in the fridge for up to three days. When you’re ready to use it, warm it up gently on the stove, adding a splash of milk if needed. The crispy sage is best made fresh, but you can store leftovers in an airtight container at room temperature for a day or two.
How to Serve this Creamy Pumpkin Pasta Recipe
Serve this creamy pumpkin pasta topped with extra parmesan and red chili flakes for a touch of heat. The crispy sage gives it an elegant finish, so don’t skip it! Pair it with a simple green salad or maple roasted brussels sprouts for a balanced meal.
Final Notes, Pro Tips + Science Tidbits
For a creamier sauce, you can substitute half-and-half or heavy cream for the milk. If you want to add protein, grilled chicken or Italian sausage would be a great addition. And for a gluten-free option, simply swap in your favorite gluten-free pasta. Can I use canned pumpkin?Yes, just make sure it’s pure pumpkin puree, not the sweetened pumpkin pie filling. What pasta shape works best?I love rigatoni, but any shape that holds sauce well, like penne or farfalle, works perfectly. Must-Try: Best-Ever Homemade Meat Sauce I bought a large, heritage pumpkin and it’s been turned into pumpkin pies, a pumpkin roulade cake, and this pasta dish so far and I still have several 2-cup vacuum-sealed portions of pumpkin puree in the freezer. Plus, I shared several packages with my neighbour. Who knew it’s so economical and delicious to roast your own?! I paid $7 for that pumpkin and got about 18 cups. Crispy sage is just delicious, and takes only a minute.
A bit of hot oil and fresh sage go from soft and earthy to crisp and toasty-fragrant. Sprinkle the leaves with a bit of salt as soon as they’re out of the oil, and you’ll want to eat nothing but crispy sage for dinner. You must also try my easy brown butter sage sauce – perfect for ravioli or gnocchi. A few shreds of parmesan and a sprinkling of red chili flakes to balance the pumpkin’s natural sweetness and you’ve got a winner. Crumbles of pancetta or bacon would be crazy good too.
