Description

This Creamy Pumpkin Pasta Sauce recipe features tender penne pasta coated in a velvety sauce made from pumpkin purée, heavy cream, and fragrant dried sage, enriched with parmesan cheese. The sauce is cooked gently on the stovetop, offering a rich and smooth texture perfect for a comforting weeknight meal. Garnished with fresh parsley and crunchy pepitas, it delivers a delightful combination of flavors and textures.

Ingredients

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Pasta

16 oz. dried Penne Pasta

Sauce

1 Tablespoon Olive Oil
1 Onion; peeled and diced
4 Garlic Cloves; peeled and finely diced or minced
1/2 cup Chicken Broth
1 1/2 cups Pumpkin Purée
3/4 cup Heavy Cream
1 teaspoon ground dried Sage
1/2 cup Parmesan Cheese; shredded
Salt (to taste)
Freshly Ground Black Pepper (to taste)

Garnish (optional)

1/4 cup fresh chopped Parsley
2 Tablespoons Pepitas

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Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Add the dried penne and cook according to the package directions until al dente. Drain the pasta and set aside.
Sauté the aromatics. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional minute, stirring frequently until fragrant.
Prepare the sauce. Pour the chicken broth into the skillet with the onions and garlic. Stir in the pumpkin purée, heavy cream, and ground dried sage. Bring the mixture to a gentle simmer over low heat, stirring occasionally to combine all ingredients evenly. Season with salt and freshly ground black pepper to taste.
Combine pasta and sauce. Add the cooked penne and shredded parmesan cheese directly into the skillet with the sauce. Stir well to coat the pasta thoroughly. Continue to simmer the mixture until the sauce thickens slightly and the cheese has melted completely.
Serve and garnish. Divide the creamy pumpkin pasta into serving bowls. If desired, sprinkle with freshly chopped parsley and pepitas for added freshness and crunch before serving.

Notes

This recipe is ideal for a cozy weeknight dinner and works best with penne pasta as it holds the sauce beautifully.
The pumpkin purée adds a naturally sweet depth to the creamy sauce, complemented by the herbal notes of dried sage and the sharpness of parmesan cheese.
Garnishing with pepitas adds a delightful textural contrast that enhances the overall eating experience.

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 6 grams
Sodium: 452 milligrams
Fat: 26 grams
Saturated Fat: 13 grams
Unsaturated Fat: 10 grams
Trans Fat: 1 gram
Carbohydrates: 49 grams
Fiber: 6 grams
Protein: 15 grams
Cholesterol: 58 milligrams