Savory and Creamy Pumpkin Pasta Sauce (No Cream!)
This is a quick, comforting pasta dinner that comes together fast. I prefer using fresh roasted pumpkin for a delicate, natural pumpkin flavor that doesn’t taste like canned pumpkin. In the fall I roast and puree pumpkins in batches and freeze the puree so I can pull it out all winter for recipes like this one.
Picture the aroma of fall in a bowl: savory herbs — rosemary, sage, and thyme — combined with salty butter and freshly grated Parmigiano create a simple, versatile sauce. A sprinkle of toasted pine nuts adds crunch and nuttiness. If you have the pumpkin puree ready, this meal can be on the table in about 20 minutes.
It’s comforting, satisfying, and adaptable: use it as a classic pasta sauce, toss it with zoodles, spread it on mini pita pizzas, or try it over butternut squash noodles. If you enjoy pumpkin flavors, you’ll also like homemade pumpkin bread.
Variation for Pumpkin
This sauce also works beautifully with butternut squash. Both vegetables yield a rich, creamy texture and warm flavor—try each and see which you prefer.
Share with amore — Mangia!
Made with Amore,
Elena
Pasta Types
I like orecchiette for this dish — the little “ears” catch the sauce and pine nuts, giving you the perfect bite.
Warm and Comforting
Pumpkin and Parmigiano Pasta Sauce with Toasted Pine Nuts
Ingredients
- 2 cups prepared fresh roasted pumpkin purée Pumpkin puree: cut 2 pie pumpkins in half, remove seeds, roast face down at 350°F for about 1 hour. Cool, scoop the flesh and puree until smooth.
- 1 cup freshly grated Parmigiano Reggiano
- 1 tablespoon salted butter
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon fresh or dried sage
- 1 teaspoon fresh or dried thyme
- 1/2 cup hot pasta water, reserved
- 4 tablespoons toasted pine nuts
- Salt for pasta water
- 1/2 lb (225 g) your favorite pasta
- 1/2 cup shaved Parmigiano for serving
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions.
- While the pasta cooks, combine the pumpkin purée, herbs, butter, and grated Parmigiano in a medium saucepan. Cook over medium heat, stirring, until the mixture is warmed and the cheese has melted, about 5 minutes. Remove 1/2 cup of the boiling pasta water and add it to the sauce; stir to loosen and combine.
- Drain the pasta and immediately add it to the pan with the pumpkin sauce. Toss well so the pasta is evenly coated, adding more reserved pasta water if needed to reach a silky consistency.
- Serve hot, topped with shaved Parmigiano and toasted pine nuts.
Notes
Nutrition
Carbohydrates: 55g
Protein: 24g
Fat: 21g
Fiber: 6g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Tried this recipe?
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