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Home » Ingredient » Pasta » Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce

By: Rosemary Published: September 13, 2017 Updated on: October 7, 2021

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Creamy Pumpkin Pasta Sauce,  a fast and easy Pumpkin Sauce, creamy and delicate. The perfect meatless Dinner Recipe.

Creamy Pumpkin Pasta Sauce, delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight vegetarian dinner.                              

As we start to head into the Holiday Season, between Thanksgiving, Halloween and Christmas I like to think that this Creamy Delicious Pumpkin Sauce Recipe would give you a much needed boost of energy.

And needless to say I certainly hope you aren’t tired of Squash or pumpkin recipes yet. Because this is a good one.

creamy pumpkin pasta sauce in a pot with a fork

It is another fast and easy pasta recipe, Creamy Pumpkin Pasta Sauce. The best kind!

I’m one of those people who loves a creamy pasta sauce, probably because I can top it off with some freshly grated Parmesan.

The Italian is the opposite, he insists it covers the taste of the sauce. But what does he know? 😉

Creamy Squash Fusilli Pasta, a delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight family or friends vegetarian dinner.|anitalianinmykitchen.com

I have never been much of a squash lover, but after making a creamy squash filling for Ravioli, Sweet and Savory I also discovered how delicious it can be tossed with some pasta especially Fettuccine!

To make this recipe I decided to make my own Pumpkin Puree , very easy and the taste is amazing.

a close up of creamy pumpkin pasta sauce noodles on a fork

I then whisked the Pumpkin Puree together with a little cream and chopped garlic and tossed it with some Fettuccine.

You could actually use your favourite pasta or a short pasta, because Italians say a short pasta holds a cream sauce better. Buon Appetito!

a forkful of creamy pumpkin pasta sauce fettucine

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    a close up of creamy pumpkin pasta sauce noodles on a fork

    Creamy Pumpkin Pasta Sauce

    Rosemary Molloy
    Creamy Pumpkin Pasta Sauce, delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight vegetarian dinner.
    4.39 from 39 votes
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    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 247 kcal

    Ingredients
     
     

    • 1 cup pumpkin purée fresh or canned purée only, drain in a sieve for approximately 10-15 minutes
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/4 teaspoon salt
    • 1 clove garlic chopped
    • 2 tablespoons freshly grated Parmesan cheese
    • 1/4 cup cream (whipping/whole or heavy)
    • 3 cups cooked al dente fettucine
    • 2 tablespoons fresh chopped Italian parsley

    Instructions
     

    • In a large pan add olive oil, butter and garlic, cook on low-medium heat 1 minute, add purée, salt, Parmesan and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!

    Nutrition

    Calories: 247kcalCarbohydrates: 25gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 52mgSodium: 222mgPotassium: 177mgFiber: 2gSugar: 2gVitamin A: 10045IUVitamin C: 5.4mgCalcium: 65mgIron: 1.4mg
    Tried this recipe?Let us know how it was!

    .

     

    Republished from December 9, 2015

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      Fall/Winter, Main Dish, Most Posts, Pasta, Vegetables

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      1. Jbj says

        October 20, 2021 at 11:11 pm

        Can the extra sauce be stored in fridge ?

        Reply
        • Rosemary says

          October 21, 2021 at 9:54 am

          Hi Jbj, yes extra sauce should be stored in the fridge. It will keep for up to 3 days. 🙂

          Reply
      2. Kirsten says

        February 11, 2021 at 2:06 pm

        4 stars
        Good recipe i found it tastier to roast your pumpkin in the oven then turn it into a puree with your cream sour cream goes great to and garlic i added alot more garlic because we love garlic in our house

        Reply
        • Rosemary says

          February 11, 2021 at 4:56 pm

          Hi Kirsten yes roasting is tastier, glad you enjoyed it.

          Reply
      3. L says

        October 20, 2020 at 8:11 pm

        Can we use whipping cream ?
        You say to use cream..
        pls clarify
        Thanks

        Reply
        • Rosemary says

          October 20, 2020 at 8:24 pm

          Hi L, yes whipping, whole or heavy cream. I hope you enjoy it.

          Reply
      4. Lia says

        April 3, 2020 at 1:42 pm

        5 stars
        This was delicious and have to tell ….however I tweeked it a little, I added a little chilli flakes and some dried parsley, PLUS I used 4 cloves of garlic and sauteed garlic with some green raw prawns…!!!!

        Reply
      5. Becky Bird says

        October 23, 2019 at 12:22 am

        5 stars
        Rosemary, I made this last night. I usually use another “one pot” creamy pumpkin sauce recipe but yours was so SIMPLE & QUICK & EASY!!!!! And WOW! The FLAVOR!!! This is my new “go to” recipe!!! Thank you! I’m so happy to find someone who adores pumpkin like me!

        Reply
        • Rosemary says

          October 23, 2019 at 10:25 pm

          Hi Becky, thanks so much, so glad you liked it. I actually didn’t like pumpkin food very much before, but for the last couple of years, I can’t seem to get enough. 🙂

          Reply
      6. zouhair fiorino najjar says

        September 18, 2017 at 3:00 pm

        5 stars
        CIAO..many thanks for stunning recipe…is it possible to replace butter with olive oil or any veg. oil??

        Reply
        • Rosemary says

          September 18, 2017 at 4:23 pm

          Hi Zouhair I’m sure you could replace the butter with olive oil in this recipes. I hope you enjoy it.

          Reply
      7. 1010ParkPlace.com says

        December 11, 2015 at 3:33 am

        5 stars
        Initially it looked like baby food, but after I read the recipe, it sounds divine!

        Reply
        • Rosemary says

          December 12, 2015 at 2:55 pm

          Haha I know and the colour didn’t help either. But it was really good so I thought what the heck. Some food unfortunately is just not very photogenic. 🙂

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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