Creamy Pumpkin Pasta Sauce, a fast and easy Pumpkin Sauce, creamy and delicate. The perfect meatless Dinner Recipe.
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.
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? 😉
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.
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!
Creamy Pumpkin Pasta Sauce
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
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Republished from December 9, 2015
Kirsten says
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
Rosemary says
Hi Kirsten yes roasting is tastier, glad you enjoyed it.
L says
Can we use whipping cream ?
You say to use cream..
pls clarify
Thanks
Rosemary says
Hi L, yes whipping, whole or heavy cream. I hope you enjoy it.
Lia says
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…!!!!
Becky Bird says
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!
Rosemary says
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. 🙂
zouhair fiorino najjar says
CIAO..many thanks for stunning recipe…is it possible to replace butter with olive oil or any veg. oil??
Rosemary says
Hi Zouhair I’m sure you could replace the butter with olive oil in this recipes. I hope you enjoy it.
1010ParkPlace.com says
Initially it looked like baby food, but after I read the recipe, it sounds divine!
Rosemary says
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. 🙂