Pumpkin Pasta Sauce

I have to admit something – I’m not a huge lover of pumpkin. Typically the only thing where I like pumpkin flavor is in a pumpkin spice latte or a pumpkin cake roll. I’ll happily pass by pumpkin pie in favor of pecan any day. However, I really wanted to try my hand at making a good pumpkin pasta sauce. It sounded so seasonal and I thought I might actually like it.

So earlier this week, when I was finally able to find some canned pumpkin, I decided to go for it. My sister was visiting for a few days, getting her fill of baby snuggles and helping me out around the house, and we both thought it sounded like a great idea for dinner. Plus, I had a package of cheese ravioli in the freezer that we thought would make a perfect base for the sauce.

I winged the entire recipe, gauging ingredients based purely on what I thought would go well together and doing a little tweaking to my original plan here and there as it cooked. The final result was awesome! Seriously, I could have eaten the sauce with a spoon and skipped the pasta all together. In fact, my sister and I both thought that if I added some more milk, the sauce would have made a great soup as well.

Pumpkin Pasta Sauce

  • 1/4 c. butter
  • 1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
  • 3 cloves garlic, minced
  • 1 15 oz. can pumpkin puree
  • 1/2 c. chicken stock
  • 3/4 c. milk
  • 1 1/4 t. salt, more or less to taste
  • 1/2 t. black pepper, more or less to taste
  • 1/8 t. nutmeg
  • 1/4 c. diced parsley

1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.

This made a great entree over cheese ravioli for the adults and cheese tortelleni for the kids. It was definitely enjoyed by everyone. I think it would also make a great dish served over plain pasta. Or like I said earlier, thin it a bit with some milk for a yummy soup. That would be a great way to repurpose the leftovers – if you have any!

13 thoughts on “Pumpkin Pasta Sauce

  1. How funny; I just made a pumpkin pasta sauce the other day! I added cream and spinach to mine, but otherwise it was pretty similar to yours. I might have to try this version and see how I like it!

  2. I tried this recipe out last night, adding a little bit of browned chicken sausage I had in my freezer. It was amazing, and so easy! And normally I can’t cook! You have literally changed my cooking self-esteem with this recipe.

    I wrote about it on my own blog, if you want to check it out (there are some pictures of the process), here’s the link: http://bit.ly/oLWaBX


  3. This is a very nice, easy, seasonal dish. My husband does not care for pumpkin soup, but he enjoyed this sauce over fusilli very much. I think one critical thing about this pumpkin recipe is that it doesn’t have any added sugar, so you don’t feel like you’re eating pumpkin pie over noodles. Thanks!

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