Pumpkin Pasta Sauce

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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!

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Comments

  1. Cate says:

    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. sounds delish! i will have to make this soon!

  3. Lynn says:

    I a creamy pumpkin pasta recently and my family loved it. I think pumpkin and pasta go great together.

  4. My husband had pumpkin raviolis when we went to dinner for our anniversary this past weekend. I’m not sure if my kids will go for it, but it’s always worth a try!

  5. hhmmm… never tried this before but it wont hurt to try right?=]

  6. so glad you posted this–i’ve been looking for a pumpkin pasta recipe!

  7. Erica says:

    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

    Thanks!

  8. jon says:

    thank you so much, i’m a college student and found myself with an abundance of pumpkin. this helped so much :)

  9. Jocelyn says:

    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!

  10. Karen says:

    My kids love it over cheese raviolis. :)

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