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    Home » Recipes » Pasta

    Savory + Creamy Pumpkin Pasta Sauce

    Updated Sep 6, 2022

    1582 shares
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    Pumpkin Pasta

    Do you ever get crazy in your kitchen? You know, when you try to make something different and you aren't really sure how it will taste? This Pumpkin Pasta is that crazy-kitchen moment for me. Guys, this recipe is fantastic! Creamy, savory, and pumpkin-y. Seriously, my kids loved it. My husband loved it. To me, getting the family seal of approval is the ultimate compliment. THE big test. Sure, I cook food all of the time and I think the recipes taste good. (The cook might be too close to the project. The cook may not be very humble.) But do they really taste great?

    When you put Pumpkin Pasta on the table, and your family goes back for second (and third) helpings, you know you've created a special meal.

     

    Pumpkin Pasta...absolutely one of our best recipes yet!

    Pumpkin Mania has taken over the world, right!?

    Yes, I am jumping in mouth first. Instead of going to sweet direction, I decided to experiment with the savory side of the pumpkin. Pumpkin Pasta. (When in doubt, get the pasta out.)

    This recipe is so easy. Also, it is super fast. And did we mention it tastes amazing? The creamy pumpkin pasta sauce is rich without the heaviness of a typical creamy pasta sauce.

    Ingredients:

    • Pumpkin - Be sure to get canned PLAIN pumpkin. (Not pumpkin pie filling.)
    • Bowtie pasta - Or your favorite type of pasta.
    • Milk
    • Salted butter
    • Parmesan cheese
    • Fresh baby spinach
    • Salt
    • Nutmeg
    • Black pepper
    • Lemon juice
    • Garlic powder
    You will LOVE Pumpkin Pasta. Creamy and buttery pumpkin sauce featuring Parmesan, fresh spinach and nutmeg. This is a savory pumpkin recipe you will keep!

    How to Make Pumpkin Pasta Sauce:

    1. Cook pasta according to package directions with ½ teaspoon of the salt. Cook to al dente. Drain and set aside.
    2. In a large skillet, melt the butter over medium heat. Stir in the pumpkin, pasta water, nutmeg, remaining salt, pepper, and garlic powder.
    3. Gradually stir in the milk. Add the lemon juice, reduce heat to low and simmer for 5 to 10 minutes. Stir in the Parmesan and spinach, stir frequently until cheese is melted.
    4. Stir in the prepared pasta, remove from heat and serve with additional Parmesan.
    5. Serve hot.

    First, melt butter in a skillet. This gives the pumpkin a buttery smooth flavor, and you know how I have this love affair with butter.  Then you stir in your pumpkin puree.  (DO NOT USE PUMPKIN PIE MIX!) Be sure to read the back of the can. You are looking for PURE PUMPKIN. The only ingredient will be "pumpkin".

    Then you simply stir a few seasonings and milk into the pumpkin pasta sauce. (We also used a little of the pasta water to thin out the sauce. The starches in the pasta water also help the pasta sauce cling to your bow tie pasta.)

    Key seasoning: nutmeg. Use a little, or a lot, depending on your spice preference. It really gives the pumpkin a familiar flavor but it is not sweet.  We kept the seasonings simple. Nutmeg, garlic powder, salt and pepper. That's it.

    If you love easy recipes like this, you've gotta check out these posts:

    Sheet Pan Brussel Sprouts with Mushrooms and Tomatoes

    Sausage & Asparagus Pasta Bake

    You will LOVE Pumpkin Pasta. Creamy and buttery pumpkin sauce featuring Parmesan, fresh spinach and nutmeg. This is a savory pumpkin recipe you will keep!

    From here you can call it done...or you can do what we did and add a few extra touches to your Pumpkin Pasta. We stirred in shredded Parmesan cheese and a handful of sliced fresh baby spinach.

    [show_shopthepost_widget id="2774860"]

    Stir and simmer! Too easy right?

    Last step? Pasta!!! I decided to use bow tie pasta. Why? They are big, cute, and really hold a lot of sauce. You could use anything you would like...spaghetti, rigatoni, penne...whatever you like.

    You will LOVE Pumpkin Pasta. Creamy and buttery pumpkin sauce featuring Parmesan, fresh spinach and nutmeg. This is a savory pumpkin recipe you will keep!

    Stir in the pasta until every noodle is well coated and then serve. (With more cheese, of course. 🙂 )

    You get all of the indulgent pasta flavor and a huge save on calories! Pumpkin is a vegetable!!! This just might be the perfect pasta recipe ever.

    You will LOVE Pumpkin Pasta. Creamy and buttery pumpkin sauce featuring Parmesan, fresh spinach and nutmeg. This is a savory pumpkin recipe you will keep!

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    Pumpkin Pasta

    A savory and creamy pumpkin sauce in perfectly cooked bowtie pasta. Delicious as a side dish or light meal.
    5 from 2 votes
    Print Recipe Email Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Pasta
    Cuisine American
    Servings 8
    Calories 339 kcal

    Ingredients
      

    • 1 15 oz can of pumpkin just pumpkin!
    • 1 lb box bowtie pasta
    • 1 ¾ cups milk we used 2%
    • 4 TB salted butter
    • ½ cup shredded Parmesan cheese plus additional for serving
    • ½ cup fresh baby spinach sliced into strips
    • ¼ cup reserved pasta cooking water
    • 1 teaspoon salt divided
    • ½ teaspoon nutmeg
    • ½ teaspoon black pepper
    • ½ teaspoon lemon juice
    • ¼ teaspoon garlic powder

    Instructions
     

    • Cook pasta according to package directions with ½ teaspoon of the salt. Cook to al dente. Drain and set aside.
    • In a large skillet, melt the butter over medium heat. Stir in the pumpkin, pasta water, nutmeg, remaining salt, pepper, and garlic powder.
    • Gradually stir in the milk. Add the lemon juice, reduce heat to low and simmer for 5 to 10 minutes. Stir in the Parmesan and spinach, stir frequently until cheese is melted.
    • Stir in the prepared pasta, remove from heat and serve with additional Parmesan.
    • Serve hot.

    Nutrition

    Serving: 1gCalories: 339kcalCarbohydrates: 49gProtein: 12gFat: 10gSaturated Fat: 5gCholesterol: 24mgSodium: 472mgPotassium: 329mgFiber: 3gSugar: 6gVitamin A: 9315IUVitamin C: 3.1mgCalcium: 165mgIron: 1.6mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Regina Chustz

      October 20, 2017 at 6:14 pm

      I'm trying this. It will be a great side dish for the balsamic pork chops I'm making.

      Reply
      • Teri

        October 20, 2017 at 6:55 pm

        Let me know what you think. I love it. 🙂

        Reply

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