Creamy Pumpkin Pasta sauce topped with crispy sage is perfect for a cozy fall dinner. Ready in just 30 minutes, it’s rich, flavorful, and super easy to make!
My kids loooove macaroni and cheese. This has the same coziness and creaminess (and even the same colour), but is packed with veggie puree.
Here’s What You Need
To make this creamy pumpkin pasta sauce, you’ll need basic pantry staples that you probably already have on hand:
- Pasta: I like using rigatoni for this dish because its ridges hold onto the sauce beautifully. But honestly, any pasta will work—penne, fusilli, or even spaghetti.
- Butter: This is used for both the sauce and frying the sage. Unsalted lets you control the seasoning better, but if you only have salted, just reduce the added salt later.
- Onion & Garlic: These two give the sauce a great base of flavor. I use yellow onion, finely chopped, so it melts into the sauce nicely.
- All-purpose Flour: This thickens the sauce. Make sure to cook it for a minute to avoid a raw flour taste.
- Whole Milk: The milk is key for creaminess without making the sauce too heavy. If you want an extra-rich sauce, you can substitute some or all with half-and-half or heavy cream.
- Pumpkin Puree: This is the star of the recipe! I prefer using homemade puree if I have it, but canned works just as well. Just double-check that it’s pure pumpkin, not the pie filling, which is sweetened and spiced.
- Parmesan Cheese: Freshly grated is best for the creamiest, smoothest sauce. It adds a salty, umami punch to balance the sweetness of the pumpkin.
- Fresh Sage Leaves: These get fried until crispy for a delicious garnish. The crispy texture and earthy flavor contrast perfectly with the creamy pasta.
- Kosher Salt & Red Chili Flakes: Salt is a must to enhance all the flavors, and red chili flakes are optional but highly recommended if you like a little heat.
How to Make This Creamy Pumpkin Pasta Sauce Recipe:
Start by cooking your pasta until al dente.
While that’s boiling, you’ll create the creamy pumpkin sauce by making a simple roux with butter and flour, whisking in the milk, then stirring in the pumpkin puree and parmesan.
Because we are starting with pumpkin puree, no need for an immersion blender or other tools to blend it.
Fry up some sage leaves in oil until crispy, then toss your pasta in the sauce and finish it off with the sage and a sprinkle of red pepper flakes.
5 Common Mistakes When Making Pumpkin Pasta
- Using pumpkin pie filling – It’s sweet and spiced, so make sure you’re using plain pumpkin puree.
- Not salting your pasta water enough – Pasta needs a lot of salt for flavor. Your water should taste like the ocean.
- Overcooking the sage – Sage cooks fast and can burn quickly, so keep an eye on it.
- Skipping the parmesan – It adds depth and richness, so don’t leave it out.
- Undercooking the roux – Make sure to cook the flour for a minute to get rid of any raw taste before adding the milk.
Make Ahead and Storage
You can make the pumpkin sauce ahead of time and store it in the fridge for up to three days. When you’re ready to use it, warm it up gently on the stove, adding a splash of milk if needed.
The crispy sage is best made fresh, but you can store leftovers in an airtight container at room temperature for a day or two.
How to Serve this Creamy Pumpkin Pasta Recipe
Serve this creamy pumpkin pasta topped with extra parmesan and red chili flakes for a touch of heat.
The crispy sage gives it an elegant finish, so don’t skip it! Pair it with a simple green salad or maple roasted brussels sprouts for a balanced meal.
Final Notes, Pro Tips + Science Tidbits
For a creamier sauce, you can substitute half-and-half or heavy cream for the milk. If you want to add protein, grilled chicken or Italian sausage would be a great addition. And for a gluten-free option, simply swap in your favorite gluten-free pasta.
FAQs About Creamy Pumpkin Pasta Sauce
Can I use canned pumpkin?
Yes, just make sure it’s pure pumpkin puree, not the sweetened pumpkin pie filling.
What pasta shape works best?
I love rigatoni, but any shape that holds sauce well, like penne or farfalle, works perfectly.
Must-Try: Best-Ever Homemade Meat Sauce
I bought a large, heritage pumpkin and it’s been turned into pumpkin pies, a pumpkin roulade cake, and this pasta dish so far and I still have several 2-cup vacuum-sealed portions of pumpkin puree in the freezer.
Plus, I shared several packages with my neighbour. Who knew it’s so economical and delicious to roast your own?! I paid $7 for that pumpkin and got about 18 cups.
Crispy sage is just delicious, and takes only a minute.
A bit of hot oil and fresh sage go from soft and earthy to crisp and toasty-fragrant. Sprinkle the leaves with a bit of salt as soon as they’re out of the oil, and you’ll want to eat nothing but crispy sage for dinner.
You must also try my easy brown butter sage sauce – perfect for ravioli or gnocchi.
A few shreds of parmesan and a sprinkling of red chili flakes to balance the pumpkin’s natural sweetness and you’ve got a winner. Crumbles of pancetta or bacon would be crazy good too.
Related: Butternut Squash Pasta Sauce + Beet Pasta Sauce.
Creamy Pumpkin Pasta Sauce (Easy, Delicious Recipe!)
Ingredients
- 1 lb pasta of choice I used rigatoni
- 4 tbsp unsalted butter
- ½ cup finely-chopped onion
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups pumpkin puree homemade or store-bought, just not pie filling!
- 2 tsp kosher salt plus more
- ½ cup freshly-grated parmesan cheese plus more to serve
- handful of sage leaves
- cooking oil
- red chili flakes to serve (optional)
Instructions
- Bring a large pot of water to a boil and salt generously until it tastes like the ocean. Add pasta and cook until al dente, according to package instructions.
- Melt butter in a large pot over medium heat. Add onion and cook until soft and translucent, about 10 minutes. Add garlic and cook until fragrant, 1-2 minutes, then add flour and cook another minute, stirring constantly. Gradually whisk in the milk and bring to a simmer. When you notice sauce has thickened a bit, whisk in the pumpkin and salt. Bring back up to a simmer then reduce heat to low and stir in the parmesan. Taste and add more salt as needed.
- Heat about 1/2″ oil in a small saucepan over medium-high heat. When shimmering hot, carefully add sage leaves. Cook until crisp and starting to brown, a minute or two.
- Drain pasta and return to pot. Add sauce and toss to coat. Top individual bowls with a sprinkling of parmesan, some crumbled crispy sage, an a sprinkle of red pepper flakes, if desired.
pumpkin and pasta? sounds weird idk
Don’t knock it till you try it, it’s actually really good!
Really tasty and I used canned pumpkin, makes it so much easier and cheaper for me. Thanks for the tip!
I was genuinely surprised by how easy and flavorful this recipe turned out to be. Incorporating pumpkin into pasta is an ingenious idea, providing a subtle sweetness and creamy texture that complements the pasta beautifully. I added a sprinkle of freshly grated nutmeg for an extra layer of flavor, and it was a hit. Well done on creating such a delightful recipe.
Nutmeg sounds like a brilliant addition, gotta try that next time!