Learn how to make your own pumpkin pasta sauce that is delicious won’t overwhelm you with pumpkin flavor.
My mission – to show that pumpkin can be used in savory as well as sweet dishes.
Most of the time when we think of pumpkin recipes it’s usually involving a dessert. Who doesn’t love a good pumpkin pie? Am I right?
I was inspired when I saw jars of pumpkin pasta sauce lining stores shelves in the fall. Of course I did not buy the sauce that wouldn’t be the “Eat Like No One Else” way.
I looked at the back of the jar for the ingredient list. I took down the ingredients in order and came up with this recipe – minus the modified food starch!
Fresh Pumpkin Pasta Sauce
For this recipe I use only fresh pumpkin. It started off with homemade pumpkin puree.
When you take the time to cook a pumpkin yourself you are awarded in the end – in flavor and pumpkin seeds to roast – a double win. Any regular Pie Pumpkin will do.
If you can get yours hand on a Long Island Cheese Pumpkin even better. It is an heirloom variety known for making the best pies – which I have tested many times and can say is true. The Long Island Cheese pumpkin also works well in this savory dish.
How to Make the Pumpkin Pasta Sauce
When I first made this recipe, it was good but a bit too rich on the pumpkin flavor. It was hard to eat very much of it at once, definitely not more than a small side dish.
Next time I made it I added more liquid. This time it was perfect. It wasn’t screaming out to me this has pumpkin in it, instead the pumpkin complimented all the other flavors in the sauce.
Like any good sauce it begins with a roux. A roux make sauce thickening a snap. No worries about lumps and it thickens fast.
Making a roux is as simple as melting butter, beating in some flour, and then adding liquid that you boil to thicken in a manner of minutes.
Then you add in your chicken stock and milk. Once thicken, add the pumpkin and cheese and you got yourself a sauce. Pretty easy to make.
To add even more flavor, I use fall’s favorite herb – fresh sage and freshly cracked white pepper. I choose white pepper because it doesn’t show in the sauce and I think the more subtle flavor of white pepper goes really well here. The pepper really makes the sauce, so I don’t recommend leaving it out. It’s a nice balance to the sweetness the pumpkin brings.
The sauce can be served over any type of pasta you like. We have tried it with bowties, but I really felt it was better with penne. Also you might try ziti, elbows.
Over top some Ravoli would certainly be a winning idea. Or how about gnocchi? Yum!
My kids have eaten it, so victory! The color of the pumpkin makes it look like regular old mac & cheese. The best part is that they are getting some veggies in her their bodies. I am very happy about that!
Want to make this recipe apart of your spaghetti night? Why not add some tomato in? Here is how you could make a pumpkin spaghetti sauce:
- Adding a tablespoon or two of tomato paste. Thin the sauce out a bit by slowly adding water if needed.
- Or you can try mixing this pumpkin sauce with your favorite tomato sauce. It will add creaminess and sweetness to your tomato sauce. The sauce will take on a more pinkish color.
You can also forget the tomatoes, add some meatballs in and serve it over top of your spaghetti. Or try it with some spicy sausage, maybe a little Chorizo even.
Pumpkin Pasta Sauce Recipe
- The sauce begins with a roux. Melt the butter over medium heat.
- Then add the flour. Whisk together and cook until the flour has cooked.
- Cook the roux until it has taken on a nice tan color, but don’t let it get too dark.
- Add the chicken stock and the milk.
- Bring to a boil. Allow to boil for one minute.
- Add the pumpkin puree and cheese. Return to a boil and then simmer until desire thickness. If it is too thick, then add a little bit of water at a time until right.
- Remove from heat. Stir in some fresh chopped sage. Add kosher salt and paper to taste.
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