Best Pumpkin Pasta Sauce Recipes

PASTA WITH ITALIAN SAUSAGE AND PUMPKIN SAUCE

Steps:

• Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain.
• Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes.
• Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.

PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
• Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
• Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
• Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.

PASTA WITH SMOKY PUMPKIN CREAM SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.

SAVORY PUMPKIN PASTA SAUCE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until tender, about 3 minutes. Reduce heat to low and stir in pumpkin puree; cook for 2 minutes.
• Mix milk, water, salt, cumin, white pepper, and allspice into pumpkin mixture and simmer over low heat until heated through, about 5 minutes. Remove from heat and stir in parsley.

PUMPKIN CHIPOTLE PASTA SAUCE

Steps:

• Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

PUMPKIN & BACON PASTA SAUCE

Steps:

• Fry the onion and bacon until cooked.
• Add the white wine, stock, pumpkin, and cream and heat gently.
• Remove from heat, and stir through Parmesan cheese.
• Check for seasonings and add as necessary.
• Serve over the pasta of your choice (I like Penne).
• Serve sprinkled with parsley and offer extra Parmesan.

CREAMY SUN-DRIED TOMATO PASTA SAUCE WITH PUMPKIN

Steps:

• Cook fettucine according to pkt directions.
• Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
• Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
• Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.

PASTA WITH PUMPKIN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet.
• Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve at least 1 cup of cooking water and drain pasta.
• Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender; blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.

PENNE PASTA WITH PUMPKIN ALFREDO SAUCE

Steps:

• In a large skillet or wok cook the garlic, onion, bell pepper in the butter over moderate heat, stirring, until the vegetables are softened. add the tomato, salt, pepper,oregano, parsley and cloves- stir. Add the pumpkin cubes and let simmer on low heat until pumpkin starts to soften. Slowly add 1/2 c of the broth and return to moderate heat. stirring occasionally, approx. 10min. FOR THE CHICKEN: Wash chicken in water with lemon juice and garlic salt. Pat dry. Cube chicken breast. In a separate frying pan, add your EVOO, (once pan is hot) and poultry seasoning. Stir. Add mushrooms once celery is translucent. On moderate heat add chicken cubes and stir, to coat chicken with seasoning. Squeeze lime over and stir. While the pumpkin mixture is simmering, spoon chicken, mushrooms and celery to it and add the remaining broth, cover and cook on low, occasionally stirring. To a saucepan add alfredo sauce and simmer. Pasta: In large pasta pot bring water, salt and oil to a boil. Add penne and let cook until it is al dente. Drain the penne well. Add the pasta to the alfredo sauce, covering pasta with alfredo. Pumpkin chicken mixture is done when pumpkin is easily picked up with fork, (will be orange/brown in color, there should still be a little sauce left). Divide the pasta between plates and top with the pumpkin/chicken sauce serve it with the Parmesan.I didn't add the pasta to the pumpkin/chicken mixture but it tasted good when mixed together.

PASTA WITH BELL PEPPERS AND PUMPKIN SAUCE

Steps:

• Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
• Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
• Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

COCONUT, PUMPKIN AND GINGER PASTA SAUCE

Steps:

• Chop the onion and finely mince the ginger.
• Heat the oil and saute the onion and ginger without browning them.
• Add the pumpkin and stir for 2 minutes.
• Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
• Add the coconut cream and stock and stir thoroughly.
• Using a blender or mouli, blend until smooth.
• Serve.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes). Meanwhile, mince the shallot and garlic; finely chop the sage. Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting. Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

PASTA SQUIGGLES WITH PUMPKIN SAUCE

Steps:

• In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened., Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese.

PASTA WITH SAUSAGE AND PUMPKIN SAUCE

Steps:

• In a large skillet, heat 1 tbls olive oil over high heat for two minutes. Add sausage and cook until brown. Transfer sausage to a smiall bowl and cover. Discard all but one tbls of the oil left in the pan. Add the remaining olive oil and cook for three minutes over medium heat. Add the onion, garlic and sage and cook for 10 minutes, stirring until the onion and garlic start to brown. Stir in sausage and cook for two minutes. Carefully pour in the wine and cook for 8 minutes, stirring to loosen the browned bits of food in the pan. Add the chicken stock and pumpkin puree, and bring to a boil over high heat. Reduce heat and simmer for 30 minutes. Cook and drain the pasta. Combine pasta and sauce in a large pot and cook over medium for 3-5 minutes, stirring constantly. Remove from heat and serve with Parmesan cheese.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

PASTA WITH PUMPKIN, BLACK OLIVE AND ROSEMARY SAUCE

Steps:

• Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes.
• when the pumpkin is softened add the basil and rosemary then add the tomato passata.
• Season with salt and pepper and add the wine. Simmer for 20 minutes.
• Add the olives to the sauce when it is cooked.
• When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Keep warm. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally. Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.

PUMPKIN CHIPOTLE PASTA SAUCE

Steps:

• Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

PUMPKIN PASTA SAUCE

Steps:

• Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
• Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown-about 2 minutes. Remove the rosemary from the oil and set aside.
• To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
• Toss hot pasta in the finished sauce and garnish with the fried rosemary.

PUMPKIN PASTA SAUCE

Steps:

• In a large skillet, saute onion, garlic, and zucchini in olive oil. Let cook for about 5 minutes.
• Add in pumpkin puree and chicken stock. Cook for several minutes, until the stock and puree are well combined. The sauce should begin to slightly thicken.
• Add in your spices, rosemary, and basil and let simmer for 15 minutes
• Cook your choice of pasta on the side.