Jump to Recipe Print RecipeAs the leaves turn golden and the air gets crisp, I find myself craving the comforting embrace of a bowl of creamy pasta. That’s where my Creamy Pumpkin Pasta Sauce comes in, a vegan delight that effortlessly captures the essence of autumn in every luscious bite. The secret lies in blending roasted garlic, sweet onions, and fresh sage with the creamy goodness of pumpkin, making it the perfect crowd-pleaser for cozy dinner gatherings or a solo treat after a long day. With its quick prep and rich flavor, this dish is not only the ultimate comfort food but also a wonderful way to embrace seasonal ingredients. Who knew a pasta sauce could feel so indulgent while being utterly simple? Are you ready to dive into this seasonal gem? Why is this sauce a must-try? Indulgent Creaminess: This creamy pumpkin pasta sauce delivers a velvety texture that rivals traditional cheesy sauces, making it an instant favorite. Burst of Fall Flavor: With roasted garlic and fresh sage, every bite is a warm hug that captures autumn’s essence. Vegan Delight: Perfect for plant-based eaters, it offers a rich taste without any dairy, keeping everyone at the table happy. Quick and Easy: In just about an hour, you can whip up a comforting meal that feels gourmet without the fuss, ideal for busy weeknights! Perfect Pairing: Serve it alongside homemade focaccia or roasted Brussels sprouts for a delightful dining experience that will impress family and friends. Check out my Deviled Egg Pasta Salad for more cozy combos! Crowd-Pleasing Appeal: It’s a dish that invites second servings, ensuring everyone leaves the table satisfied and asking for the recipe! Creamy Pumpkin Pasta Sauce Ingredients • Get ready to create a comforting dish with these delightful ingredients! For the Sauce Kabocha Squash or Sugar Pie Pumpkin – Provides a creamy base and natural sweetness; butternut squash can work as a substitute if needed. Yellow Onion – Adds sweetness and depth; you can swap it for shallots for a milder flavor profile. Garlic Cloves – Contributes aromatic richness; roasted garlic offers a sweeter, nuttier twist. Extra-Virgin Olive Oil – Enhances richness while roasting; feel free to use a neutral oil if preferred. Fresh Sage Leaves – Imparts an earthy autumn flavor; dried sage can be substituted but use less due to its stronger taste. Vegetable Broth – Adds moisture and enhances the flavor; opt for low-sodium for better control over saltiness. Raw Unsalted Cashews – Creates that luxurious creamy texture; soaked sunflower seeds could work for a nut-free option. For the Pasta Penne Pasta – Serves as the base of the dish; consider gluten-free pasta for a suitable option. Sea Salt & Freshly Ground Black Pepper – Essential for seasoning; adjust to taste for optimal flavor. Indulge in the scrumptiousness of this creamy pumpkin pasta sauce; your taste buds will thank you! Step‑by‑Step Instructions for Creamy Pumpkin Pasta Sauce Step 1: Preheat and Prepare Set your oven to 350°F (175°C) and line a large baking sheet with foil for easy cleanup. As the oven heats, prepare your kabocha squash or sugar pie pumpkin by cutting it in half. Remove the seeds and stringy insides, then place the squash cut-side down on the prepared baking sheet. Step 2: Arrange Vegetables and Roast Slice a yellow onion and a few garlic cloves, placing them alongside the pumpkin on the baking sheet. Drizzle everything with extra-virgin olive oil, seasoning generously with sea salt and freshly ground black pepper. Cover the baking sheet with foil and roast in the preheated oven for 35 minutes or until the pumpkin is tender and easily pierced with a fork. Step 3: Add Sage and Steam In the final minutes of roasting, sprinkle fresh sage leaves over the pumpkin and onions. Re-cover the baking sheet and let it steam for an additional 10-15 minutes. This step will enhance the autumn flavor, allowing the sage to really infuse into the roasted vegetables. Step 4: Blend the Sauce Once the vegetables are roasted, carefully transfer them to a high-speed blender. Add vegetable broth, raw unsalted cashews, and a sprinkle of salt and pepper. Blend until completely smooth and creamy, ensuring the cashews are fully incorporated; drizzle in a little olive oil towards the end for added richness. Step 5: Cook the Pasta While blending the sauce, bring a large pot of salted water to a boil. Add penne pasta and cook according to the package instructions until al dente. Once cooked, reserve a cup of the starchy pasta water before draining the pasta in a colander. Step 6: Combine Pasta and Sauce In a large mixing bowl, combine the drained penne with half of the creamy pumpkin pasta sauce. Stir gently to coat the pasta, then add reserved pasta water little by little until achieving your desired creaminess. Taste and adjust seasoning, then prepare to serve this fragrant, hearty dish! What to Serve with Creamy Pumpkin Pasta Sauce Cozy up your dining experience by adding delightful sides that enhance the richness of this autumn-inspired sauce. Garlic Bread: The warm, buttery crunch of garlic bread complements the creamy pumpkin sauce beautifully, perfect for soaking up every drop. Roasted Brussels Sprouts: Their caramelized edges and earthy flavor create a satisfying contrast to the sauce’s sweetness, elevating your meal. Crisp Salad: A mix of arugula, walnuts, and a tart vinaigrette adds freshness and balances the richness of the creamy pasta. Homemade Focaccia: Soft and fragrant, this bread is ideal for dipping, providing a rustic touch that rounds out the meal. Butternut Squash Soup: Continue the pumpkin theme with a velvety soup that mirrors the flavors and warms the soul, ideal for chilly evenings. Sautéed Kale: The green’s slight bitterness and tender texture offer a healthy, delicious counterpoint to the sauce’s indulgence. Sparkling Apple Cider: This crisp, effervescent drink harmonizes beautifully with the flavors, creating a festive and refreshing pairing for your autumn feast. Creamy Pumpkin Pasta Sauce: Customize It! Feel free to tweak this recipe and make it your own, letting your culinary creativity shine through every delicious bite! Gluten-Free: Use gluten-free pasta instead of traditional penne for a gluten-sensitive option that still delivers on flavor and comfort. Nut-Free: For a nut-free version, swap out cashews for soaked sunflower seeds, which create a lovely creamy consistency without the allergens. Smoky Flavor: Add a hint of smoked paprika to your sauce for an unexpected depth and warmth that pairs beautifully with the sweetness of pumpkin. Leafy Greens: Stir in some sautéed spinach or kale for a vibrant color and an added nutrient boost. The greens give the dish a wonderful texture and flavor twist. Spicy Kick: If you’re in the mood for a little heat, sprinkle in crushed red pepper flakes or a dash of cayenne pepper, turning this comforting dish into a cozy spicy treat. Herb Variations: Explore different herbs! Fresh thyme or rosemary can offer a delightful twist, enhancing the earthy flavors of the sauce. Cheesy Flavor Boost: Nutrition enthusiasts can add nutritional yeast for a cheesy flavor without dairy, bringing an extra layer of richness to the dish. Creaminess Levels: Play around with the amount of vegetable broth to tailor the thickness; a little more broth makes a lovely lighter sauce perfect for those seeking a less heavy option. As you stir in these delightful variations, consider pairing your creamy pumpkin pasta with a side of homemade focaccia or even some savory Spring Rolls for an exciting dinner that captures the essence of fall! Expert Tips for Creamy Pumpkin Pasta Sauce High-Speed Blender: Use a high-speed blender for the smoothest texture; if you have a regular blender, soak the cashews overnight to soften them. Pasta Water Magic: Reserve some starchy pasta water to adjust the sauce’s thickness; adding it gradually helps achieve ideal creaminess without overwhelming flavor. Fresh Ingredients: Opt for fresh herbs and vegetables to enhance flavor; dried sage can work in a pinch, but fresh sage truly brightens the sauce. Taste Test: Always taste before serving; adjust seasoning with salt and pepper to ensure the flavors shine through in your creamy pumpkin pasta sauce. Storing Leftovers: The sauce keeps well in the fridge for 4-5 days but do not freeze, as it can lose its creamy texture. How to Store and Freeze Creamy Pumpkin Pasta Sauce Fridge: Store leftovers in an airtight container for up to 5 days. Gently reheat on the stovetop or in the microwave, adding a splash of vegetable broth to restore creaminess. Freezer: This creamy pumpkin pasta sauce does not freeze well. For best flavor and texture, enjoy it fresh within the fridge time frame. Reheating: When reheating, do it slowly on low heat, stirring frequently to maintain its velvety consistency. Always taste and adjust seasoning as needed before serving. Make Ahead Options These Creamy Pumpkin Pasta Sauce preparations are a game changer for busy weeknights! You can roast the pumpkin, onion, and garlic up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain their flavor and freshness. Additionally, the blended sauce can be made ahead and kept in the fridge for up to 3 days. When you’re ready to enjoy, just reheat the sauce slowly over low heat, stirring occasionally to prevent sticking. Cook the pasta fresh before serving to keep it perfectly al dente, and mix it with the warmed sauce for an effortlessly delicious meal that’s just as comforting and flavorful! Creamy Pumpkin Pasta Sauce Recipe FAQs What kind of pumpkin is best for this sauce? Absolutely! I recommend using kabocha squash or sugar pie pumpkin for the richest flavor and creamy texture. If you can’t find those, butternut squash can be a good substitute in a pinch. How should I store leftovers of my creamy pumpkin pasta sauce? You can store leftovers in an airtight container in the fridge for up to 5 days. When you reheat, do so gently on the stovetop or microwave, adding a splash of vegetable broth if needed to maintain its creamy consistency. Can I freeze creamy pumpkin pasta sauce? Unfortunately, this creamy pumpkin pasta sauce does not freeze well. The texture may change and become grainy once thawed. It’s best enjoyed fresh within 4-5 days in the fridge. What if my sauce is too thick? Very! If your sauce turns out thicker than desired, simply add some reserved starchy pasta water little by little while mixing. This will help you achieve the ideal creaminess without overpowering the flavor. Are there any dietary considerations I should keep in mind? Definitely! This recipe is vegan and dairy-free, making it suitable for plant-based eaters. If you have nut allergies, substitute raw unsalted cashews with soaked sunflower seeds to maintain creaminess without the nuts. What should I do if I don’t have fresh sage? In a situation like that, you can use dried sage instead! Just remember to use less since dried herbs are more concentrated; about one-third the amount of fresh will do. Adjust according to your taste preferences. Creamy Pumpkin Pasta Sauce: Cozy Up to Fall Flavors No ratings yet Enjoy a creamy pumpkin pasta sauce that captures the essence of autumn, made with roasted garlic, sweet onions, and fresh sage. Perfect for a comforting meal. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: VeganCalories: 290 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sauce1 medium Kabocha Squash or Sugar Pie Pumpkin Butternut squash can work as a substitute.1 medium Yellow Onion Can swap with shallots.3 cloves Garlic Roasted garlic provides a nuttier taste.2 tablespoons Extra-Virgin Olive Oil Feel free to use a neutral oil if preferred.10 leaves Fresh Sage Dried sage can be substituted but use less.2 cups Vegetable Broth Opt for low-sodium for better control over saltiness.1 cup Raw Unsalted Cashews Soaked sunflower seeds could work for a nut-free option.For the Pasta12 ounces Penne Pasta Can use gluten-free pasta if desired.to taste Sea Salt Essential for seasoning.to taste Freshly Ground Black Pepper Adjust to taste for optimal flavor. Equipment OvenBaking SheetHigh-speed blenderlarge potcolander Method Preparation and CookingPreheat your oven to 350°F (175°C) and line a large baking sheet with foil. Cut the kabocha squash in half, remove seeds, and place cut-side down on the baking sheet.Slice the yellow onion and garlic cloves; place them alongside the pumpkin on the baking sheet. Drizzle with extra-virgin olive oil, season with sea salt and pepper, cover with foil, and roast for 35 minutes.In the last 10-15 minutes of roasting, sprinkle fresh sage leaves over the pumpkin and onions. Re-cover and let steam.Transfer roasted vegetables to a high-speed blender. Add vegetable broth, cashews, salt, and pepper. Blend until smooth, adding olive oil towards the end.Boil water in a large pot. Add penne pasta and cook until al dente. Reserve cup of pasta water before draining.Combine drained penne with half the pumpkin sauce in a large bowl, stirring to coat. Add reserved pasta water gradually to reach desired creaminess. Nutrition Serving: 1servingCalories: 290kcalCarbohydrates: 35gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 220mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 452IUVitamin C: 15mgCalcium: 4mgIron: 12mg NotesUse a high-speed blender for the best texture; soak cashews overnight if using a regular blender. Reserve starchy pasta water to adjust the sauce's thickness. Tried this recipe?Let us know how it was!
