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Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce: Cozy Up to Fall Flavors

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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 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 Pasta
  • 12 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

  • Oven
  • Baking Sheet
  • High-speed blender
  • large pot
  • colander

Method
 

Preparation and Cooking
  1. Preheat 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.
  2. 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.
  3. In the last 10-15 minutes of roasting, sprinkle fresh sage leaves over the pumpkin and onions. Re-cover and let steam.
  4. Transfer roasted vegetables to a high-speed blender. Add vegetable broth, cashews, salt, and pepper. Blend until smooth, adding olive oil towards the end.
  5. Boil water in a large pot. Add penne pasta and cook until al dente. Reserve cup of pasta water before draining.
  6. 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

Notes

Use 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.

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