Savory and and creamy pumpkin pasta sauce (no cream!)
Another easy pasta dinner that comes together in no time. If you read my Fresh Roasted Pumpkin Pie recipe you will see my obsession for using fresh roasted pumpkin in any pumpkin recipe. It adds a delicate pumpkin flavor without an overpowering taste. Also, it’s so fresh and doesn’t taste like it’s out of a can- BONUS. I make big batches of the puree in the fall and freeze them to last all winter. Okay, back to this pasta recipe…
Imagine you want the smell and taste of fall/winter in a bowl… you with me? Here it is! Savory herbs- reosemary, sage, and thyme meets salty butter and freshly grated parmigiano to create a versatile sauce. Add a sprinkle of toasted pine nuts for that extra crunch and nutty flavor- and done! Best part- you can have this dinner in 20 minutes if you prepare the pumpkin puree ahead of time.
It’s comforting. It’s satisfying. It can be used in so many ways: as a traditional pasta sauce, as a sauce on zoodles, as a base for mini pita pizzas – so many things. You could even throw it on top of some butternut noodles for squash inception.
Variation for Pumpkin …
I’ve also made this recipe using butternut squash and it is delicious!! Butternut squash and pumpkin are both hearty in flavory and create an equally creamy and flavorful sauce. Try both and see which is your favorite! Either way you make it…
Share with Amore and Mangia! Mangia! (eat)
Made with Amore,
For this recipe I like to use the orecciette pasta shape. The name means “little ears” in Italian. I like that the shape serves as a little cup for the sauce and the pine nuts. This creates the perfect bite!
Warm and ComfortingPrint
Savory herbs- reosemary, sage, and thyme meets salty butter and freshly grated parmigiano to create a versatile sauce. Add a sprinkle of toasted pine nuts for that extra crunch and nutty flavor- and done! Dinner in 20 minutes. You can easily double this recipe!
- 2 cups of prepared fresh roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth*)
- 1 Cup freshly grated parmigiano reggiano
- 1 Tablespoon salted butter
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried sage
- 1 tsp fresh or dried thyme
- 1/2 hot pasta water, reserved
- 4 Tablespoons toasted pinenuts
- salt for pasta water
- 1/2 lb (225 grams) of your favorite pasta variety
- 1/2 Cup shaved parmigiano cheese for serving
- Bring a large pot of generously salted water to boil. Add pasta and start cooking to al dente recommended time.
- While the pasta cooks, add: pumpkin, herbs, butter and parmigiano to a medium sauce pot. Cook and stir until combined, about 5 minutes. Remove 1/2 cup of the boiling pasta water and add to pot. Stir to combine.
- Drain pasta and immediately add to pot with pumpkin mixture. Stir well until combined.
- Top with shaved parmigiano and toasted pine nuts. Serve HOT!
* pumpkin puree can be made in advance and frozen for up to 2 months