Creamy Pumpkin Pasta Recipe

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Once pumpkin spiced lattes start invading cafes, you know it's time to bring on all things pumpkin in the kitchen. My favorite thing about using pumpkin in my recipes is its versatility to lean sweet or savory, and there are virtually limitless options no matter which flavor route you take. This creamy pumpkin pasta recipe highlights the autumnal gourd in a more savory lens, resulting in a rich, satisfying, and comforting dish that's just fancy enough to feel like something you'd order at a restaurant. One ingredient I want to particularly highlight is miso paste, which adds a rich umami depth that enhances the pumpkin flavor. The parmesan gives the sauce a hint of nutty cheesiness without being overpowering, and a splash of white wine vinegar helps cut all the richness with a little acid. Sage plays up the autumnal theme of the dish while simultaneously providing a little boost of freshness.

This pumpkin pasta is one of my favorite fall weeknight dinners to make, and I love that it's incredibly customizable, especially when it comes to the pairing options. It's a quick and easy meal and the cleanup is minimal, which is always a plus. I like to serve the pasta with a big green salad, and if I want to add more protein while keeping the dish vegetarian, can of white beans does the trick.

To make this recipe, start in the produce aisle and grab fresh garlic and fresh sage leaves. For the miso paste, white miso is the preferred choice, but you can also use yellow. Then head to the dry goods area to pick up pumpkin puree, vegetable broth, white vinegar, and fettuccine pasta. The final ingredients you'll need are heavy cream, parmesan, olive oil, salt, and pepper.

Heat the oil in a medium saucepan over medium heat.

Add the garlic and saute for 2 to 3 minutes, until fragrant.

Add in the pumpkin, miso paste, vinegar, broth, salt, and pepper. Stir and simmer for 5 minutes.

Stir in the cream, sage and parmesan. Turn off the heat and continue to stir for 2 to 3 minutes, or until the sauce thickens.

Cover the pan and let the sauce sit while you cook the pasta.

Bring a pot of water to a boil.

Add in the cooked pasta and cook according to package directions, then drain.

Return the pasta to the pot it was cooked in and pour in the sauce. Stir to evenly coat the pasta in sauce.

Garnish the pasta with extra sage, if desired, and serve.

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If you are interested in making your own pumpkin puree, it will tack some extra time onto the recipe, but it will definitely enhance that cozy, homemade feel. You'll want to look for a small sugar pumpkin or a pie pumpkin as opposed to a larger carving pumpkin, which contains more water and would be blander. 

Once you have a pumpkin, cut it in half vertically from the top. Remove all of the seeds with your hands or with the help of a serrated grapefruit spoon. Then place the pumpkin halves face down on a parchment lined baking tray and bake at 400 F for about 45 to 60 minutes, depending on the size. Once the pumpkin has cooled, take a large serving spoon and scoop out the flesh into a blender or food processor. Blend until completely smooth, then place the puree in a strainer to drain any excess water. Measure out 1 cup to use in the recipe. If you have leftover pumpkin puree, you can use it to make other fall treats like pumpkin cookies or pumpkin bread.

While I pair the pumpkin sauce in this recipe with fettuccine, there are plenty of pasta-inspired pairing routes you can take. To start, the sauce would be great in a baked pasta dish. Stir it into penne or ziti, then transfer to a baking dish and top with mozzarella cheese. This is a great option if you want to get most of the prep work done ahead and heat up the dish right before serving. Alternatively, give stuffed shells or manicotti a fall-themed upgrade by using this pumpkin sauce as opposed to the traditional red sauce. The autumnal flavors in the sauce pair beautifully with a rich ricotta and spinach filling. Try tossing the sauce with cooked and warm ravioli, tortellini, or gnocchi. The pumpkin sauce is also perfect in a meaty (or vegetarian) lasagna, which makes for another great make-ahead meal option.

Other than pasta, try the pumpkin sauce in a fall grain bowl. Serve it with roasted vegetables and quinoa or farro along with steamed kale. You can also easily transform the sauce into a pumpkin soup. Just add 1 to 2 cups of broth (both vegetable and chicken would work), and you've got a delicious pureed soup in a breeze.

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