Indulge in a symphony of flavors with our fettuccine with creamy pumpkin sauce, a dish that embodies the essence of fall's harvest. This delightful pasta dish is a culinary masterpiece that combines the velvety smoothness of pumpkin puree with the richness of cream, creating a luscious sauce that envelops each strand of fettuccine. Topped with crispy bacon and a sprinkle of aromatic sage, this dish offers a delightful interplay of textures and flavors that will tantalize your taste buds. As a bonus, this recipe also includes variations for a vegan pumpkin sauce and a roasted butternut squash sauce, allowing you to customize your pasta dish to your dietary preferences or simply explore new flavor combinations.
Here are our top 5 tried and tested recipes!
CREAMY PUMPKIN PASTA SAUCE
Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.
Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g
CREAMY PUMPKIN PASTA SAUCE
Steps:
- In a large pan add olive oil, butter and garlic, cook on low-medium heat 1 minute, add purée, salt, Parmesan and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!
Nutrition Facts : Calories 247 kcal, Carbohydrate 25 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 222 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE
As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!
Provided by LISA K
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g
PASTA WITH CREAMY PUMPKIN SAUCE
from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!
Provided by KissaK1
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, about 6 to 7 minutes.
- While pasta cooks, mince the shallot and garlic; finely chop the sage.
- Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
- Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
Nutrition Facts : Calories 299.1, Fat 6.6, SaturatedFat 2, Cholesterol 7, Sodium 126.3, Carbohydrate 47.5, Fiber 2, Sugar 3, Protein 12.2
Tips:
- Choose the right pumpkin: For the best flavor, choose a sugar pumpkin or a butternut squash. These pumpkins have a sweet, nutty flavor that pairs well with the creamy sauce.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to roast the pumpkin until it is tender and slightly caramelized.
- Make the sauce ahead of time: The pumpkin sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for a quick and easy weeknight meal.
- Use a good quality pasta: The pasta is the foundation of this dish, so be sure to use a good quality pasta that will hold its shape when cooked.
- Cook the pasta al dente: Al dente pasta is cooked through but still has a slight bite to it. This will help the pasta absorb the sauce and prevent it from becoming mushy.
- Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or thyme, add a pop of color and flavor to the dish.
Conclusion:
This fettuccine with creamy pumpkin sauce is a delicious and easy-to-make meal that is perfect for a fall dinner. The combination of sweet pumpkin, creamy sauce, and al dente pasta is sure to please everyone at the table. With a few simple tips, you can make this dish even better.
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