Description
This creamy pumpkin pasta sauce combines pumpkin puree, half-and-half, garlic, Parmesan, and a touch of nutmeg for a rich, velvety sauce that’s perfect for an easy, cozy pasta dinner.
Ingredients
Scale
- 2 Tbsp. butter
- 3 garlic cloves, minced
- 2 cups half-and-half
- 1 cup canned pumpkin puree
- 1/4 tsp. ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. fresh chopped parsley
Instructions
- Melt the butter in a medium saucepan over medium-low heat.
- Add the minced garlic and cook briefly, stirring until fragrant.
- Pour in the half-and-half and warm gently, stirring occasionally. Avoid boiling.
- Stir in the pumpkin puree and ground nutmeg until the mixture is smooth and evenly combined.
- Add the freshly grated Parmesan cheese and stir until melted and incorporated.
- Stir in the chopped parsley and heat until the sauce is warmed through and creamy.
- Toss with freshly cooked pasta or serve over your favorite pasta. If needed, thin the sauce with a little reserved pasta cooking water.
Notes
- Use plain canned pumpkin puree, not pumpkin pie filling.
- Keep the sauce over gentle heat to help prevent the dairy from separating.
- If the sauce thickens, stir in a little pasta water or half-and-half to loosen it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1/2 cup sauce
- Calories: 235 kcal
- Sugar: 6 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: pumpkin pasta sauce, creamy pumpkin sauce, pumpkin cream sauce, savory pumpkin sauce, fall pasta sauce