This quick and easy pasta sauce is a tasty way to make the most of canned pumpkin puree. This creamy pumpkin pasta sauce is flavored with blue cheese and sage for a simple and delicious family weeknight meal.
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Pasta is the perfect weeknight meal. Quick and easy to make and so hearty and comforting!
This creamy pumpkin pasta sauce is the perfect way to mix up your meals and it's perfect for the fall. With tangy blue cheese and earthy sage, it comes together easily in a skillet on the stovetop.
This is such a cozy recipe, it's a perfect go to after a long day, and it's an excellent way to use up those cans of pumpkin puree you have in your cupboard!
Be sure to try my Pumpkin Pizza and Fireball Whiskey Pumpkin Pie too!
Why you will love this recipe!
- Quick and easy: This recipe requires minimal prep, and the pumpkin sauce can be made while your pasta is cooking. It's ready to serve in around 20 minutes.
- Simple ingredients: This recipe is made with pantry staple ingredients that you are likely to have on hand already.
- Dietary info: This pumpkin pasta sauce is vegetarian, and it's loaded with vitamins thanks to the pumpkin puree.
Ingredients
- Pasta: You can use any kind of pasta you like for this recipe. I used gluten-free corn pasta, but whole wheat, regular and lots of different shapes will work well.
- Onion and garlic: To add a savory flavor to the pasta sauce.
- Pumpkin puree: Use pure pumpkin puree for this recipe, not one with any added sugars or spices.
- Stock: Use vegetable stock to make this dish meat-free, chicken stock can also be used.
- Cream: Heavy or whipping cream (35%) give this pasta sauce a rich and silky smooth texture.
- Blue cheese: Use any blue cheese that you like. A stilton will give it a sharper flavor, but a gorgonzola will result in a milder flavor.
- Sage: Sage and pumpkin work so well together. It's earthy taste compliments so well.
- Salt and pepper: Added to taste.
How to make creamy pumpkin pasta sauce
Be sure to scroll down for the full recipe!
- Soften the onions and garlic (photo 1).
- Add the pumpkin puree, stock and heavy cream and whisk til smooth. Stir in the blue cheese and sage (photo 2).
- Add the cooked pasta and toss to combine (photo 3).
Recipe Variations
You can make this pumpkin pasta sauce lower in fat and calories buy using half and half, or even milk in place of the heavy cream. You can also use a plant based milk like oat, soy or almond.
For a heartier meal, you can add other veggies like mushrooms or bell peppers, just soften them when you cook the onions. You could also add in some cooked shredded chicken, or cook up some ground beef and add that in.
Frequently Asked Questions
Homemade pumpkin puree can often contain more moisture compared to canned, so it isn't ideal in some recipes, especially baked goods. For this recipe however it works nicely. If it is too watery, simply cook it down for a bit longer to remove the excess moisture.
Most pasta dishes are best served as soon as they are made so that the pasta doesn't get soggy. You can make this sauce ahead of time though, it will keep well in the fridge for around 4 days. All you have to do is warm it up and add the freshly cooked pasta. The sauce is not suitable for freezing.
If you are not a fan of bleu cheese, you can easily swap it for another. Goat cheese or even shredded strong cheddar will work well. I don't recommend not adding the cheese as this helps to create a thicker sauce as well as more depth of flavor, as pumpkin by itself is quite bland.
Serving Suggestions
This creamy pumpkin pasta is delicious served by itself and topped with a lttle grated parmesan and some fresh thyme leaves. For a heartier meal, it's great to serve up with some pesto garlic bread or a Caprese side salad.
Recipe Notes and Tips
- Cook the past al dente. It will continue to cook after you've drained it and when it is tossed in the pumpkin pasta sauce.
- If you have a bit more time on your hands, you can caramelize the onions for a richer flavor. Otherwise, softening them will work just fine.
- Use a whisk to combine the sauce ingredients. The pumpkin puree is quite thick, so I find that this is the best method to create a smooth sauce.
This pumpkin pasta sauce is the perfect fall comfort food. Perfectly creamy and the flavors of blue cheese and sage make it extra addictive!
More Pasta Recipes
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Pumpkin Pasta Sauce with Blue Cheese and Sage
Ingredients
- 10 ounces dried pasta (285g)
- 1 tablespoon oil
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 1 can pure pumpkin puree (15oz / 425g)
- 1 cup stock (vegetable or chicken) (235ml)
- 1 cup heavy or whipping cream (235ml)
- 4 ounces crumbled blue cheese (110g)
- 3 tablespoons chopped fresh sage
- salt and pepper to taste
- freshly grated parmesan cheese and fresh thyme to serve (optional)
Instructions
- Cook the pasta according to package instructions. Drain and set to one side.
- Place a skillet on a medium high heat. Once hot, add the oil.
- Soften the diced onions for a few minutes in the skillet with a little salt and pepper. Stir in the minced garlic and cook for another minute or so.
- Add the pumpkin puree, stock and heavy cream to the skillet. Use a whisk to make a smooth sauce. Bring the sauce up to a low simmer.
- Add in the crumbled blue cheese and chopped sage. Stir to melt the cheese.
- Add the cooked pasta to the skillet and toss in the sauce so that it is well coated. Taste and season with salt and pepper.
- Serve with grated parmesan and some fresh thyme.
Notes
- Cook the past al dente. It will continue to cook after you've drained it and when it is tossed in the pumpkin pasta sauce.
- If you have a bit more time on your hands, you can caramelize the onions for a richer flavor. Otherwise, softening them will work just fine.
- Use a whisk to combine the sauce ingredients. The pumpkin puree is quite thick, so I find that this is the best method to create a smooth sauce.
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