Pumpkin Pasta Sauce with Blue Cheese and Sage

Pumpkin pasta sauce tossed with pasta in a skillet.

Pumpkin Pasta Sauce with Blue Cheese and Sage

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 660kcal

Author Slow The Cook Down

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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