Go Back
Creamy pumpkin pasta sauce tossed with fettuccine, garnished with fresh sage and Parmesan cheese in a white bowl.
Emily Carter

Creamy Pumpkin Pasta Sauce

A comforting and budget-friendly pumpkin pasta sauce made with simple ingredients, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces whole wheat fettuccine or other long, thin noodle
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic minced
  • 2 cups nonfat milk
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 ounces reduced-fat cream cheese cut into chunks, at room temperature
  • 1 tablespoon fresh sage leaves chopped, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch ground cayenne pepper
  • ½ cup grated Parmesan cheese for serving

Equipment

  • 1 Large pot
  • 1 large saucepan
  • 1 whisk
  • 1 Cutting board
  • 1 Sharp knife

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta to al dente according to package instructions.
  2. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
  3. Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour and whisk constantly until it turns a golden color and smells nutty.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps.
  6. Increase the heat to medium-high and let the sauce cook, stirring constantly, until it bubbles and thickens, about 8 to 10 minutes.
  7. Remove the pan from the heat, then stir in the pumpkin puree, cream cheese, half of the chopped sage, salt, pepper, cinnamon, nutmeg, and cayenne pepper.
  8. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
  9. Add the cooked pasta to the pan and gently toss to combine, ensuring all strands are coated.
  10. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky.
  11. Serve immediately, topped with grated Parmesan cheese and the remaining fresh sage.

Notes

For an even richer sauce, use full-fat cream cheese. If you don't have fresh sage, substitute with 1 teaspoon of dried ground sage. This dish reheats well; add a splash of milk or water when warming up leftovers if the sauce is too thick.