Easy Creamy Pumpkin Pasta Sauce (Under 20 minutes)

This Easy Creamy Pumpkin Pasta Sauce Recipe is total Fall deliciousness! With pumpkin puree and warm Fall spices like cinnamon and nutmeg, and also fresh sage, this is total comfort and coziness in every bite! Best part is it is ready in less than 30 minutes!

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There’s something about fall that makes me crave cozy, creamy pasta dishes, and this pumpkin pasta sauce is always the first one I make when the weather cools down. The pumpkin purée, a touch of cinnamon and nutmeg, and fresh sage come together to create the most comforting sauce that clings beautifully to pasta. Every bite feels like a little taste of autumn, and it’s the kind of recipe that instantly makes the kitchen smell incredible.

I love this dish because it looks and tastes like it’s been simmering all day, but it actually comes together so quickly. In under 20 minutes, I can have a big bowl of creamy pumpkin pasta on the table, perfect for a weeknight dinner or even a last-minute fall gathering. My husband always goes back for seconds, and it’s become one of those recipes we return to every year as soon as pumpkin season begins.

Ingredients

• Penne pasta: A hearty pasta that pairs well with the creamy pumpkin sauce.
• Extra-virgin olive oil or your preferred mild flavored oil: Adds a touch of richness and enhances the overall taste.
• Margarine (or butter if not vegan/dairy-free): Provides a luscious, creamy texture to the sauce.
• Onion (sweet, white, or shallot): Adds a savory depth of flavor to the sauce.
• Sea salt: Enhances the taste and balances the flavors.
• Crushed black pepper: Adds a subtle kick of heat and complements the other spices.
• Pumpkin puree: The star ingredient that gives the sauce its rich, velvety texture and delightful pumpkin flavor.https://www.savoringitaly.com/pumpkin-bundt-cake-with-salted/
• Ground cinnamon: Adds warmth and a hint of spice to the sauce.
• Ground nutmeg: Imparts a fragrant, earthy note to the sauce.
• White wine: Adds a touch of acidity and complexity to the sauce (can be substituted with water if desired).
• Milk (almond milk works well): Creates a creamy base and adds a subtle sweetness to balance the savory elements.
• Freshly chopped sage: Provides a fresh and herbaceous flavor that complements the pumpkin sauce beautifully.

How to make creamy pumpkin pasta with sage

Full printable recipe is below, but this is the summary.

Step 1: First thing is to gather all the ingredients.

Step 2: Start by heating the butter and oil in a large skillet (I used margarine and extra-virgin olive oil). Add in the onion (I used purple onion) and cook until it shimmers and is translucent.

Add in some flour if you're using to thicken the sauce (or a bit of cornstarch mixed with a bit of water stirred together to dissolve). You could even make the sauce without thickening it
Next, add in the wine and cook until it reduces. Add in the spices, salt and pepper.

Step 3 + 4: Add in the pumpkin puree and the milk (I used unsweetened almond milk). While you prep the sauce, the pasta is cooking. Once the pasta is ready, reserve some of the cooking water.

Step 5: Drain the pasta and add it to the pan with the sauce. Stir to combine it all together and add a bit of the pasta water to thin out, if needed. Stir in the chopped fresh sage. Taste the sauce adjust the seasoning to your taste (more salt and pepper or add a little kick with some spice, like cayenne pepper).

Quick Tip: Don't forget to reserve some of the pasta water before draining. The pasta water is great to adjust the sauce's texture. It could make it creamier.

I used penne pasta, but you could use spaghetti or even rigatoni. Whatever pasta you like would really work.

Our TOP tips to make creamy pumpkin pasta sauce:

• For added richness, you can substitute heavy cream for milk in the sauce.
• If you prefer a spicier flavor, consider adding a pinch of red pepper flakes to the sauce.
• To enhance the dish's texture, you can top it with toasted pine nuts or grated Parmesan cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• This recipe can easily be made gluten-free by using your favorite gluten-free pasta brand.
• Experiment with different herbs and spices to customize the flavor profile of the sauce to your liking.

What to serve it with:

• A side salad with mixed greens and a light vinaigrette dressing
• Garlic bread or crusty baguette slices
• Roasted vegetables like Brussels sprouts or butternut squash
• Grilled tofu (for the vegans). If not vegan, grilled chicken or sautéed shrimp for added protein

Can you freeze the pumpkin sauce?

Yes, you can make the sauce and store it separately in an airtight container or zipped lock freezer bag. Store for up to 3 months. I do not recommend storing the pasta mixed with the sauce.

Originally published September 2021 updated for content September 2023.

FAQ'S

Some other pasta recipes you’ll enjoy:

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

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5 from 10 votes

Creamy Pumpkin Pasta with Sage

This Easy Creamy Pumpkin Pasta Sauce Recipe is total Fall deliciousness! With pumpkin puree and warm Fall spices like cinnamon and nutmeg, and also fresh sage, this is total comfort and cozy in every bite! Best part is it is ready in less than 30 minutes!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: dinner, lunch

Cuisine: fall, Italian

Keyword: fall cooking, fall pasta, pasta recipes

Servings: 4

Ingredients

• 1 pound penne pasta
• 1 Tablespoon extra-virgin olive oil or mild flavored oil you like
• 2 Tablespoons margarine I used Earth Balance use butter if you're not vegan/dairy-free
• 1 small onion minced I used purple. Sweet, or white onion or shallot works fine
• 1 teaspoon sea salt
• ½ teaspoon crushed black pepper
• 1 cup pumpkin puree
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup white wine
• 1 cup unsweetened almond milk I used almond milk use real milk if you're not vegan/dairy-free
• 2 Tablespoon fresh sage chopped

Instructions

1. Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
2. While the pasta is cooking, prep the pumpkin sauce.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes.
4. Add the wine (water, if you're not using wine), cinnamon, nutmeg, and simmer until it reduces (about 3-5 minutes). Stir in the pumpkin puree and add in the milk. Stir to combine. Check seasoning, and add some more salt and pepper, if needed.
5. When pasta is cooked reserve some of the pasta water (½ cup is good), drain well and immediately add the pasta to the pan with pumpkin sauce. On medium heat, give it a nice stir to combine it all together. If it's too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
6. Spoon it out onto plates. Add some more crushed black pepper (if you like). Sprinkle on the chopped fresh sage. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Pumpkin: I used canned pumpkin (not pumpkin pie filling). You could make this with your own homemade pumpkin puree.
• Spices: Adjust them to your taste. I add the spice and taste and then always end up adding another dash of cinnamon or nutmeg or both. I like mine to have more of the spice flavor, so adjust yours to your taste.
• Milk: I used unsweetened almond milk. You could use whatever nut milk you like or use heavy cream or regular whole milk (if you're not vegan or dairy-free).
• Sage: The pasta really comes together with the fresh sage. IF you can't get your hands on any, make it with some fresh thyme. If everyone likes the fresh sage, stir it into the sauce before combining with the pasta. If not everyone enjoys it, sprinkle it on the plates for those that like it.
• Serve: Enjoy this pasta as soon as it cooks. The sauce will not stay creamy as it cools down.

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