An easy pumpkin pasta sauce made with pumpkin puree, shallots, and sage. This Healthy Pumpkin Pasta Sauce will be the hit of the season & can be enjoyed all year long!
Pumpkin Pasta Sauce
Did anyone else stock up on pumpkin puree for the holidays? I had cans for days, and now I’m looking for ways to use up my leftover surplus. Bonus if it’s a healthy meal that I can throw together on a weeknight. And this meal is a winner. The creamy pumpkin pasta sauce is divine & so easy to whip up.
INGREDIENTS
- pasta
- garlic
- shallot
- olive oil
- half & half
- cream cheese (or sour cream)
- sage
- pumpkin puree
- pancetta
- nutmeg
- pepper
- salt
- Parmesan cheese
HOW DO I MAKE PUMPKIN PUREE PASTA SAUCE?
This recipe is pretty simple, yet packed with so much flavor. Cook your pasta according to the package and then start your sauce. Saute the garlic, pancetta, shallots, and sage in olive oil. Add in the rest of the ingredients and mix with the pasta.
Simple, wholesome ingredients. As far as I’m concerned, you can’t have pumpkin without sage. They are best buddies, and complement each other so well.
First you soften the shallots by heating them in a skillet with the garlic and sage. A drizzle of extra virgin olive oil brings it all together. Add pancetta and cook until it starts to crisp up.
Add a cup of pumpkin puree, heat through, and add in the half & half and cream cheese.
All things in moderation! Healthy & delicious.
Toss the sauce with the pasta… I love to plate it with some Parmesan cheese and more sage. These are my favorite pasta plates! So cute for everyday or for hosting.
Such a gorgeous meal that comes together in minutes.
How can I adjust this recipe to include everything I need for one meal?
If you really wanted to up the health factor, go for whole wheat pasta. You could also add grilled chicken, or more veggies. We love to add frozen veggies to meals to bulk them up and add nutritional value.
Whip up this easy pumpkin pasta dish, and dig into something warm and hearty this season. You’ll go back for seconds, I promise.
What other healthy recipes include pumpkin puree?
If you love pumpkin as much I as do, you can incorporate it into your meals all day long! These Protein-Packed Pumpkin Pancakes with Cream Cheese Glaze can start your day out in the right direction! When you are ready to have an afternoon snack, you can grab one of these {No-Bake} Honey Nut Pumpkin Spice Bars. Both of these recipes will satisfy your love of pumpkin, all while helping you make healthy choices!
Healthy Pumpkin Pasta Sauce
An easy pumpkin pasta sauce made with pumpkin puree, shallots, and sage. This Healthy Pumpkin Pasta Sauce will be the hit of the season & can be enjoyed all year long!
Ingredients
- 16 oz pasta
- 1 teaspoon olive oil, extra virgin
- 1 clove garlic, minced
- 1 shallot, chopped
- 4oz, diced pancetta
- 1 handful sage, stems removed, sliced into strips
- 2 cups, pumpkin puree
- ¼ cup, cream cheese (can also sub sour cream)
- 1 cup half and half
- ¼ teaspoon nutmeg
- ½ tsp, cinnamon
- freshly cracked pepper, to taste
- salt, to taste
- ¼ cup Parmesan cheese, shaved or shredded, for topping
Instructions
- Cook the pasta in a large pot according to package directions. Drain when the pasta is al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the shallots, pancetta, garlic, and sage and stir well.
- Cook for about 10 minutes, until the shallots are tender and fragrant.
- Add the pumpkin puree, half & half, and cream cheese.
- Stir to combine.
- Add seasonings. Taste test sauce and add more as desired.
- Remove from heat, add the pasta and combine.
- Garnish with parmesan cheese for serving.
Notes
***Parmesan cheese tastes best freshly shaved/grated. We love this microplane to do the job!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 585Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 360mgCarbohydrates: 61gFiber: 12gSugar: 9gProtein: 17g
Like this Creamy Pumpkin Pasta Sauce? Try this easy meal– Lighter Chili Mac Casserole.
Alison says
It is a thinner sauce, but I would cut back on the chicken stock (maybe to 1/2 cup) if you want it thicker. Or whisk in some flour (1 Tbsp at a time). Hope that helps!
Jessica says
Thanks for the receipe. I made this today and it turned out fine, one thing I did was put a wand blender in the sauce. To be honest that was because the onions were slightly burnt and a bit crispy. Husband said it was different to a tomato based sauce that we normally always have.
For those in England, Half and half is the same as single cream over here.
Alison says
Thanks for the tips! Glad you enjoyed it.