Description
A rustic and earthy homemade pumpkin and garlic pasta sauce that blends the natural sweetness of pumpkin with aromatic garlic, sage, and creamy parmesan. This velvety sauce perfectly coats penne pasta, creating a comforting and delicious weeknight meal topped with fresh parsley and crunchy pepitas for added texture.
Ingredients
Scale
Pasta
- 16 oz. dried Penne Pasta
Sauce
- 1 Tablespoon Olive Oil
- 1 Onion, peeled and diced
- 4 Garlic Cloves, peeled and finely diced or minced
- 1/2 cup Chicken Broth
- 1 1/2 cups Pumpkin Purée
- 3/4 cup Heavy Cream
- 1 teaspoon ground dried Sage
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1/2 cup Parmesan Cheese, shredded
Garnishes (Optional)
- 1/4 cup fresh chopped Parsley
- 2 Tablespoons Pepitas
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dried penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté onion and garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent. Add the minced garlic and continue cooking for 1 minute until fragrant, being careful not to burn it.
- Prepare the sauce: Pour in the chicken broth, pumpkin purée, heavy cream, and sprinkle in the ground dried sage. Stir to combine and bring the mixture to a gentle simmer over low heat. Season with salt and freshly ground black pepper to taste, stirring occasionally.
- Combine pasta and sauce: Add the cooked penne pasta and shredded Parmesan cheese into the skillet. Stir continuously and let it simmer until the sauce thickens and the cheese has fully melted, creating a creamy coating on the pasta.
- Serve and garnish: Divide the pumpkin garlic pasta evenly between serving bowls. Top with freshly chopped parsley and sprinkle with pepitas if desired for added freshness and crunch.
Notes
- Use penne pasta for the perfect texture and to hold onto the creamy pumpkin sauce.
- The sauce is rich and velvety thanks to the combination of pumpkin purée, heavy cream, and Parmesan cheese.
- Fresh sage can be used instead of dried for a brighter herbal note if available.
- Garnish with pepitas to add a contrasting crunch and nutty flavor to the dish.
- This recipe is perfect for a cozy fall meal and can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6 g
- Sodium: 452 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 58 mg
