Pasta With Creamy Pumpkin Sauce (From Everyday Food)

READY IN: 25mins
Recipe by Dwynnie

This looks great and easy enough for a fall weeknight! The original recipe called for rosemary, but I am a big fan of pumpkin and basil! This is a great light dinner, or a good side dish. Update: Thanks to Amaze-Ing Me, I went back and tweaked the sauce a bit to make it even better! Update: I made this quicker after needing to rush for dinner one night--you can't even tell the difference! I also added some poached chicken to make it a real one dish meal and it was great!

Top Review by vernanelson

I am trying to eat a little healthier, so I used this sauce for low fat whole grain ravioli and it came out absolutely delicous! After trying pumpkin soup and falling in love with it, I am trying all things pumpkin, and I found this sauce has the same flavors as the soup only a little thicker. I did tweek it slightly, because I found it needed a little more sweetness to balance out the flavors, so I added about 2 to 3 Tbsps of maple syrup, and added a dash of cyanne to make it a bit more exciting and it made quite a difference. I highly recommend this recipe!

Ingredients Nutrition


  1. Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
  2. Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through--5 to 10 minutes.
  3. Check sauce seasoning and add additional salt to taste.
  4. Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.

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