Creamy Pumpkin Pasta Sauce
This Pumpkin Pasta Sauce is the perfect recipe for a fall night in, as it's creamy, comforting, takes only 20 min to make, and is made with real pumpkin, butter, sage, cream cheese, parmesan cheese, and pasta of your choice!
Ingredients
- 8 ounces gluten-free pasta of choice
- 1 tablespoon unsalted butter
- 1 tablespoon gluten-free flour
- 1 garlic clove
- 2 cups milk (or vegan alternative)
- 1 cup canned pumpkin puree
- ½ cup cream cheese (or vegan alterantive)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground cayenne pepper
- ⅓ cup grated parmesan cheese (or vegan hard cheese)
- 3-4 leaves fresh sage (or 1 teaspoon dried)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the flour and whisk constantly until it turns a golden color and smells nutty. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium-high, then let cook, stirring constantly, until the sauce bubbles and thickens (about 8 to 10 minutes).
- Remove the pan from the heat, then stir in the pumpkin, cream cheese, salt, pepper,sage, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired. Add the parmesan cheese and stir one more time.
- Add the cooked pasta to the pan and gently toss to combine.
- Top with parmesan cheese and serve while it is warm. Enjoy! :)
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 21gProtein: 17gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 48mgSodium: 979mgPotassium: 532mgFiber: 3gSugar: 12gVitamin A: 12473IUVitamin C: 4mgCalcium: 490mgIron: 1mg