Description
This Rustic Pumpkin & Garlic Pasta Sauce recipe offers a rich, creamy, and earthy sauce made from puréed pumpkin, garlic, onion, and sage, combined with heavy cream and parmesan. Served over penne pasta, it’s a comforting and flavorful weeknight meal that’s easy to prepare and garnished 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
- 1/2 cup Parmesan Cheese; shredded
- Salt (to taste)
- Freshly Ground Black Pepper (to taste)
To Serve (Optional)
- 1/4 cup fresh chopped Parsley
- 2 Tablespoons Pepitas
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the dried penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent. Add the minced garlic cloves and cook for another 1 minute until fragrant, taking care not to burn the garlic.
- Prepare Sauce: To the skillet, add the chicken broth, pumpkin purée, heavy cream, and ground dried sage. Stir to combine and bring the mixture to a gentle simmer over low heat, stirring occasionally to prevent sticking. Season the sauce with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked penne pasta and shredded parmesan cheese directly into the skillet with the sauce. Stir well to coat the pasta evenly and continue to simmer the mixture until the sauce thickens slightly and the cheese melts into a creamy consistency.
- Serve: Divide the pasta into serving bowls and garnish with freshly chopped parsley and pepitas if desired, adding a fresh and crunchy contrast to the velvety sauce. Serve immediately.
Notes
- Use penne pasta for the best texture and sauce coating.
- This sauce is rich and creamy, making it perfect for an indulgent weeknight dinner.
- Fresh parsley and pepitas add freshness and crunch to the dish but can be omitted if preferred.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The sauce can be warmed gently if made ahead of time; stir well before serving.
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
