When you’re looking for a quick, comforting dinner, this Creamy Pumpkin Pasta Sauce is a delicious choice. Ready in just 20 minutes, it’s made with wholesome ingredients like pumpkin and cream cheese, bringing you that rich, velvety texture reminiscent of Alfredo, but healthier.
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick to prepare, perfect for weeknights.
- Uses simple pantry staples for convenience.
- Luxuriously creamy without the heaviness.
- Customizable with your preferred pasta type.
Ingredients
- 8 ounces whole wheat fettuccini: Adds a nutritious base. Substitute with any long, thin noodle like linguine or spaghetti.
- 1 tablespoon unsalted butter: Forms the base of the sauce, lending a rich flavor without extra salt.
- 1 tablespoon all-purpose flour: Helps thicken the sauce. Cook until golden for a nutty undertone.
- 2 cloves garlic, minced: Infuses aromatic depth. Fresh is best for vibrant flavor.
- 2 cups nonfat milk: Provides creaminess in a lighter form. Regular milk can be used for a richer texture.
- 1 cup pumpkin puree: Gives seasonal flavor and luscious thickness. Ensure it’s pure pumpkin, not pie filling.
- 3 ounces reduced-fat cream cheese, cut into chunks: Melts smoothly into the sauce. Avoid fat-free for optimal creaminess.
- 1 tablespoon chopped fresh sage leaves, divided: Offers herbal warmth. Dried sage can substitute if needed.
- 1/2 teaspoon kosher salt: Enhances overall flavor.
- 1/4 teaspoon ground black pepper: Adds subtle heat.
- 1/8 teaspoon ground cinnamon: Complements the pumpkin with sweet warmth.
- 1/8 teaspoon ground nutmeg: Lends a cozy, fragrant note.
- Pinch ground cayenne pepper: Offers a slight kick. Adjust to taste.
- 1/2 cup grated Parmesan cheese: For garnish and extra depth of flavor. Freshly grated is best.
How to Make It
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccini until al dente, as per package directions. This texture helps the pasta hold onto the creamy sauce. Reserve 1 cup of the pasta water before draining, then set the pasta aside.
Step 2: Make the Roux
In a large saucepan, melt the butter over medium heat. Once it’s sizzling, add the flour, whisking continuously until it turns golden and emits a nutty aroma. This ensures the base of your sauce is smooth and flavorful.
Step 3: Build the Creamy Sauce
Add the minced garlic to the roux, cooking until fragrant, about 30 seconds. Slowly pour in the milk, whisking constantly to eliminate any lumps. As the mixture thickens and bubbles over 8 to 10 minutes, add the pumpkin, cream cheese, half the sage, salt, pepper, cinnamon, nutmeg, and cayenne. Whisk until the cream cheese fully melts and the sauce is rich and smooth.
Step 4: Combine and Serve
Introduce the cooked pasta to the sauce, tossing gently for even coating. If it feels too thick, gradually add the reserved pasta water to reach your desired consistency. Serve immediately with a sprinkle of Parmesan and the remaining sage, letting each bite deliver a taste of fall.
Recipe FAQs
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains sugars and spices that will alter the recipe’s intended flavor. Stick to pure pumpkin puree for best results.
What type of milk is best for this sauce?
Nonfat milk keeps the dish lighter, but you can use whole milk for a richer sauce. Avoid any dairy substitutes as they might not blend well with the other ingredients.
Can I make this sauce ahead of time?
Yes, prepare the sauce up to three days in advance. Store in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of milk to loosen if needed.
