/ / Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce

Share on social!

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Sauce Cooking With Fudge

About This Creamy Pumpkin Pasta Sauce

At first, you might be scratching your head and wondering if a pumpkin sauce is *really* good on pasta. Happily, I’m here to tell you that it is! In fact, my husband was a bit of a skeptic until he tasted this Creamy Pumpkin Pasta Sauce, and now he frequently asks me to make it for him. It is delightfully rich and creamy, and it encompasses everything there is to love about fall. While this Creamy Pumpkin Pasta Sauce tastes indulgent and decadent, it is actually quite healthy! The pumpkin is clearly the star of this recipe. As a result, it lends its delicious, subtle flavor without adding a ton of calories. If you are looking for a healthier alternative to alfredo sauce, this Creamy Pumpkin Pasta Sauce is for you. In addition to pasta, this sauce is also delicious served on top of ravioli, tortellini, and gnocchi.

The Key Flavors

First, let me ask you a question: what flavors pop in your head when you typically think about fall? I would be willing to guess that pumpkin, cinnamon, and sage are at the top of the list, for instance. All of these flavors are in this sauce, and they come together beautifully to make a delicious sauce that tastes more indulgent than it actually is! In fact, if you are a true fan of these fall flavors, you can increase the seasonings and herbs a bit to pack more flavor into every bite.

Creamy Pumpkin Sauce Cooking With Fudge

What You’ll Need

Equipment

  • Knife
  • Cutting board
  • Sauce pan
  • Spoon

Ingredients

  • Avocado oil spray (or any cooking spray of your choice)
  • Shallots
  • Light butter (I use Land O Lakes brand)
  • All purpose flour
  • Unsweetened almond milk
  • Vegetable broth
  • Pumpkin puree (I use Libby’s brand)
  • Salt
  • Cinnamon
  • Rosemary
  • Sage
  • Thyme
  • Pomegranate seeds

How To Make Creamy Pumpkin Pasta Sauce

First, spray a sauce pan with avocado oil spray and sauté over medium heat for a few minutes until they become soft and translucent. Then, add the butter and let it melt. Once the butter has melted, add the flour and stir until combined. Next, add the almond milk, vegetable broth, pumpkin purée, salt, cinnamon, and fresh herbs. Finally, stir to combine and let simmer for about 10-15 minutes. Serve over your favorite pasta and garnish with pomegranate seeds.

Storing And Freezing Instructions

This sauce stores great in the fridge for a few days. To reheat, simply place back into a sauce pan on the stove or put it in the microwave. Sometimes the sauce thickens up a bit after it is stored. As a result, if you find that the consistency is a little thicker than what you’d like, you can add a splash of unsweetened almond milk to thin it out a bit.

Additionally, this sauce freezes really well. I would recommend thawing it overnight in the fridge. After that, you could then follow the same instructions as above to reheat it.

Nutritional Information

This Creamy Pumpkin Pasta Sauce makes six 1/2 cup servings. Each serving comes out to 71 calories, 1 WW Green SmartPoint®, 1 WW Blue SmartPoint®, and 1 WW Purple SmartPoint®.

Creamy Pumpkin Sauce Cooking With Fudge

Creamy Pumpkin Sauce Cooking With Fudge

Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Pasta Sauce captures everything there is to love about fall. It is so easy to make, and it is delicious on top of your favorite pasta, ravioli, tortellini, or gnocchi.
5 from 2 votes
Print Facebook Pinterest Rate
Servings: 6

Equipment

  • Knife
  • Cutting board
  • Sauce pan
  • Spoon

Ingredients

  • Avocado oil spray or any cooking spray of your choice
  • 2 shallots minced
  • 2 tablespoons light butter
  • 2 tablespoons all purpose flour
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth
  • 1 cup pumpkin purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon fresh thyme chopped
  • 3 tablespoons pomegranate seeds to garnish

Instructions

  • Spray a pan with avocado oil spray and sauté the shallots over medium heat for a few minutes until soft.
  • Add the butter and let it melt.
  • Add the flour and stir until combined.
  • Add the almond milk, vegetable broth, pumpkin purée, salt, cinnamon, and fresh herbs.
  • Stir to combine and let simmer for about 10-15 minutes.
  • Serve over your favorite pasta and garnish with pomegranate seeds.

Notes

This Creamy Pumpkin Pasta Sauce makes six 1/2 cup servings. Each serving comes out to 71 calories, 1 WW Green SmartPoint®, 1 WW Blue SmartPoint®, and 1 WW Purple SmartPoint®.
Recipe URL: https://cookingwithfudge.com/creamy-pumpkin-pasta-sauce/

Nutrition

Serving: 0.5cup | Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 410mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6644IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

Share on social!

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.