Pumpkin Pasta Sauce

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This rich and creamy Pumpkin Pasta Sauce is a cozy, fall-inspired twist on traditional pasta sauce recipes. With the perfect hint of pumpkin flavor and warm fall spices, it’s the ultimate comfort food to welcome cooler weather. The best part is that it only takes minutes to prepare.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: Pumpkin Pasta Sauce

Servings: servings

Calories: 520kcal

Ingredients

8.8 ounces pasta
2 Tablespoons unsalted butter
3 garlic cloves minced
2 Tablespoons all-purpose flour
2 cups milk
1 cup pumpkin puree not pumpkin pie filling
4 ounces cream cheese room temperature
½ teaspoon coarse kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup shaved parmesan cheese
3 sprigs of fresh thyme

Instructions

Cook the pasta according to package directions. Drain the pasta and set aside. The pasta will take approximately 6-10 minutes.
8.8 ounces pasta
In a deep skillet add the butter and garlic over medium heat. Saute for 1 minute.
2 Tablespoons unsalted butter, 3 garlic cloves
Add the flour. Stir for 2 minutes.
2 Tablespoons all-purpose flour
Add the milk and stir for 3 to 5 minutes or until the sauce thickens.
2 cups milk
Add the pumpkin puree, cream cheese, salt, pepper, dried thyme, red pepper flakes, cinnamon, and nutmeg. Stir for 2 to 3 minutes or until the sauce is thicker.
1 cup pumpkin puree, 4 ounces cream cheese, ½ teaspoon coarse kosher salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon red pepper flakes, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Add the pasta to the skillet. Gently toss so the pasta is fully coated in the sauce.
Top the pasta with the parmesan cheese and fresh thyme and fresh cracked pepper.
¼ cup shaved parmesan cheese, 3 sprigs of fresh thyme

Notes

Storage:

You can keep the leftovers in the fridge in an airtight container for up to 3 days. You can reheat it on the stove or in the microwave. You may need a splash of milk as you are reheating the dish. Reheat in the skillet over medium-low heat until warmed through.

Freezing: For best results, this sauce is best when freshly made. But, if you have leftovers, you can freeze them. Just place the sauce in an airtight container or freezer bag and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge.

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