Before fall ends, this Creamy Pumpkin Pasta Sauce is a must make. It’s filled with complex flavors and is the perfect addition to any pasta.
I know there are probably a lot of pumpkin pasta recipes floating around.
But I think this one is probably one of the best ones.
In addition to the pumpkin, it’s made with roasted red pepper and onion. The result is a super creamy sauce with different flavors and a subtle pumpkin taste.
But don’t worry! If you want to up that pumpkin flavor, there’s totally room for that too. Try adding more pumpkin purée and vegetable broth until it reaches the consistency you like and add a bit more pumpkin pie spice too.
I know you might be thinking “pumpkin pie spice in a savory dish?!” but trust me. Because the pumpkin flavor is a little less pronounced than the red pepper and onion, the pumpkin pie spice helps to really bring out that pumpkin flavor.
When you make this sauce, I recommend a pasta with twists and swirls – like a fusilli – so that the pasta can really soak up the sauce.
You’ll probably have extra sauce left over too! Save it for future pasta (you can put it in the freezer), use it as a dip for crackers or roasted veggies, or you can even heat it up and eat it as a soup.
Cook the pasta and roast the veggies
Preheat the oven to 400 F. Line a baking sheet with foil.
Bring a pot of water to a boil. Once the water is boiling, add the water and cook pasta for allotted time, stirring occasionally.
While pasta is cooking, roughly chop the bell pepper and onion. Add to the baking sheet and drizzle with olive oil, salt, and pepper. Bake in the preheated oven for 15 minutes. Turn the oven to broil and broil for an additional 5 minutes.
Blend the sauce
In a powerful blender or food processor, add the vegetable broth, pumpkin purée, Greek yogurt, roasted peppers & onion, parmesan cheese, garlic and pumpkin pie sauce. Blend until smooth. Add salt and pepper to taste.
Mix pasta with the sauce
Mix the pasta with the sauce. Note: you may have extra sauce depending on how saucy you like it. Garnish with additional parmesan and fresh herbs.
Notes
- Consistency: For a thinner sauce, add more vegetable broth until it reaches your desired consistency.
- Substitutions: For a dairy free version, swap parmesan cheese with nutritional yeast and Greek yogurt with a dairy free, plain yogurt.
- Storage: Store this sauce in the fridge in an airtight container for 4-5 days. You can also store in the freezer for up to 3 months.
Ingredients
- 1 lb pasta any shape
- 1 red bell pepper
- 1/4 yellow onion
- 2 tablespoons olive oil
- 1/2 cup vegetable broth
- 3/4 cup pumpkin purée
- 1/4 cup plain Greek yogurt
- 1/3 cup grated parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon pumpkin pie spice
- Salt
- Pepper
Instructions
- Preheat the oven to 400 F. Line a baking sheet with foil.
- Bring a pot of water to a boil. Once the water is boiling, add the water and cook pasta for allotted time, stirring occasionally.
- While pasta is cooking, roughly chop the bell pepper and onion. Add to the baking sheet and drizzle with olive oil, salt, and pepper.
- Bake in the preheated oven for 15 minutes. Turn the oven to broil and broil for an additional 5 minutes.
- In a powerful blender or food processor, add the vegetable broth, pumpkin purée, Greek yogurt, roasted peppers & onion, parmesan cheese, garlic and pumpkin pie sauce. Blend until smooth. Add salt and pepper to taste.
- Mix the pasta with the sauce. Note: you may have extra sauce depending on how saucy you like it. Garnish with additional parmesan and fresh herbs.
