1PoundPasta cooked according to package instructions
½CupParmesan Cheese optional
Ingredients Pumpkin Pasta Sauce
2CupsCanned Pumpkin pure pumpkin
½Yellow Onion diced
2ClovesGarlicminced
½CupHeavy Cream
½-1CupReserved Pasta Water
1TablespoonButter
2TablespoonOlive Oil
½TeaspoonNutmeg
Kosher Salt and Black Pepper to taste
Ingredients Toasted Breadcrumb Topping
1CupBreadcrumbs traditional, plain
1TablespoonButter
2TablespoonsOlive Oil
2TablespoonsFresh Sage Leaves cut into ribbons
½CupPumpkin Seeds greenpepitas
1CloveGarlic minced
Juice of 1 Lemon
Kosher Salt and Black Pepper to taste
Instructions
Sage and Pumpkin Seed Toasted Breadcrumbs
Start by making the crunchy topping.
Heat a large skillet on medium heat.
Then, add butter and olive oil.
Once the butter is melted, add minced garlic, sage leaves, and pumpkin seeds to bring out their flavor.
Then, add the breadcrumbs and lemon juice to the pan.
Coat the breadcrumbs in the fats and toast them until they are a golden brown.
Next, remove the toasted breadcrumb topping and wipe out the skillet.
Easy Pumpkin Pasta Sauce
In the same pan, start your sauce.
Add butter and olive oil to the heated pan.
Next, sauté the diced onion and minced garlic until the onion is fully cooked and translucent.
Season the onions and garlic with salt, pepper, and nutmeg.
Then, add pumpkin to the pan along with heavy cream and ½ of a cup of reserved pasta water.
Add drained pasta to the pan and toss to coat.
Add a little more reserved pasta water if needed to thin the sauce.
Serve with a generous amount of breadcrumb topping and parmesan cheese.
Notes
Start the water boiling for the pasta when you begin your prep. I usually start cooking the pasta around the same time I start the pumpkin pasta sauce.What goes well with Pumpkin Pasta?This sauce has a mild, creamy flavor. To balance it out, I like to serve a side salad with a good crunch and an acidic vinaigrette. A crusty loaf of bread is a nice addition to any pasta dish.What kind of pasta can I use with pumpkin pasta sauce?I recommend a wide noodle to hold this thick creamy sauce. Fettuccini, linguine, and even tagliatelle, pick up the thick sauce nicely. If you prefer a tube shaped pasta, go with a cavatappi or rigatoni. Why do you use reserved pasta water?Pasta water contains the starch from the cooked pasta which will help the sauce cling to your noodles. It should also be a bit salty and add some flavor as well.Storage and ReheatingBoth the breadcrumb topping and pumpkin pasta sauce can be made ahead of time and kept in air tight containers in the refrigerator for up to 5 days.The pumpkin sauce will be thick if you make it ahead of time because you won’t have added the reserved pasta water. Reheat the sauce by adding it directly to the hot, drained noodles along with some reserved pasta water.
Substitutions
If you don't have heavy cream on hand. Add ¼ of a cup of cream cheese. Reserve an extra cup of pasta water when you make this substitution in case you need to thin the sauce down more.You can make this dish vegan by subbing out for non-dairy butter and using unsweetened Almond milk in place of heavy cream. The texture is a bit thinner, but almond milk is a better substitute than coconut milk because of it's neutral flavor.