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Creamy Pumpkin Pasta Sauce - A Family Feast

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce is easy to make and can be served over any pasta! Fresh sage, shallots, garlic, and miso paste add an amazing depth of flavor!

Yield: 4 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour


3 tablespoons light oil such as safflower or grapeseed

10 large sage leaves, half left whole and half finely-minced

4 tablespoons butter

1/2 cup shallots, diced

1 1/2 tablespoons fresh garlic, minced

1 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon dry thyme leaves

1/4 cup white wine

1 15-ounce can pure pumpkin puree (not pumpkin pie filling)

2 teaspoons white/yellow miso paste

2 cups half and half cream

1 cup freshly grated Parmesan cheese, plus more for serving

12 ounces dry pasta (we used fusilli lunghi but any pasta is fine)

1/2 cup walnuts, chopped


  1. In a large skillet, heat light oil to smoking hot and add half the whole sage leaves. In less than a minute, they will crisp up. Remove with a spider to a plate lined with a paper towel. Once cool, crumble and set aside for garnish.
  2. Pour off all but one tablespoon of the oil and add the butter over medium heat.
  3. Once melted, add shallots, garlic, minced fresh sage, salt, pepper, nutmeg, and thyme and cook for three minutes or until the shallots are soft.
  4. Add the wine to deglaze and cook until evaporated, about 2-3 minutes.
  5. Add the canned pumpkin, miso paste and cream and whisk to combine.
  6. Whisk in the grated Parmesan cheese and set burner to low to keep the sauce warm and simmer while you prepare the next step.
  7. Boil salted water for the pasta and cook per box directions.
  8. While pasta cooks, toast chopped walnuts in a dry saute pan and set aside.
  9. Once the pasta is cooked, drain in a colander but reserve a few cups of the pasta water.
  10. Pour the drained pasta into the pan with the sauce and stir to coat. Use some of the pasta water if the mixture is too thick. Save the rest of the pasta water to use to reheat any leftovers.
  11. To serve, portion the coated pasta into bowls and top with the toasted walnuts, crispy sage, and grated Parmesan cheese.

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You can also make our Slow Cooker Pumpkin Puree for this recipe.

© Author: A Family Feast
Cuisine: American Method: stovetop