Pumpkin Pasta

Pumpkin Pasta recipeEvery year I look forward to the Fall because I enjoy eating seasonal ingredients like pumpkin and butternut squash. This week I was craving pumpkin pasta, so I turned some pumpkin purée into pasta sauce. I find this dish so comforting and tasty. With just sauce and noodles, this dish has a smooth and creamy texture (without cream). Or add a little pine nuts, bread crumbs, or crisp broccoli for a nice contrast in texture. Either way this dish tastes like Fall in every bite.

how to make homemade pumpkin puree

Homemade Pumpkin Purée

My kids enjoyed this dish so much that my older daughter brought some to a class party. Her friends requested that I put the recipe on the blog so that they can make it at home. Here’s what I made:

Pumpkin Pasta
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Recipe type: Vegan pasta
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This recipes easily doubles or quadruples. The sauce can be made ahead and reheated. Any leftover sauce can be made into a delicious pumpkin soup by adding a little broth or water.
Ingredients:
  • 2 teaspoons olive oil
  • 1 celery stock, chopped small
  • ½ of a small onion, chopped small
  • 1 clove garlic, minced
  • 1 cup low sodium vegetable broth, divided (or more to desired consistency.) Note: Use only ¾ c. broth, if using homemade pumpkin purée.
  • ½ cup pumpkin purée (homemade or canned)
  • ½ teaspoon salt (or more to taste)
  • Several grinds of freshly cracked black pepper
  • 1/16 teaspoon ground nutmeg (if using whole nutmeg, grate about 10 times on a small grater)
  • 1 pinch dried sage (or 1 dried leaf crumbled)
  • 1 teaspoon maple syrup (optional, only if pumpkin is slightly bitter)
  • ½ box pasta, about 7-8 ounces uncooked (regular or whole wheat pasta like spaghetti, linguini, or penne)
  • Serving suggestions: toss pasta with a sprinkle of grated Parmesan cheese, pine nuts, or lightly steamed broccoli.
Instructions:
  1. Make a pot of cooked pasta as per package directions and drain.
  2. In a large sauté pan heat olive oil over medium heat. Add celery, and sauté for 5 minutes stirring occasionally to prevent burning. Add onion, and sauté for 5 minutes more. Then add garlic and sauté for 5 more minutes, totaling 15 minutes. Celery mixture is ready when vegetables are soft.
  3. Place celery mixture and ¼ cup broth in a food processor or blender and purée until smooth.
  4. Add puréed celery mixture back into pan. Add pumpkin purée, remaining broth, salt, pepper, nutmeg, and sage. Turn flame on low, and stir gently until thoroughly combined. Taste and adjust seasonings to your preference. If sauce is slightly bitter, add optional maple syrup. If thinner consistency is desired, add a little more broth.
  5. Add cooked pasta to sauce and fold until sauce coats the pasta. Warm in the pan, and serve immediately. Sprinkle pasta with grated Parmesan cheese, pine nuts or broccoli.

 

If you are looking for more pumpkin recipes, try one of these:

Pumpkin Crostini

Pumpkin Crostini

Pumpkin Risotto with Peas

Pumpkin Risotto with Peas

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3 Responses to Pumpkin Pasta

  1. Jodi Baer Pynes November 3, 2013 at 9:08 AM #

    Oh Yummm! Gotta try this; it sounds delicious!

    • Dana November 3, 2013 at 7:02 PM #

      Thanks Jodi. Hope you enjoy this recipe.

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