pumpkin pasta sauce

A healthy vegetarian one-pot pasta made with pumpkin puree and other simple ingredients.

Spicy Pumpkin One Pot Pasta

yellow onion

avocado oil

tsp salt

tsp smoked paprika

cinnamon

tsp nutmeg

tsp crushed red pepper

lb pasta (I like to use penne or fusilli pasta)

pumpkin puree

tomato paste

water

ricotta cheese

parmesan cheese

Heat avocado oil over medium heat in a large heavy bottom pan like a dutch oven

Add diced onion to the pan and saute until soft and fragrant stirring frequently

Reduce the heat to low and add the salt, smoked paprika, nutmeg, cinnamon, and crushed red pepper to the pan and stir

Add the tomato paste and pumpkin puree to the pot and stir again

Add the pasta and water to the pot and stir one more time

Simmer the pasta for 10-12 minutes stirring frequently

Remove the pot from heat and stir in the ricotta and parmesan cheese while the pasta is still very hot

Serve immediately or store in an airtight container in the fridge for up to 5 days

soo good and so easy! loved how it was all in one pot and was so flavorful and filling

Just made this today, totally out of season but it was delicious! Subbed some diced tomatoes for the tomato paste and loved how it turned out!

https://content.jwplatform.com/videos/pKwi0dch.mp4

This Spicy Pumpkin One Pot Pasta recipe is the perfect cozy fall dinner. Use pumpkin puree and other simple ingredients to make a creamy vegetarian one-pot pasta.

Pumpkin Pasta Sauce is a delicious comforting Fall recipe on a traditional Tuscan spaghetti Pici pasta flavored with honey brown butter, mascarpone cheese, pumpkin puree and topped with crispy oyster mushrooms or crumble pancetta, and seasoned at the end with smoked paprika sea salt. This is the most straightforward pumpkin pasta sauce recipe that you will ever make.

Pumpkin Pasta Sauce with Pici Pasta &amp; Crispy Mushrooms

pack of Organic Spaghetti Toscani Pici

lb. mixed oyster mushrooms, torn into bite-size pieces

teaSpoon salt

garlic cloves,

½ teaSpoon smoked chili flakes or red pepper flakes

thyme

TableSpoons Honey Browned Butter Click

shallots, minced

mascarpone cheese

pasta water

teaSpoon smoked paprika sea salt Click

Salt and black pepper

toppings: crispy crumble pancetta.

Place oven racks in bottom third and middle of oven and preheat to 350°F; Put a pot of water for your pasta on the stove to boil.

Toss mushrooms, garlic, thyme, smoked chili flakes or red pepper flakes, 1/4 cup oil, and 1/2 teaSpoon salt on a rimmed baking sheet. Roast on bottom rack around 25 minutes, tossing halfway through until deeply golden brown and crisped. Check the oven after 15 minutes.

Cook pasta according to package. Drain, reserving 2 cups pasta water. Set aside.

In a skillet add 2 TableSpoons honey brown butter. Then add the shallots and sauté until translucent. Season with a pinch of salt, and add the garlic and cook about 1 minute until fragrant.

Add pumpkin puree, mascarpone cheese and 1 cup of pasta water. If you want pasta sauce that is looser, add more pasta water until it reaches the consistency that you like.

Taste and adjust salt &amp; pepper if needed. I use smoked paprika sea salt.

Transfer cooked pici pasta to the pan and toss to combine.

Serve the pasta immediately and top with the crispy mushrooms or the crispy pancetta.

I am always looking for more pumpkin recipes and this is a creative and delicious way to enjoy pumpkin. Can't wait to try it!

This looks so so so good!!! What a meal to enjoy by the fire and cold night!

I love Tuscan pici pasta! Your sauce is so creative and beautiful. Would love to try it!

This looks absolutely delicious with bold sophisticated flavors. I'll have to make this for my next date night in with my hubby.

An incredible sauce for that pico pasta! I've never tried that kind of pasta and am anxious to try it. I enjoyed reading your post. :)

I just love pici pasta - something about the thick, nubby strands is so cozy and warming! Especially wrapped in tasty pumpkin sauce. Perfect fall meal for sure!

This looks so crazy good. I really need to try it.

https://www.youtube.com/watch?v=qhZZu6uZTJI

Meet Giuliana Mecherini, an expert pici pasta maker. We filmed her at her at home in the town of Petroio, southern Tuscany where this type of pasta is very popular.

Pasta Grannies make pici pasta in Tuscany

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

coconut oil

maple syrup

vanilla extract

pumpkin pie spice, nutmeg

flaky sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

Our Pumpkin Pasta sauce recipe is made with roasted pumpkin for a fantastic flavour. It's easy to make, tastes fabulous and works with any pasta of your liking.

Vegan Pumpkin Pasta

pumpkin (around 2.2 pounds / 1kg)

garlic

oat milk

yeast

nutmeg

cayenne pepper

salt and pepper

(250 grams) pasta shells

leaves, chopped fresh herbs

olive oil

Vegan Pumpkin Pasta Sauce

Preheat the oven to

Slice the pumpkin and

Slice the pumpkin and place it on a baking tray. Drizzle with a little olive oil, salt, pepper and 1/2 tsp cayenne pepper. Roast for 35 minutes.

In the meantime, cook

In the meantime, cook the pasta shells according to pack instructions and when ready, drain and set aside.

When the pumpkin is

When the pumpkin is ready, scoop the flesh into a blender. Add the oat milk, nutritional yeast, garlic cloves, 1/2 tsp cayenne pepper, cinnamon, nutmeg and salt and pepper to taste. Blend until you get a pumpkin pasta sauce. If the sauce is too thick, add a little more oat milk, 2 tbsp at a time, until you reach the right consistency.

Place the pasta shells

Place the pasta shells in a tray. Add the vegan pumpkin sauce and mix well. Top up with vegan parmesan and with fresh herbs. Enjoy!

How to make Vegan Pumpkin Pasta

This easy pumpkin Alfredo pasta is rich, creamy, and perfect for a weeknight. Turn simple pantry ingredients into a restaurant-style meal!

Pumpkin Alfredo Pasta

pasta (such

vegan butter*

garlic (minced)

cream

fine sea salt

black pepper

sage

vegan Parmesan cheese

Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.

In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don't want the heat too high since you don't want the garlic to burn.

Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.

Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.

Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.

Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!

Creamy and delicious, this pumpkin pasta sauce is a surprise hit! It&#039;s a simple recipe that goes together in just 10 minutes and relies on simple ingredients you might even already have in your pantry. Get ready to enjoy the flavors of fall with this delicious creamy pumpkin sauce recipe.

Creamy Pumpkin Pasta Sauce

garlic (grated

pumpkin puree (about 1.5-2 cups)

apple cider vinegar

salt

oregano

basil

turmeric

red pepper flakes

whole cow's milk soy milk

herbs (parmesan cheese)

Mince, grate, or crush garlic. Set aside for 10 minutes to activate allicin, if desired. (See notes.)

Warm oil in a large pan and sauté garlic over low heat for about 30-60 seconds, until fragrant, but not brown.

Add vinegar, pumpkin puree and herbs and seasonings (salt, pepper, oregano, basil, and optional turmeric and optional red pepper flakes). Stir to combine.

Stir in the milk, then cook over low heat for about 5 minutes. Taste to adjust seasoning as desired.

To serve with pasta, just add cooked pasta to sauce and stir well. Top with fresh herbs (parsley!) and Parmesan cheese and serve. Or - use this delicious sauce for pizza or lasagna!

This satiny smooth and comforting Pumpkin Pasta Sauce is made with pumpkin puree, a short list of pantry staples, and warm fall flavors. With your pick of pasta, this luxurious sauce creates a vegan pasta dinner the whole family will love!

Pumpkin Pasta Sauce

cayenne pepper (omit

tomato sauce

coconut cream (or unsweetened vegan creamer)

pasta of choice

Cook your pasta according to package instructions, then drain in a colander and set aside while you make the sauce.

In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute.

Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often.

Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.

Stir in the pasta and serve. You can also mix in some baby spinach (just add a few handfuls to the sauce in the last few minutes to let it wilt).

Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree and no cheese it&#039;s ready in minutes!

Creamy Pumpkin Pasta

Delallo cavatappi pasta

½ cup half and half

Salt (to taste)

black pepper (to taste)

parmesan cheese (for serving)

Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain.

Heat olive oil in a large skillet over medium heat. Add garlic and cook until aromatic, 1 minute. Add pumpkin puree, 1 cup of reserved pasta water, whisking to combine until sauce is combined and glossy. Add half and half and stir to combine. Add remaining pasta water if needed. Season with salt, pepper, and nutmeg.

This Pumpkin Chipotle Pasta is so quick and easy to make and the flavors will keep you coming back for more. It&#39;s a great way to use up a can of pumpkin and ready in just 30 minutes! Enjoy as a side dish or add your favorite, greens, veggies, and proteins for a full meal.

Chipotle Pumpkin Pasta

dry pasta

Tablespoon oil

yellow onion, chopped

garlic, minced

chipotle flakes (or ½ tsp if using powdered)

cumin

cayenne pepper (optional)

(15 oz) can pumpkin

plain, unsweetened non-dairy milk (such

Boil

Cook pasta in salted water according to package instructions. Reserve about ½ cup of the pasta water for the sauce, and drain the pasta in a colander.

Saute

Preheat a large saute pan or skillet over medium-low heat. Add the oil and cook the onion for about 7 minutes or until softened. Add the garlic, chipotle, cumin, cayenne, and black pepper. Stirring frequently, cook for 1 minute.

Combine

Add the pumpkin and salt to the pan, stir well, then whisk in the milk. Bring to a simmer, and whisk in reserved pasta water to thin the sauce to your desired consistency. Taste and adjust the seasonings as desired.

Serve

Toss the pasta with the pumpkin sauce and serve hot.

This Cheesy Baked Pumpkin Pasta is baked in the oven with a quick pumpkin sauce made with bacon, shallots, Pecorino cheese and a touch of rosemary then topped with mozzarella cheese.

Baked Pumpkin Pasta Recipe

oz Delallo uncooked whole wheat pasta

center cut bacon (chopped

shallot (minced)

chicken broth

tbsp grated Pecorino Romano cheese

salt and fresh black pepper

rosemary (chopped)

Pecorino Romano cheese

mozzarella (I recommend: Polly-O)

Preheat oven to 375°F. Spray a 9x9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute.

Add pumpkin, chicken broth, rosemary and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 - 10 minutes.

Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.

Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.

Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Let it cool 5 minutes, then divide into 4 equal portions.

Rave reviews - the family requested a repeat performance.  So delicious and filling.

I am allergic to tomatoes. Thank you for this recipe!  I made the sauce and served it over homemade spaghetti. Delicious!

We loved this recipe! I doubled it and used a 9x13 pan. I added an extra 1/2 cup of broth to make the sauce a little thinner as mentioned in a few reviews. I also added a little red pepper flake. Save yourself from washing another bowl by dumping the drained pasta directly in the casserole dish and then pouring the pan of sauce on top, and mix. And just a tip - I needed a splatter guard on top of the sauce pan while simmering the pumpkin sauce.

I feel like savory pumpkin dishes can be hit or miss, but this one was SO GOOD. The pumpkin makes a delicious, earthy, nutty sauce and the pecorino romano’s flavor compliments it perfectly. I used pancetta, which worked great in this dish, but will try bacon next time. I added a little bit of nutmeg to the pumpkin sauce as I feel it compliments these flavors nicely.

Outstanding recipe. My husband’s Italian family has a pumpkin ravioli recipe that is very similar to this sauce, so I used nutmeg and lemon zest for seasoning  rather than rosemary. The smell and taste were fabulous. Next time I will add a little more broth to make it a little thinner sauce. I know my daughters will be over to eat the leftovers.

This was SO GOOD! I omitted the bacon because we are trying to cut back on meat. I also used rice pasta and thyme because I don’t like rosemary. It was delicious even with those slight changes.

Delicious. My mom does not like pumpkin but she loved this dish.

This was delicious!!!!! To reheat, I added a tiny splash of skim milk before putting it in the microwave. I used Jovial GF pasta!!

I have this in the oven right now. My house smells amazing. This almost didn’t even make it into the oven because the pasta/sauce mixture on its own is so good.

Such an easy recipe and so good! Exceeded expectations!

A savory meal that is simple, quick and easy to prepare. I substituted vegetable broth for the chicken broth, and a small onion for the shallot. I used bow tie pasta. I served it with salad. The results were a delicious meal for a cool evening. Wondering what else could be used in place of the bacon.

Top 10 pumpkin pasta sauce recipes from across the web

The most viewed pumpkin pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Pumpkin One Pot Pasta

Pumpkin Pasta Sauce with Pici Pasta...

Peanut Butter Pumpkin “Fudge” Recip...

Vegan Pumpkin Pasta

Pumpkin Alfredo Pasta

Creamy Pumpkin Pasta Sauce

Pumpkin Pasta Sauce

Creamy Pumpkin Pasta

Chipotle Pumpkin Pasta

Baked Pumpkin Pasta Recipe

Top 10 pumpkin pasta sauce recipes from across the web

The most viewed pumpkin pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Pumpkin One Pot Pasta

Pumpkin Pasta Sauce with Pici Pasta...

Peanut Butter Pumpkin “Fudge” Recip...

Vegan Pumpkin Pasta

Pumpkin Alfredo Pasta

Creamy Pumpkin Pasta Sauce

Pumpkin Pasta Sauce

Creamy Pumpkin Pasta

Chipotle Pumpkin Pasta

Baked Pumpkin Pasta Recipe

The most viewed pumpkin pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine