It’s fall, which means everyone is obsessed with pumpkin, right?! Yes, the obsession can get a little crazy, but this will make anyone a believer. I knew I wanted to post a few pumpkin recipes this fall, so I played around with a butternut squash sauce technique and came up with something even better! A pumpkin pasta sauce! It’s spicy, sweet, creamy, and I seriously can’t wait to make it again. Gahhh so good.
But before I tell you how to make it, I just need to make a quick shout out to one of my best friends in the entire world who COMPLETED the CHICAGO MARATHON yesterday! So proud!!
Here’s how you make pumpkin pasta:
Okay, but how good does that look?!
Before serving, add a few of the fried sage leaves and an extra shake of red pepper flakes.
You could also add more cheese on top, but it doesn’t even really need it. The sauce is so creamy and flavorful – and I love that there isn’t any cream in it to feel bad about! Big win!
Isn’t the green and red so pretty against the pasta?
- 1 onion
- 2 cloves of garlic
- a handful of sage leaves
- 1 can pumpkin
- 1 cup vegetable broth
- a few pinches of sea salt
- 1 tsp red pepper flakes
- 1/2-1 lemon
- 1/4 cup romano or parmesan cheese
- 1 lb orecchiette pasta
- 1/2 cup water (if necessary)
- Roughly chop an onion and 2 cloves of garlic. Saute in olive oil for a few minutes and then add 8-10 roughly chopped sage leaves. Cook until the onions are tender. Turn off the heat.
- Add a can of pumpkin and the onion/garlic/sage mixture to a food processor. Pulse until smooth.
- While that is pulsing, slice a few sage leaves into strips. Add to the hot pan with a little bit of olive oil and fry until they start to crisp. Take them out and lay them on a paper towel to cool and set aside.
- Transfer the sauce back to your pan. Add a few pinches of sea salt, red pepper flakes, vegetable broth, and lemon. Add romano (or parmesan) cheese. Simmer for 5-10 minutes so flavors can meld together.
- Add the al dente orecchiette. If the sauce is very thick, add a little bit of water to loosen it and stir until all of the pasta is coated in sauce.
- Transfer to a bowl.
- Before serving, add a few of the fried sage leaves and an extra shake of red pepper flakes.