Pumpkin Sauce for Pasta

pumpkin sauce in a bowl in front of a bowl of pasta.

This creamy pumpkin sauce for pasta is made with pumpkin purée, garlic, shallot, warm spices, and coconut cream. A silky, savoury fall sauce that comes together quickly and is perfect for tossing with your favourite pasta.

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Ingredients

1 tbsp extra virgin olive oil
1 small shallot finely chopped
2 cloves garlic minced
1 cup pure pumpkin purée fresh roasted or canned, unsweetened
½ cup chicken or vegetable broth
½ cup light coconut cream or unsweetened plant-based cream
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
¼ tsp smoked paprika
¼ tsp ground nutmeg
salt and freshly ground black pepper to taste
2 tbsp freshly grated Parmesan or Pecorino Romano optional

Instructions

Heat the olive oil in a medium skillet or saucepan over medium heat. Add the shallot and cook for about 3 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Stir in the pumpkin purée, broth, thyme, smoked paprika, and nutmeg until well combined. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally.
Reduce the heat to low and stir in the coconut cream or plant-based cream until the sauce is smooth and silky.
Add salt and freshly ground black pepper to taste. If using Parmesan or Pecorino Romano, stir it in until combined.
Use the pumpkin sauce immediately with your favourite pasta, or let it cool before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Fresh roasted or canned both work, as long as it’s unsweetened.

Keep the simmer gentle. A hard boil can make the sauce reduce too quickly and become overly thick.

For an ultra smooth sauce, blend with an immersion blender until velvety before serving.

Using Parmesan or Pecorino? Stir it in before adding extra salt since the cheese brings plenty of saltiness on its own.

Making it dairy free or vegan? Use vegetable broth and unsweetened plant-based cream or coconut cream, and leave out the cheese.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of broth or water if the sauce needs loosening.

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