Creamy Pumpkin Pasta Sauce

By Ellie

2 Person

30 Minutes

0 Calories

Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes! There are many tutorials on spaghetti recipes online, but the main difference is what sauce to use. Spaghetti is popular with many people, not only because of its taste but also because it is easy to make, you can make several kinds of spaghetti, of course, each kind of taste is worth sharing, So let's take a look at these spaghetti recipes and hope you enjoy them!

Ingredients

1/2 cup grated Parmesan cheese — for serving
Pinch ground cayenne pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1/4 tsp. black pepper
1/2 tsp. kosher salt
1 tbsp. chopped fresh sage leaves — divided
3 oz. reduced-fat cream cheese — cut into chunks and at room temperature (do not use fat free)
1 cup pumpkin puree — not pumpkin pie filling
2 cups nonfat milk
2 cloves garlic — minced
1 tbsp. all-purpose flour
1 tbsp. unsalted butter
8 oz. whole wheat fettuccini — or any other long, thin noodle, such as linguine or spaghetti

Method

01

Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta and set aside.
02

Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium-high, then let cook, stirring constantly, until the sauce bubbles and thickens about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
03

Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

Related Tags

Creamy Pumpkin Pasta Sauce

4.2

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 cup grated Parmesan cheese — for serving

Pinch ground cayenne pepper

1/8 tsp. ground nutmeg

1/8 tsp. ground cinnamon

1/4 tsp. black pepper

1/2 tsp. kosher salt

1 tbsp. chopped fresh sage leaves — divided

3 oz. reduced-fat cream cheese — cut into chunks and at room temperature (do not use fat free)

1 cup pumpkin puree — not pumpkin pie filling

2 cups nonfat milk

2 cloves garlic — minced

1 tbsp. all-purpose flour

1 tbsp. unsalted butter

8 oz. whole wheat fettuccini — or any other long, thin noodle, such as linguine or spaghetti

03 Method

Step 1

Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta and set aside.

Step 2

Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium-high, then let cook, stirring constantly, until the sauce bubbles and thickens about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.

Step 3

Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

04 Author