Pasta With Creamy Pumpkin Sauce

A plate of creamy pasta with green herbs is garnished with a sage leaf and served with a fork inserted in the center. In the blurred background, small decorative pumpkins are visible.

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This pasta with creamy pumpkin sauce is the ultimate fall recipe: satisfying, healthy, dairy-free, and gluten-free, a fall comfort food. It's one of those savory pumpkin recipes that feels indulgent yet light, ideal for cozy nights or Thanksgiving gatherings.

Prep Time10

Cook Time30

Roasting45

Total Time1 15

Course: Dinner, Main Dish

Cuisine: Amercian

Keyword: Pasta With Creamy Pumpkin Sauce

Servings:

Calories: 161kcal

Equipment

Ingredients

3 cups Pumpkin puree
1 Leek chopped
1 tbsp Garlic minced
2 tbsp Thyme chopped
2 tbsp Sage chopped
1/4 tsp Black pepper
1/4 tsp Red pepper flakes
2 tbsp Olive oil
1/2 tsp Salt
1/4 cup Nutritional yeast optional or parmesan
1 tbsp Apple cider vinegar
Pasta

Instructions

Roast the pumpkin at 400°F for 50 minutes or until golden and fork-tender.
2. Meanwhile, in a large skillet, I sauté the sliced leeks in olive oil until soft and slightly caramelized.
3. Add minced garlic, black pepper, red pepper flakes, sage, and thyme.
4. Once everything is fragrant, transfer it to a blender along with the roasted pumpkin, nutritional yeast, and a bit of warm bone broth or vegetable broth water.
5. Add a bit of lemon juice or apple cider vinegar at the end to balance the flavor.

Nutrition