Creamy Pumpkin Pasta Sauce

This creamy pasta with pumpkin sauce is a cozy meal that you can make tonight for dinner in just 20 minutes! Fresh sage leaves, pumpkin puree, and a creamy coconut base gives this pasta the most decadent flavor!

Course Pasta

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 493kcal

Author Stacey Eckert

Equipment

Large Saute Pan
Large Pot

Ingredients

8 oz gluten-free bow tie noodles
1 small red onion diced
½ cup white wine (I used pinot grigio)
4 medium garlic cloves minced
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
2 tbsp nutritional yeast
1 tbsp fresh sage roughly chopped
⅛ tsp cayenne pepper (add more to taste)
¼ tsp sea salt (add more to taste)
¼ tsp black pepper
16 oz carton pumpkin puree
14 oz can full-fat coconut milk

Instructions

In a large pan, saute the diced red onion over medium heat, until soft and translucent.
While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.
Deglaze the pan of onions with ½ cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of the liquid has been cooked off.
Add the minced garlic, ground cinnamon, ground nutmeg, nutritional yeast, fresh sage, cayenne pepper, salt, and black pepper. Stir and let the flavors meld for 1 minute.
Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.
Drain the noodles and add them to the pan with the pumpkin sauce. Toss to combine and garnish with roughly chopped fresh sage.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling. They're not the same.
Store leftover pumpkin sauce in an airtight container for 2-3 days or freeze it for 2-3 months.

Nutrition