Creamy Pumpkin Pasta with Sage and Parmesan Recipe
This creamy pumpkin pasta sauce is a deliciously comforting dish perfect for fall or any time you crave a rich, flavorful meal. Made with pumpkin puree, cottage cheese, and a blend of warm spices, it offers a unique twist on a classic cream sauce, while being gluten-free and adaptable for dairy-free diets. The sauce is blended smooth and combined with gluten-free pasta for a quick, satisfying meal garnished with fresh sage and parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pasta
- 8 oz gluten free pasta (Banza Bucatini recommended)
Sauce
- 1 cup pumpkin puree
- ¾ cup cottage cheese (substitute Kite Hill cream cheese for dairy free)
- 2 tbsp honey
- 1 tsp salt, plus more to taste
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp nutmeg
- ½ tsp dried sage
- ½ tsp paprika
- ¼ tsp cayenne
- 2 tbsp butter (sub vegan butter for dairy free)
- 2 tsp minced garlic
- 2 tbsp gluten free measure for measure flour (King Arthur Baking brand preferred)
- 2 cups unsweetened almond milk
For serving
- ½ cup grated parmesan (omit for dairy free)
- 2 tbsp chopped fresh sage (optional)
Instructions
- Cook the Pasta: Prepare the gluten free pasta according to the package directions. Once cooked, drain the pasta thoroughly and set it aside to keep warm.
- Blend the Sauce Ingredients: In a blender, combine the pumpkin puree, cottage cheese, honey, salt, garlic powder, pepper, nutmeg, dried sage, paprika, and cayenne. Blend the mixture until it reaches a smooth, creamy consistency. Set this blended mixture aside.
- Make the Roux and Base Sauce: Heat the butter in a large deep skillet over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant. Add the gluten free flour and whisk vigorously to form a roux paste. Slowly pour in the unsweetened almond milk while whisking continuously. Increase the heat to medium-high, bringing the mixture to a gentle bubble, then reduce it back to medium heat. Continue stirring constantly for 2 to 3 minutes until the sauce thickens, then remove from heat to prevent curdling.
- Combine Pumpkin Mixture with Sauce: Pour the blended pumpkin and cottage cheese mixture into the skillet with the almond milk sauce. Whisk thoroughly until the sauce is smooth and creamy. Taste and adjust with additional salt if necessary.
- Toss Pasta with Sauce and Serve: Add the cooked pasta into the skillet. Toss well to ensure the pasta is fully coated with the pumpkin sauce. Serve the pasta with grated parmesan sprinkled on top and garnish with fresh chopped sage if desired. Enjoy immediately!
Notes
- To make this dish dairy free, substitute cottage cheese with Kite Hill cream cheese and use vegan butter. Omit the parmesan cheese for serving.
- Use gluten free measure-for-measure flour to keep the sauce gluten free.
- If you prefer a spicier sauce, increase the amount of cayenne pepper to taste.
- The sauce thickens as it cools; reheat gently with a splash of almond milk if needed.
- Banza Bucatini works well for this recipe, but any gluten free pasta you prefer can be used.
