You are going to love this pasta with pumpkin sauce recipe. It’s so simple and easy to make while being perfect for Fall. The pumpkin lends a hint of sweetness while the chopped chipotle peppers spice things up. This creamy pumpkin pasta is so easy. The sauce starts with a very basic “roux”, which is flour and butter whisked together over heat until it is combined and it’s the flour mixture will be an instrumental part for thickening the chicken broth and the heavy cream that will be added next. The end results are a spicy pumpkin pasta sauce that will have you wanting to lick the plate clean.
Pumpkin Pasta Sauce
This pumpkin pasta tastes rich and creamy like a good alfredo but is flavored and spiced perfectly for fall. If you have never tried pumpkin in savory dishes then this is the perfect recipe for you! It’s one of the reasons why I love pumpkin so much; the taste is suited for baked goods, desserts, smoothies, hot chocolate, soups, stews, and pasta! It is a shame we don’t eat pumpkin all year long! But don’t worry, you can enjoy this spicy pumpkin sauce whenever you want because canned pumpkin puree is always available in stores!
- Olive oil
- Garlic cloves
- All-purpose flour
- Chicken broth
- Heavy cream
- Pumpkin puree
- Chipotle pepper in adobe sauce
- Egg noodles
For the exact amounts needed, please see the recipe card below.
How to Make Spicy Pumpkin Pasta
- Prepare the pasta according to the package directions.
- While the pasta is cooking, heat a large skillet over medium heat.
- Add in 1 teaspoon of olive oil, swirling it around to coat the pan.
- Add in the sliced sausage and cook for 4-5 minutes or until the sausage is browned. Remove and set it aside.
- Now add the second teaspoon of olive oil to the pan.
- Add in the onions and the garlic and cook for 2 minutes or until they are just softened.
- Remove the onions from the pan and then set them aside.
- Place 2 tablespoons of butter into the skillet. Add in two tablespoons of flour and cook until the mixture is thick.
- Slowly add in the chicken broth while whisking continuously.
- Season the broth with salt and pepper.
- Whisk in your heavy cream and continue to cook the mixture for another minute or two or until it is nice and thick.
- Stir in the pumpkin, cinnamon, nutmeg, paprika, and chipotle peppers.
- Drain the pasta.
- Top your pasta with sausage, the onion mixture, and the sauce, turning the pasta around to coat it well.
- Serve warm.
This pumpkin pasta recipe only calls for a 1/3 cup of pumpkin puree. You can add more if you like.
What goes well with pumpkin pasta?
This dish can be served alongside just about anything but I like to keep it simple with a side of green salad or a simple broth soup. This is because I want the pasta to truly shine through. that said some oven-roasted broccolini would also be a wonderful touch.
How long is leftover pasta sauce good for?
If you have leftover pumpkin sauce on hand you can keep it stored in an airtight container or closed mason jar for up to 1 week. Simply reheat and toss with pasta the next time you get hungry!
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree if you have any. You can also use canned pumpkin puree. Note that this is not the same as cans of pumpkin pie filling as pumpkin pie filling already has sweeteners, spices, and other added ingredients which is why we do not want to use it.
Check out these other great pumpkin recipes that are perfect for Autumn
- Mini Nutella No Bake Pies with Pumpkin Whipped Cream
- 25 Pumpkin Recipes To Try Today
- Pumpkin Chia Seed Pudding
- Vegan Pumpkin Oatmeal Cookies
- Salted Caramel Pumpkin Pie Recipe
- Pumpkin Pie Spice Candied Almonds
- 2 teaspoon olive oil (divided)
- 1 lb smoked sausage, sliced
- 1/2 cup diced onion
- 2 cloves garlic, chopped
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- 1/3 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1 chipotle pepper in adobe sauce, chopped
- 1 lb package egg noodles
- Prepare pasta according to package directions.
- Heat a large skillet over medium heat. Add 1 teaspoon of olive oil, swirling to coat the pan. Add sliced smoked sausage to the pan and cook 4-5 minutes or until sausage is browned, remove and set aside.
- And the second teaspoon of olive oil to the pan. Add onions and garlic and cook for 2 minutes or just until softened. Remove the onions and set aside.
- Add 2 tablespoons of butter to the skillet. Whisk in flour and cook just until mixture is thick.
- Slowly stir in chicken broth, whisking continuously.
- Season broth with salt and pepper. Whisk in heavy cream. Continue to cook mixture for 1-2 minutes or until thick.
- Stir in pumpkin, cinnamon, nutmeg, paprika and chipotle peppers.
- Drain pasta. Toss pasta with sausage, onion mixture, and sauce, turning to coat.
Amount Per Serving Calories 840Total Fat 65gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 28gCholesterol 186mgSodium 1912mgCarbohydrates 43gFiber 4gSugar 7gProtein 23g