pumpkin pasta

Don’t miss out on the amazing array of seasonal squashes at the markets right now. Make this creamy pumpkin sauce that coats the pasta, creating a luscious and savoury combination.

This is the season of comfort and there’s nothing more comforting than a big bowl of pasta. Pumpkin pasta is a creamy and flavourful dish popular during the fall season when pumpkins are abundant. With minimal ingredients, you can have a quick tasting meal in no time. The sauce is done before the pasta is finished cooking!

Pumpkin Pasta

Keep this dish entirely vegan by using vegetable stock or water, oat milk and vegan cheese.


  • 1 lb pasta (454 g)
  • olive oil
  • 4 cloves garlic
  • 1 small onion, diced
  • 1 cup pumpkin puree
  • 1 cup chicken stock
  • 1/2 cup half and half
  • salt and pepper
  • Parmesan cheese
  • fresh sage


  • Cook pasta according to instructions.
  • Reserve 1 cup of the pasta water. Drain pasta.
  • In a large skillet, heat the olive oil and cook the garlic and onions for a couple of minutes.
  • Add the pumpkin puree, chicken stock and half and half and cook until the sauce starts to thicken. Season with salt and pepper.
  • Add the cooked pasta and toss well to make sure that it’s fully coated in the sauce.
  • If the sauce is too thick, use a little of the reserved pasta water to get the right consistency.
  • Garnish with grated Parmesan and sage leaves.