Not Your Average Pasta Sauce


Aloha friends!

The other day I heard someone say "out with pumpkin spice" and my first reaction was horror! Ok I may be exaggerating, but I never get sick of using pumpkin in recipes throughout the fall/winter season. I can feel that Christmas is in the air. I see that a few homes on my street have their lights up and some friends on Instagram have been posting that they are already putting up their Christmas decorations. It makes sense that people are moving on from pumpkin spice to eggnog and other holiday favourites (side note: Isn't it odd that my first thought is to associate the different holidays with Starbucks drink flavours? Good marketing).

Although I will be pulling out my own Christmas decorations in a couple of weeks, I will keep whipping up my favourite fall foods and treats. On that note, I decided to make a pumpkin pasta sauce, which is something I have been wanting to try for quite some time. Check out the recipe below and let me know your thoughts in the comments below!

Creamy Pumpkin Pasta

Serves: 4                                                           Prep time: 10 minutes                                                         Total time: 30 minutes


  • 12 oz (~250g) pasta of your choice
  • 2 tbsp olive oil
  • 1-2 tbsp fresh rosemary
  • 1 clove crushed garlic
  • 15 oz (~425 ml) pumpkin puree (this is about half of the big 796 ml cans)
  • 1/2 c milk (or you can substitute for cream if you want an even more creamy texture)
  • 1/2 c grated Parmesan
  • 1 tbsp white wine vinegar
  • 1/2 c tomato sauce
  • 1/2 tsp cinnamon
  • s + p to taste


  1. Cook pasta as per directions on the package. Reserve the pasta water; drain pasta and set aside.
  2. In a pot, heat oil over medium heat with garlic and rosemary for ~ 1-2 minutes.
  3. Add in pumpkin puree, milk, Parmesan, white wine vinegar, tomato sauce, cinnamon, and salt/pepper. Stir sauce until heated (~2-3 minutes).
  4. Add in reserved pasta water until you obtain the desired texture. Hint: Use more if the sauce is too thick and creamy.
  5. Serve topped with toasted pumpkin seeds and grated Parmesean.

Recipe adapted from Martha Stewart:


xo Michelle