Creamy pumpkin pasta with pancetta and sage
The creamiest pumpkin pasta recipe served with crispy pancetta and sage is like a hug in a bowl. This pumpkin pasta sauce makes a delicious, easy Fall dinner recipe.
Ingredients
- Butter. Olive oil can be used instead.
- Onion. Leeks or shallots can be substituted.
- Garlic.
- Fresh sage. Thyme will also be delicious.
- Pumpkin. You can use canned pumpkin puree for this but I prefer making my own. Any pumpkin variety will do. Butternut squash is also delicious.
- Cream. Heavy cream/whipping cream. If you’d prefer to keep this recipe low calorie, use whole milk or half and half instead. The sauce will be a little thinner but will still be delicious.
- Salt and pepper.
- Parmesan cheese.
- Pasta. My favorite pasta shapes to use with creamy pasta is linguine, rigatoni, bucatini or fettucine.
- Pancetta, to serve. Bacon or prosciutto can also be used.
How to make creamy pumpkin pasta
- Make the pumpkin pasta sauce: In a large, deep pan or skillet set over medium high heat, melt the butter. Place the pancetta in the pan and cook until crisp then remove from the pan and set aside. Add the onion and garlic and sauté until soft and fragrant. Add the sage to the pan and allow to fry for a few seconds then add in the pumpkin puree and pour in the cream. Stir together then season to taste. Reduce the heat and allow to simmer gently for 10 minutes while you cook the pasta.
- Cook the pasta: Bring a large pot of salted water to the boil. Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then strain.
- Combine: Add the pasta and Parmesan cheese to the pumpkin pasta sauce with a splash of the cooking water. Toss until the pasta is coated, adding more water if necessary.
- Serve: Serve the pasta with crispy pancetta and fried sage (optional).
How to thicken pumpkin pasta sauce
You could add a few teaspoons of flour to the onions and garlic before adding the pumpkin and cream but I find this to be an unnecessary step. Simply allow the sauce to simmer, uncovered, until it has reached your desired thickness. You can also add more pumpkin puree to thicken the sauce.
What side dishes can I serve with pasta?
Most pasta dishes are a meal all on their own but if you’d prefer to add side dishes, garlic bread or a simple salad with a zingy dressing are the perfect accompaniments.
Fall dinner ideas
Servings: 4
Calories: 523kcal
Ingredients
- 200 g (7oz) pancetta
- 1 tbsp butter
- 1 onion finely chopped
- 2 garlic cloves crushed
- 2 tsp chopped sage
- 2 cups pumpkin puree
- 1 cup cream
- salt and pepper to taste
- 500 g (1lb) pasta
- ½ cup Parmesan grated
Instructions
- In a large, deep pan or skillet set over medium high heat, melt the butter.
- Place the pancetta in the pan and cook until crisp then remove from the pan and set aside.
- Add the onion and garlic and sauté until soft and fragrant.
- Add the sage to the pan and allow to fry for a few seconds then add in the pumpkin puree and pour in the cream.
- Stir together then season to taste. Reduce the heat and allow to simmer gently for 10 minutes while you cook the pasta. (You can blend the sauce with an immersion blender or stick blender if you prefer a smoother sauce.)
- Bring a large pot of salted water to the boil. Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then strain.
- Add the pasta and Parmesan cheese to the pumpkin pasta sauce with a splash of the cooking water. Toss until the pasta is coated, adding more water if necessary.
- Serve the pasta with crispy pancetta and fried sage (optional).
Nutrition
Calories: 523kcal | Carbohydrates: 75g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 1250mg | Potassium: 454mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19424IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Thank you for this post. I always get confused what to serve with pasta.