How can I make my pumpkin sauce thicker or thinner?

As you add your pasta to the pumpkin sauce you'll also stir in 3/4 cups of pasta water. The pasta water will help thin your sauce: if you'd like a thinner sauce add more and if you'd add a thicker sauce add less.u003cbr/u003eu003cbr/u003eI find that 3/4 cups of the pasta water creates a thick sauce and that the sauce will also thicken as it sits and cools. For a thinner sauce, add more pasta water (1 cup or more).

How can I prevent my sauce from burning?

As your sauce cooks, continue to stir it and scrape it from the sides of your skillet to prevent it from burning.u003cbr/u003eu003cbr/u003eIf you find that your sauce is browning or burning, you should also turn the heat down on your skillet. The heat on your skillet can stay relatively low throughout this recipe, as you'll just need to melt the ingredients (like cheese, pumpkin u0026amp; spices) together.

What does pumpkin sauce taste like?

This sauce tastes heavenly! It's creamy, nutty, and a little cheesy. The pumpkin flavor is subtle but add just the right amount of flavor for this recipe to quickly become a favorite fall-inspired dinner!

Pumpkin Pasta {25 Minute Recipe!} BEST Creamy Pumpkin Sauce

Name: Pumpkin Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 14 ounces penne pasta (or ziti, rigatoni, rotini); 1 tablespoon olive oil; 2 cloves garlic (minced); ¼ cup whole milk; 6 ounces cream cheese (room temperature & cut into chunks); 1 can pumpkin puree; ¼ teaspoon ground sage; ⅛ teaspoon nutmeg; ⅛ teaspoon cinnamon; Salt & pepper (to taste); ¼ cup parmesan cheese; ¾ cup pasta water

Description

Ready in less than 30 minutes, this easy pumpkin pasta uses the BEST creamy, velvety pumpkin sauce. The subtle pumpkin flavor is perfectly balanced with fall-inspired herbs and cheesy creaminess.

Ingredients

Scale

14 ounces penne pasta (or ziti, rigatoni, rotini)
1 tablespoon olive oil
2 cloves garlic (minced)
¼ cup whole milk
6 ounces cream cheese (room temperature & cut into chunks)
1 can pumpkin puree
¼ teaspoon ground sage
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
Salt & pepper (to taste)
¼ cup parmesan cheese
¾ cup pasta water

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Instructions

Cook the pasta in a large pot of boiling water according to package instructions. Drain and reserve ¾ cup of the pasta water. Set aside.
While pasta cooks, add 1 tablespoon olive oil to a large skillet over medium heat. Once hot, cook the garlic for 1 - 2 minutes, until fragrant.
Turn the heat to medium low and add the cream cheese. Once it begins to soften, stir in the milk. Stir and mash the milk and cream cheese together until it is melted and no lumps remain. Turn up the heat if needed to melt the cream cheese.
Stir in the pumpkin puree, sage, nutmeg, cinnamon, salt and pepper, to taste (I usually add ½ tsp salt and ¼ tsp pepper).
Stir in the parmesan cheese until melted.
Stir the pasta and pasta water gently into the sauce until combined. If desired, add less than the full ¾ cup pasta water for a thicker sauce.
Serve immediately, optionally topped with more parmesan cheese.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course

Nutrition

Calories: 357
Sugar: 3.1
Sodium: 166
Fat: 15.2
Saturated Fat: 7.7
Carbohydrates: 44.1
Fiber: 2.3
Protein: 12.1
Cholesterol: 83

Keywords: dinner, fall, one pot, pasta, pumpkin