Fall Favorites: Pumpkin Puree Pasta

Tis the Season for Pumpkin Puree, but step away from the pies and make a healthy meal that the whole family will enjoy!  Conjuring up sauces is one of my favorite things to do, and it usually starts with what I have in my pantry and fridge to play with.  If you love pumpkin and creamy sauces without major calories, this Easy 3-Step Dish must be on your To-Do List!  Grocery stores are lined with Pumpkin Puree and holiday favorites, so without further adieu, I give you a Pumpkin Puree Sauce that you can marry with pasta, rice, quinoa, or veggies!
pumpkin pasta-Darcy Oliver


  • 12 ounces penne rigate, or other short pasta ( I had some orecchiette in the pantry, but you can prepare a gluten-free pasta, rice, or veggie option)
  • coarse sea salt
  • ground pepper
  • 1 tablespoon herbs de provence
  • 1 can (15 ounces) pure pumpkin puree
  • garlic clove, minced
  • 1/2 cup almond milk, unsweetened vanilla
  • 1/2 cup grated parmesan
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon red-pepper flakes for heat, plus more for garnish (optional)
  • 1 package micro basil sprouts

pumpkin pasta, sauce-Darcy Oliver Design


  1. STEP 1

    Cook pasta in a large pot of boiling water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.

  2. STEP 2

    Add pumpkin puree, garlic, almond milk, parmesan, cider vinegar, red-pepper flakes, cinnamon, 1 cup reserved pasta water, and sea salt & pepper to taste to pot. Stir sauce until heated through, 2 to 3 minutes.

  3. STEP 3

    Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Serve pasta sprinkled with micro basil sprouts, if desired, more red-pepper flakes.

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