The best creamy pumpkin pasta sauce with parmesan and parsley, one of the best pumpkin pasta recipes ever!
You will not believe how good this pumpkin pasta sauce is! Creamy, luscious and quite healthy on top of everything.
This is my first pumpkin recipe this season but if you have been searching for other pumpkin recipes here, you might have noticed that I am slightly obsessed with pumpkin. For me almost every recipe I have ever cooked with pumpkin was either “amazing” or “the best ever” or “unbelievable” and so on.
I just love pumpkin!!!!
Pumpkin Sauce for Pasta or Gnocchi
- I have to say I only cook two sorts of pumpkin: Hokkaido pumpkin also know as red kuri squash and butternut squash. I have tried 2 or 3 other sorts over the years, but none of them was ever so tasty as the above mentioned. So I let it be and only buy these two, they are the easiest ones to find anyway.
- A spaghetti squash might be on the list from time to time as well, but really not too often.
- We had the pumpkin pasta sauce for the first time with homemade giant gnocchi. However, ever since, I have cooked this sauce mostly for spaghetti or another kind of pasta shape.
- You can make your own gnocchi if you wish, buy ready-made ones or just cook some pasta. The Hokkaido or butternut squash pasta sauce will be delicious no matter what you eat it with.
I tweaked the original recipe quite a lot, it was full of cheese and crème double and butter. Not that I don’t like that, but I really don’t need the extra calories. The way I make it now is perfect for me, I cannot imagine this tasting any better.
- Hokkaido pumpkin or butternut squash.
- You will need a rather small Hokkaido or butternut squash, or rather just about the half of a regular sized pumpkin or squash. I can rarely find such a small pumpkin or squash, so I buy one and plan to make two pumpkin recipes in a 2 or 3 days.
- The first time I have cooked this recipe I used saffron threads. I liked that, but saffron is expensive and I have to admit that saffron is the one spice I don’t always have in the house.
- So, I kind of leave it out nowadays and replace it with a bit of turmeric which helps intensify the wonderful bright color of the pumpkin sauce.
- I use evaporated milk with 4% or 7,5 % fat content instead of cream.
- The sauce is perfect just like that, so I don’t see the point in using the heavy/double cream, which has a much higher fat content.
- I use some freshly squeezed orange juice for the sauce.
- If you don’t happen to have oranges, you could use mandarin or clementine juice instead or leave the juice completely out of this pumpkin pasta sauce. The orange juice gives the sauce a deliciously fruity, fresh touch, but you will still like it without it.
How to make it?
- Wash the pumpkin. If using Hokkaido pumpkin you will not have to peel it. If you use butternut squash, do peel that. Remove the seeds.
- Weigh the 500/ 1.1 lbs. Cube the pumpkin into small cubes.
- Use the rest of the pumpkin or squash for making other dishes, for instance pumpkin soup, pumpkin lasagna or pumpkin fritters.
- Chop the onion, garlic and parsley. Cook the onion, garlic, pumpkin in the butter and oil mixture until slightly softened and having a glazed look. Add the turmeric and stir well for about 30 seconds.
- Add the vegetable stock, evaporated milk and half of the parsley. Cook everything uncovered until the pumpkin is soft and the sauce has thickened.
- In the meantime you can start cooking the pasta.
- Puree the sauce with a hand-held blender or in the food processor. Add the orange juice, adjust the taste with salt and pepper and stir well.
- If the sauce is too thick add 2 or 3 tablespoons evaporated milk to thin the sauce just a little. If you don’t have anymore evaporated milk, regular milk will be fine.
- Stir in the Parmesan and the remaining chopped parsley and serve immediately with gnocchi, spaghetti or other kind of pasta.
- The sauce (without the pasta) can be easily reheated. While reheating add a bit more milk and stir very often.
MORE PUMPKIN IDEAS?
PIN IT FOR LATER!
- 1 Hokkaido pumpkin or butternut squash, about 500 g/ 1.1 lb
- 1 medium onion
- 2 garlic cloves
- a small bunch of parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon turmeric
- 230 ml/ 1 cup vegetable stock (See note 1)
- 150 ml/ 2/3 cup evaporated milk 4% or 7.5 % fat content + 2-3 tablespoons more to thin the sauce (See note 2)
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly grated Parmesan
- fine sea salt and freshly ground black pepper
- gnocchi or pasta to serve
- more Parmesan to serve
- Wash the Hokkaido pumpkin, you don't have to peel it. If using butternut squash, you will have to peel that. Remove the seeds and cut the flesh into small cubes.
- Finely chop the onion and the garlic cloves. Chop the parsley as well.
- Heat the butter and the olive oil in a larger thick bottomed pot or a deeper pan. Add the onion, garlic and pumpkin cubes, stir well and cook until the onions are translucent and the pumpkin glazed.
- Add the turmeric and stir well for about 30 seconds. Add half of the parsley and stir.
- Slowly pour in the stock and the condensed milk and cook on high heat and uncovered until the sauce thickens. Blend the sauce.
- Add the orange juice and salt and pepper to taste. If the sauce is too thick, add 2 or 3 tablespoons of evaporated milk or regular milk.
- Stir in the rest of the parsley and the grated Parmesan.
- Serve the pumpkin sauce with pasta or gnocchi and more grated Parmesan on top.
- Made from an organic vegetable stock cube is perfectly OK in this case.
- If you don't have anymore evaporated milk, regular milk will be fine.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 406mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 4g
Nutrition information isn’t always accurate.