Hokkaido Pumpkin Pasta Sauce
The best creamy pumpkin pasta sauce with Hokkaido pumpkin and Parmesan! Follow this easy recipe for any type of tasty pumpkin.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Pasta and Rice
Cuisine: American
Servings: 4 people
Calories: 134kcal
- 1 lb Hokkaido pumpkin or butternut squash, 450 g, Note 1
- 1 medium onion
- 2 garlic cloves
- a small bunch of parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon turmeric
- 1 cup vegetable stock 230 ml, Note 2
- ⅔ cup evaporated milk 4% or 7.5 % fat content + 2-3 tablespoons more to thin the sauce, 150 ml, Note 3
- 3 tablespoons orange juice freshly squeezed
- 2 tablespoons Parmesan freshly grated
- fine sea salt and black pepper
- gnocchi or pasta to serve
- more Parmesan to serve
- Pumpkin: Choose a variety known for its rich flavor and creamy texture, like Hokkaido, butternut squash, or sugar pie pumpkins. You don’t have to peel Hokkaido but peel any other sort.
- Vegetable broth made using stock cubes is perfectly fine. Evaporated milk makes the sauce lighter. However, you can replace it with a single or heavy cream.
- Vegetarian sauce: Use vegetarian hard cheese (Parmesan is not vegetarian as it is made with animal rennet).
- Vegan sauce: Replace the milk with canned coconut milk or other plant-based milk (soy, oat, or almond milk, for instance). Replace the cheese with nutritional yeast to taste.
Serving: 1/4 of the dish | Calories: 134kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 406mg | Fiber: 2g | Sugar: 5g