Creamy Pumpkin Pasta Sauce
Prep Time
Cooking Time
Total Time
Dinner in just 15 minutes! Goes well with ham steaks or chicken.
Yield: 4-6 servings
  • 1 pd pasta (Penne, spaghetti, or cheese ravioli - cooked according to package directions - keep warm)
  • 1 Tbl butter
  • 1 small or half of a large onion, finely chopped (about ½ cup)
  • 2 tsp finely chopped garlic or garlic paste (approx 2 cloves)
  • 1 c half and half
  • 15 oz Libby's Canned Pumpkin Puree (not pumpkin pie filling)
  • ¼ tsp grated nutmeg
  • ¼ tsp of cayenne pepper or to taste
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 c grated Parmesan cheese
  • ¼ c fresh sage, chopped and stripped of stems (reserve a few for garnish)
  1. ​Cook noodles according to package directions. Drain and keep warm
  2. Prep veggies and sage.
  3. In a medium saucepan on medium heat, melt the butter. Add the onion and garlic and cook until softened (3-4 minutes)
  4. Add the half and half, pumpkin puree, nutmeg, and cayenne pepper, salt and pepper to the garlic and onion mix.. Heat on medium stirring until the sauce comes to a boil. Once it hits a boil, stir constantly until the sauce begins to thicken 2-4 minutes.
  5. Remove the pan from the heat and add the Parmesan cheese and sage. Once the cheese has melted and incorporated, taste the sauce and season with salt, pepper, and cayenne if necessary.
  6. Serve immediately over warm pasta and garnish with reserved sage and Parmesan Cheese.
Recipe by Baby to Boomer Lifestyle at