loveandlemons4.7
Creamy Pumpkin Pasta Sauce
This creamy pumpkin pasta sauce is the ULTIMATE fall comfort food! Serve it over penne, like I do here, or any pasta shape you like. This recipe works best in a high speed blender, such as a Vitamix. If you're using a regular blender, be sure to soak your cashews overnight.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●blender
- ●pot
📝 Preparation Steps
1
Preheat the oven to 350°F and line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork. Cover with another sheet of foil and bake until the onion is soft and the pumpkin flesh is very tender, ⏱️ 35 minutes to ⏱️ 1 hour.
2
Add the sage to the pan during the last few minutes. Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to ⏱️ 15 minutes.
3
Pour the vegetable broth into a high-speed blender. Remove the skin and add the pumpkin flesh to the blender along with the onion, peeled garlic, sage, cashews, ½ teaspoon salt, and freshly ground black pepper. Blend until smooth and creamy. Add the 2 tablespoons olive oil and blend again. (If your sauce is not smooth and creamy, add a little more broth or olive oil and blend it longer).
Freshly ground black pepper
4
Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve ½ cup of the starchy pasta water before draining the pasta.
5
Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta. Add the reserved pasta water, ¼ cup at a time, to thin the sauce and make it creamy. Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot.
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