Pasta with creamy pumpkin and Parmesan sauce Recipe

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1 vote | 1355 views

Easy to make and great tasting.
Easy suggestions: you can bake the pumpkin the day before and skip a part of the step 1. In that way this meal could be ready in only 15 minutes.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $3.33 view details


  1. Place the pumpkin on the parchment paper on a baking rack in the oven and bake 30-40 minutes at 250°C (220°C fan) or until done. Cool, then scrape the soft inside into the blender mixing bowl.
  2. Sauté onion and garlic in olive oil for 1-2 minutes. Add sage leaves, stir and sauté briefly.
  3. Add vegetable stock and wine, bring to the boil, about 2 minutes, let it boil for another 2 minutes. Remove the sage leaves with a slotted spoon.
  4. Add stock and wine mixture to the pumpkin and blend until smooth (puree like). Add red paprika, stir.
  5. Transfer the pumpkin puree back into the cooking pan. Add sour cream and parmesan cheese, stir and combine. Sauce consistency sauce can be adjusted as desired by adding some of the pasta cooking water.
  6. Cook fresh broad noodles according to the instructions, drain and serve immediately topped with the creamy pumpkin sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 359g
Recipe makes 4 servings
Calories 677  
Calories from Fat 139 21%
Total Fat 15.83g 20%
Saturated Fat 8.49g 34%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 761mg 32%
Potassium 458mg 13%
Total Carbs 113.99g 30%
Dietary Fiber 2.7g 9%
Sugars 3.83g 3%
Protein 12.9g 21%
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