Easy Pumpkin Pasta Sauce Recipe With Cheese Sauce

This Creamy Pumpkin Pasta Sauce is oozing the flavors from freshly roasted pumpkin, onion, garlic, whole black pepper, capsicum, and tomatoes. This spicy, creamy, and velvety pumpkin sauce made with cream cheese sauce and ghee gathers quickly!

This Spicy and Savory Creamy Pumpkin Pasta Recipe is surprisingly easy and is a mild variation to the classic pasta sauce as each component is made from scratch and is roasted by gently coating in ghee. Boasting fall flavors by roasting pumpkin, green capsicum, and garlic, this pumpkin pasta sauce is incredibly delicious and can be made ahead of time.

Dunk the boiled pasta in this creamy pumpkin sauce that is made with cream cheese sauce and freshly roasted veggies. You may add the heavy cream like in Alfredo sauce but I omitted heavy cream as I wished to create a red spicy yet low-carb pasta sauce.

I love experimenting with vegetables to make unique and delicious pasta sauces that are healthy, flavorful, and gather quickly. One of the family favorites is Creamy Cashew Capsicum Vegan Pasta.

Top your cooked pasta or spaghetti with this creamy pumpkin pasta sauce along with Parmesan to have a quick meal on a lazy weekend! 

Find more pumpkin recipes: Pumpkin Paratha (Flatbread), Pumpkin Patty Burger.

Jump to:

• Why Would You Love This Recipe?
• Ingredients
• Variations
• Expert Tips
• Storage Suggestions
• Recipe FAQs
• Detailed Recipe With Steps
• Easy Pumpkin Pasta Sauce Recipe With Cheese Sauce

Why Would You Love This Recipe?

• A perfect Savory Spicy and Comforting Sauce rich in roasted flavors of pumpkin, capsicum, tomatoes, onion, and garlic.
• Can be made ahead of time.
• Can be made vegan and gluten-free with easy swaps.
• Delicious Sauce made without heavy creams or butter.
• Perfect Easy Weeknight Dinner.
• Humble Side Dish.
• Simple yet amazing meal for a busy day.
• Kids friendly.
• The Best Pumpkin Sauce Recipe Ever!

Ingredients

For The Creamy Pumpkin Sauce

• Pumpkin- I have used the green pumpkin as it's easily available in India and I find it more suitable for savory recipes than the orange pumpkin. If you have orange pumpkin, you may use that as well. You may use butternut squash or zucchini as swaps. I don't recommend using canned pumpkin puree as it's sweet and flavored with pumpkin spice, which in my opinion doesn't go well with this savory and zesty pumpkin sauce. I don't recommend using pumpkin pie filling. You may use fresh pumpkin puree, though.
• Capsicum- The roasted capsicum gracefully complements the pumpkin, lending a sweet and smoky note to this heartwarming pasta sauce. You may use any local variety- red, yellow, or green. Green capsicum has a strong flavor and I love that.
• Onion- Red onions work best. The charred taste that comes from roasting onions adds a mild sweet flavor and deep color to this sauce.
• Tomatoes- Tangy and juicy red tomatoes work best. If you don't wish to use tomatoes, you may add lemon juice as well.
• Garlic-The aromatic roasted garlic cloves infuse this sauce with their distinctive warm and strong flavor. 
• Cheese sauce: Chesse sauce adds a perfect creamy texture to this pasta sauce. I have used Amul brand of cheese sauce. You may use any good quality brand. You may use milk or cream or cream cheese as well. If you wish to make this pasta sauce vegan, you may swipe it for vegan cheese. You may also swap cheese sauce with full-fat coconut milk or unsweetened almond milk.
• Desi Ghee- I love using Desi ghee in my recipes. But if you are vegan or don't like ghee, you may surely use Olive oil. While you may use any vegetable oil, I highly recommend using good-quality olive oil.
• Salt- I have used Normal table salt.
• Whole Black pepper- The freshly blended black peppercorns add amazing umami flavor to this sauce. You may use black pepper powder as well. Other spices you may use are dried oregano, thyme, or parsley.
• Red Chili Powder- I love the addition of red chilies as they add a spicy kick and deep color to the pasta sauce. Feel free to adjust the heat.
• Fresh Green Chili (Optional)- If you don't eat chilies, I would suggest starting from small.

For The Pasta

Any type of pasta works well with this sauce. I have used macaroni. You may use Al dente or any other variety. Feel free to use gluten-free pasta.

Variations

• Creamy Pumpkin Alfredo: Blend the pumpkin puree with heavy cream, grated Parmesan cheese, and a pinch of nutmeg for a velvety and indulgent Alfredo-style pumpkin sauce.
• Spiced Pumpkin Curry Sauce: Incorporate Indian-inspired flavors by infusing the pumpkin sauce with curry spices like turmeric, cumin, coriander, and a splash of coconut milk for a creamy, exotic twist.
• Pumpkin Pesto Sauce: Combine roasted pumpkin, toasted pine nuts, fresh basil, Parmesan cheese, garlic, and olive oil in a food processor to create a unique and vibrant pumpkin pesto sauce.
• Spicy Pumpkin Arrabbiata: Introduce some heat by incorporating red pepper flakes or diced jalapeños into the pumpkin sauce for a fiery Arrabbiata-style sauce.
• Add Protein-Add Italian Sausage or chicken broth to make this sauce rich in proteins, but then it won't be vegetarian.
• Add Herbs- You may top the pasta sauce with fresh sage leaves, dried oregano, or thyme.

Expert Tips

• Choose a flavorful pumpkin variety for the sauce to have a smoother texture.
• Roasting pumpkin in oven or air fryer makes it browned and adds char flavor.
• When making the sauce, be mindful not to overcook it. Overcooking can lead to a loss of flavor and color. Cook until all the ingredients are well combined and the sauce is heated through, but avoid long cooking times.
• If the sauce turns out too thick, you can adjust the consistency by adding a little vegetable broth or milk. Conversely, if it's too thin, let it simmer uncovered for a few minutes to reduce and thicken.

Storage Suggestions

Refrigeration: The leftover sauce without pasta in it may be stored in the refrigerator for about 2 days after cooling it down to room temperature and transferring it to an airtight container. 

Freezing: You may freeze the pumpkin sauce in an airtight container for about 1 week. When you're ready to use the frozen pumpkin pasta sauce, transfer it from the freezer to the refrigerator. 

If you have leftovers from the pasta mixed with pumpkin sauce, store it in a container with a lid in the refrigerator for about 1 day and I won't recommend freezing it.

Recipe FAQs

Detailed Recipe With Steps

Step 1 Boil and Roast

While the pasta is boiling, roast the vegetables. On a baking sheet, add roughly chopped, slightly brushed ghee-capsicum, pumpkin (peeled off), onions, tomato, and garlic. Preheat oven for about 10 min at 200 degrees C and roast veggies for about 15 min.

They would be a bit charred and that's okay. These charred vegetables would add amazing color and flavor to this sauce.

Note- If you are using an air fryer, the steps for roasting veggies remain the same. Just reduce roasting time to 10 min.

Step 2 Prep the Sauce

Once the roasted veggies are cooled off, blend them into a smooth paste.

In a heavy bottomed wok, heat ghee, add pumpkin veggie paste along with little salt. Adding salt at this step helps cook sauce faster. Cook for about 3-5 min and add red chili powder and cheese sauce. Add more salt and cook till everything is a smooth mix.

I avoid using the pasta water. But If you like it's flavor, you may add the pasta water when the sauce is cooked up and has thickened. You may also add vegetable broth for adjusting the consistency of the pasta sauce.

Step 3 Serve It

Serve the warm and creamy pumpkin pasta sauce over the boiled pasta and enjoy!

You may also like:

• 
  Makki Ki Roti (Punjabi Maize Flour Flatbread)
• 
  Methi Paratha Recipe
• 
  Methi Matar Malai
• 
  Easy Fermented Cucumber Pickle
• 
  Roasted Sweet Potato and Quinoa Salad
• 
  Indian Mango Rice

---

If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet