Creamy and delicious, this pumpkin pasta sauce is a surprise hit! It's a simple recipe that goes together in just 10 minutes and relies on simple ingredients you might even already have in your pantry. Get ready to enjoy the flavors of fall with this delicious creamy pumpkin sauce recipe.
Mince, grate, or crush garlic. Set aside for 10 minutes to activate allicin, if desired. (See notes.)
Warm oil in a large pan and sauté garlic over low heat for about 30-60 seconds, until fragrant, but not brown.
Add vinegar, pumpkin puree and herbs and seasonings (salt, pepper, oregano, basil, and optional turmeric and optional red pepper flakes). Stir to combine.
Stir in the milk, then cook over low heat for about 5 minutes. Taste to adjust seasoning as desired.
To serve with pasta, just add cooked pasta to sauce and stir well. Top with fresh herbs (parsley!) and Parmesan cheese and serve. Or - use this delicious sauce for pizza or lasagna!
Notes
For more tips, substitutions, variations, and ingredient information please check the full post.
If you’re really in a bind, you can replace the fresh garlic with 1 teaspoon powdered garlic. I tried it both ways and preferred the fresh, but the powder was good too!
Dairy Alternatives: Substitute the dairy milk with almond milk, organic soy milk, or other dairy-free milk of choice. Be aware that if you use oat milk, it is sweeter than other milk options and will influence the flavor significantly.
For activation of anti-microbial allicin in garlic, it is recommended that you wait 10 minutes after mincing garlic before adding it to the heat. Crushing or cutting garlic starts the activation, but once added to the heat, no additional allicin will be activated!
This sauce is perfect for pairing with pasta or using in baked ziti or lasagna, or as a festive fall pizza sauce, this recipe is super fast and easy!
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