Pumpkin Pasta Sauce

Pumpkin Pasta Sauce

2.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 6.5 g
  • Cholesterol: 4.9 mg
  • Sodium: 594.2 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 13.0 g

View full nutritional breakdown of Pumpkin Pasta Sauce calories by ingredient


Pumpkin is a common pasta filling in Italy. Here, we've made a sauce from the fall favorite. Pumpkin is a common pasta filling in Italy. Here, we've made a sauce from the fall favorite.
Number of Servings: 4


    Pumpkin, cooked, 2 cup, mashed (NOT pumpkin pie mix. You want just mashed pumpkin)
    Parmesan Cheese, grated, .25 cup
    Fresh sage, 10 leaves chopped
    Garlic, 3 cloves chopped
    Onions, raw, .5 large chopped
    Olive Oil, 1 tbsp
    Vegetable Broth, 0.75 cup
    Pepper, black, 1 tsp
    8 ounces whole wheat spiral pasta (It catches the sauce better than regular spaghetti.)


Heat olive oil in a large skillet over medium-high heat. Meanwhile put a large pot of water on to boil.

Add garlic and onions to olive oil and allow to brown (about 2 minutes). Add chopped sage leaves and cook another two minutes. Add cooked pumpkin puree and stir well. Add broth to thin. Season with pepper and salt, if desired. Thin with additional pasta cooking water if desired.

Drain pasta and add to the sauce pan. Stir well to coat.

Sprinkle with parmesan before serving.
Serves four 3/4 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This is a nice alternative to tomato sauce. - 6/30/10

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    1 of 2 people found this review helpful
    Hmmm..... I didn't know whether I liked it or didn't. After adding the parm cheese, and salt and pepper, I decided it wasn't too bad. Would taste MUCH better with hamburger ( I do eat meatless meals, too .)! Also a few extra spices might perk it up. A good basic recipe I think - interesting! Thanks! - 10/21/08