Creamy Pumpkin Pasta

  • Author: Sam | Ahead of Thyme
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


The perfect weeknight meal is born this fall when pumpkin, tomato sauce and sage come together to create a delicious, creamy pumpkin pasta!



  • 1 (13 oz. or 375 g) package uncooked pasta (I used gluten-free spaghetti)
  • 1 tablespoon olive oil
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon sage leaves, minced (about 3-4 leaves)
  • 1 cup Prego Farmers' Market® tomato & basil sauce
  • 1 and 1/2 cups pumpkin puree (homemade or canned)
  • 1 cup chicken or vegetable stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup coconut milk
  • a pinch of cinnamon
  • 1/4 cup grated Parmesan cheese (optional for topping)
  • 1-2 tablespoons sage leaves, minced (optional for topping)


  1. Cook pasta according to package directions. While the pasta is cooking, prepare the sauce.
  2. In a medium sized saucepan, heat vegetable oil over medium high. Add the garlic and sage and sauté for about 20-30 seconds until soft and fragrant. Be careful not to burn the garlic.
  3. Add Prego Farmers' Market® tomato & basil sauce, pumpkin puree, stock, salt and pepper. Stir to combine and bring mixture to a boil.
  4. Turn heat down to low and simmer uncovered for 15 minutes. Stir in coconut milk and cinnamon. (If the sauce is too thick, add some water).
  5. Drain the cooked pasta and add it to the sauce. Toss to combine.
  6. Sprinkle on some grated Parmesan cheese and minced sage (optional) and serve!

  • Category: Entree
  • Cuisine: Italian