Laura The Gastronaut > Recipes > Fall > Homemade Pumpkin Pasta with Pumpkin Sauce
Homemade Pumpkin Pasta with Pumpkin Sauce
October 30, 2021 | Jump to Recipe
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This pumpkin pasta is everything. The pumpkin noodles are homemade and seasoned with nutmeg and sage. The pumpkin pasta sauce is made with real pumpkin, cheesy from the addition of white cheddar, perfectly seasoned, and creamy.
31 DAYS OF HALLOWEEN
This homemade pumpkin pasta with pumpkin sauce is a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!
PUMPKIN-Y, COMFORTING, CHEESY, & CREAMY
I wish I could eat this pumpkin pasta every week. This just isn't your average pumpkin pasta recipe. We are going to be making homemade pumpkin noodles for this pasta. Trust me, it's so worth the effort and wait. Then those homemade noodles are covered in a delicious, cheesy, and creamy sauce that you're going to fall in love with. Grab a piece of crusty bread and soak up all that extra goodness. It really doesn't get more comforting than this.
This homemade pumpkin pasta with pumpkin sauce recipe was created for my It's the Great Pumpkin, Charlie Brown movie night. We watched Charlie Brown, stuffed our faces with yummy pasta, and drank boozy pumpkin pie milkshakes.
HOMEMADE PUMPKIN PASTA WITH PUMPKIN SAUCE INGREDIENTS
• Flour: This will be the base of our homemade noodles. I use all-purpose flour for these noodles.
• Egg Yolks + Egg: Adding more egg yolks than whole eggs will give these noodles a delicate and rich taste.
• Pumpkin Puree: Adds pumpkin flavor to the noodles and to the pasta sauce. We'll add enough so that you can actually taste the pumpkin!
• Noodle Seasonings: Kosher salt, nutmeg, & dried sage; The salt will bring out more of the flavors, and the nutmeg & sage pair perfectly with the pumpkin.
• Butter: The butter in this pasta sauce will give you a sauce that's rich and creamy. At the end, we will add browned butter which will also bring in all those warm fall flavors.
• Onion & Garlic: We'll saute the onion and garlic to bring out the flavors even more.
• Chicken Stock: I add in a little bit of chicken stock to loosen up the sauce since the pumpkin puree and cheese make it thick. Can be replaced with vegetable stock to make this pasta vegetarian.
• Pasta Sauce Seasonings: Nutmeg, Cayenne, Kosher salt, black pepper, paprika, cumin, & dried oregano. I love all of these spices together, and they all compliment the pumpkin so well.
• Heavy Cream: This will make our pumpkin pasta sauce oh so creamy!
• White Cheddar: I've discovered that white cheddar cheese and pumpkin puree are a match made in heaven. Yes, really. It is so good together, and I don't think I'll ever stop combining the two.
HOW TO MAKE HOMEMADE PASTA WITH PUMPKIN SAUCE
Make Pumpkin Noodles: Don't be intimated to make your own pasta. It's not too hard! It will just take a little bit of time. First, whisk together 2 cups of flour, 2 teaspoons Kosher salt, 1 teaspoon dried sage, and 1/4 teaspoon ground nutmeg in a bowl. Make a well in the middle of the flour, and add in 2 beaten egg yolks, 1 beaten whole egg, and 1/2 cup of pumpkin puree into the well. Working with your hands, slowly start adding the flour mixture to the wet ingredients. Keep gathering the dry ingredients and adding it to the wet ingredients until the mixture begins to come together. Your dough will be clumpy and dry flour will still around. At this point, you will have to add water one tablespoon at a time. You don't want to add too much water so small amounts at a time is best. You want you dough to be able to stick together and form a somewhat shaggy ball.
On a floured surface, begin to knead the dough until the dough becomes smooth and silky. This will take about 10 minutes of kneading. If needed, add small amounts of flour to the surface so the dough doesn't stick to surface or your hands. Wrap the dough in plastic wrap, and let rest at room temperature for one hour.
Cut the Noodles: Cut the ball of dough into 4 equal parts. Wrap 3 of the parts back up with plastic wrap. With a rolling pin, roll out 1 part of the noodle dough to an oblong shape. You want it thin enough that when you hold it up to light, you can see the shadow of your hand behind it. Using a sharp knife or pizza cutter, cut down the long edge of the dough and make the noodles 1/4" wide. Lay out the noodles on the counter so that they do not touch each other. Continue rolling and cutting until all dough has been cut.
While the noodles are laying out on the counter, make the sauce. In a large saucepan, melt 2 tablespoons of butter on medium heat and cook 3/4 cup chopped onion until softened, about 5-8 minutes. Add in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant. Pour in 2 diced tomatoes, 1 cup of chicken stock, 15 ounces of pumpkin puree, 1 teaspoon each of Kosher salt, paprika, cumin, dried oregano, 1/2 teaspoon each of black pepper and nutmeg, and 1/4 teaspoon of cayenne. Cover and lower heat to maintain a simmer for 15 minutes, stirring occasionally.
Meanwhile, brown the butter. In a small saucepan, heat 3 tablespoons of butter over medium heat. Stirring frequently, heat the butter until the proteins begin to brown. A good indicator that it has browned is the butter will begin to smell nutty. Remove from heat and set aside.
Transfer the sauce to a blender. Please be careful when blending hot liquids!! Leave the top part of the blender lid off and cover with a towel instead to let the steam out. Also, do not fill your blender more than halfway full, and start off slow! Puree until smooth. Pour back into the saucepan and place over low heat. Stir in the browned butter and 6 ounces (3/4 cups) of shredded white cheddar. Once the cheese has melted, stir in 1/4 cup of heavy cream. Keep covered on low heat.
Heat a large pot of salted water over high heat until boiling. Throw in noodles and cook until done. My noodles took 1 minute 45 seconds to cook fully. Start checking the noodles for doneness at about the 1 minute mark. Drain.
Add the cooked noodles to the pot of sauce and mix carefully. Serve the pasta topped with fresh basil, fresh oregano, and/or parmesan.
WHAT TO EAT WITH PUMPKIN PASTA
• Crusty Bread; I highly recommend crusty bread to soak up all of that sauce goodness!
• Boozy Pumpkin Pie Milkshake; If you want to keep up with It's the Great Pumpkin, Charlie Brown, theme then you must finish the night with a little more pumpkin by enjoying one of these boozy pumpkin pie milkshakes!
For this recipe:
Homemade Pumpkin Pasta with Pumpkin Sauce
By Laura Bullock | Laura The Gastronaut
Prep Time: 40 minutes | Cook Time: 30 minutes | Resting Time: 1 hour | Total Time: 2 hours 10 minutes
Yield: 4 servings
For Pumpkin Noodles:
For Pumpkin Sauce:
• 5 Tablespoons butter • 3/4 cup onion, chopped • 2 garlic cloves, minced • 1 teaspoon kosher salt • 1 teaspoon cumin • 1 teaspoon paprika • 1 teaspoon dried oregano • 1/2 teaspoon black pepper • 1/2 teaspoon nutmeg • 1/4 teaspoon cayenne • 2 tomatoes, diced • 1 cup chicken stock, or vegetable stock for vegetarian • 15 ounces pumpkin puree • 6 ounces (3/4 cup) white cheddar cheese, shredded • 1/4 cup heavy cream • Optional: fresh oregano, fresh basil, and/or parmesan, for topping
1. Make Pumpkin Noodles: In a large bowl, whisk together flour, salt, dried sage, and nutmeg. Make a well in the flour and add the egg yolks, egg, and pumpkin puree to the well. Using your hands, slowly start adding small amounts of the dry ingredients into the wet ingredients until the dough begins to form. It will be crumbly and dry flour will still be around. Start adding water a tablespoon at a time just until the dough comes together and you get a shaggy ball of dough. Be careful not to add too much water. 2. On a floured surface, knead dough until you get a smooth and silky ball. This will take about 10 minutes of kneading. Wrap the dough ball into plastic wrap, and let rest at room temperature for an hour. 3. Cut the ball of dough into four equal parts. Put 3 of the parts back into the plastic wrap. Using a rolling pin, roll out one part of the dough into an oblong shape. You want it to be thin enough so that when you hold it up to light, you see the shadow of your hand. Using a sharp knife and pizza cutter, cut down the long edge of the dough and make the noodles 1/4" wide. Place the noodles on the counter without any of them touching each other. Continue to roll and cut dough until all of the noodles have been made. 4. Make the Sauce: In a large saucepan, melt 2 tablespoons of the butter over medium heat and add in the onions. Cook until onions are softened, stirring occasionally, about 5-8 minutes. Add in the garlic and cook an additional 30 seconds until fragrant. 5. Stir in all of the sauce seasonings, tomatoes, chicken stock, and pumpkin puree. Cover and lower the heat to maintain a steady simmer, stirring occasionally, for 15 minutes. 6. Meanwhile, in a small saucepan, heat the 3 tablespoons of butter of medium heat, stirring frequently, until the proteins are browned and it has a nutty fragrance. Remove from heat and set aside. 7. Pour sauce into a blender, and CAREFULLY puree until smooth. *Be careful blending hot liquids- start slow and remove the middle part of the blender lid so the steam can escape and cover with a towel instead.* 8. Place a large saucepan of salted water over high heat until it boils. 9. Meanwhile, pour the sauce back into the saucepan and place over low heat. Stir in the browned butter and white cheddar cheese until it melts. Then add in the heavy cream. Cover and keep on low heat, stirring occasionally. 10. Place the noodles in the boiling water and cook until done. This will take 1-3 minutes. Start checking noodle doneness after the 1 minute mark. Drain. 11. Add the cooked noodles to the sauce and carefully mix. Serve the pasta topped with fresh basil, fresh oregano, and/or parmesan.
DID YOU MAKE THIS RECIPE?
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Category: Lunch and Dinner, Fall, Vegetarian Cuisine: American
Keywords: pumpkin noodles, pumpkin pasta sauce, homemade pumpkin noodles, cheesy pumpkin sauce
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October 30, 2021 by Laura Bullock