RecipesPasta & Co

Easy & Delicious Pumpkin and Sausage Pasta

by Micaela Harrasser

Looking for a stunning pasta sauce with pumpkin to impress? Then try this beautifully rich pasta sauce with a velvety pumpkin cream and sausage chunks. The meat gives flavor and depth, while the pumpkin balances with sweetness and that beautiful texture that dresses your pasta so well.

My go to pumpkin for this (and other dishes) is the dark green one because it’s sweeter than other varieties, and super flavorful. If like me you don’t like cleaning and chopping it, I have a hack for you! Just place the whole pumpkin in the microwave for 3-5 min at max power (I do usually 2 min/kg pumpkin) and cook it until you can easily pierce the skin with a fork. It will make it much easier to clean the pumpkin!

For the sausage, the other main ingredient in this sauce, make sure to get something flavorful – not necessarily super fatty (the one I used here is actually from deer – very lean yet still super tasty). If you are not a fan of the big pieces of meat, you can make them smaller (almost mince size) to blend it better with the pumpkin sauce.

As mentioned in the notes, you can make a double batch of this sauce and freeze it (if you are using fresh ingredients) for later use. At the end you can also grate some cheese on top, or leave it as it is (dairy free!). Enjoy!

[ratings]

Easy & Delicious Pumpkin and Sausage Pasta

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g pumpkin cleaned and chopped
  • 150g sausage
  • 1 small onion finely chopped
  • Extra virgin Olive Oil
  • 160g Pasta of choice
  • Salt, pepper and nutmeg a pinch

 

Instructions

  1. First, clean and chop the pumpkin into small cubes. If you want a hack to make it easier, place the pumpkin in the microwave for 3-5 minutes until it's easy to pierce the skin with a knife.
  2. If using the oven to cook it, turn it on to 180C. You can also use the airfryer.
  3. Place them on a tray, add some oil (I like the spray one for even and light coating) and cook until soft, about 30 min. Make sure it doesn't burn.
  4. While the pumpkin cooks, in a wide non-stick pan add the chopped onion and cook in little olive oil until golden, about 5 minutes.
  5. While the onion cooks, chop the sausages in small pieces. Add the sausages to the pan and cook until they are not pink anymore, about 10 minutes.
  6. Once the sausage is ready, turn off the pan and place a big pot with water to boil.
  7. Once the pumpkin is ready, blitz it in a food processor with a bit of water to make a thick, creamy sauce out of it.
  8. Cook the pasta until al dente, then transfer to the pan with the cooked sausage.
  9. Turn on the heat, add the pumpkin puree, salt pepper and nutmeg and mix everything. Heat for about one minute, eventually add some cooking pasta water if it looks dry. Taste to adjust seasoning, and serve!

 

Notes

Storage: it keeps in the fridge in a sealed container for up to 2 days. To reheat it, add a little oil to a pan and cook on medium heat without stirring too often until a brown crust starts forming.

If fresh ingredients were used, you can also freeze down the leftover sauce to use later on.

3 comments

Katherine November 2, 2022 - 10:40 am

This looks amazing. So simple too! Will definitely try it ☺️.

Reply
Ashley November 2, 2022 - 1:45 pm

This sounds so yummy I can’t wait to try!

Reply
Hannah November 2, 2022 - 2:39 pm

Yum this sounds so good! I’ve never tried pumpkin in pasta before – gonna add to my shopping list!!

Reply

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