Delicious Pasta with Creamy Pumpkin Sauce Recipe

Pasta Mit Kuerbis Sauce is more than just a seasonal dish; it’s a warm, comforting embrace on a plate, especially as the crisp autumn air begins to settle. I’ve always found something incredibly satisfying about combining hearty pasta with the sweet, earthy notes of pumpkin. While pumpkin isn’t traditionally as prominent in classic Italian pasta dishes as tomatoes or pesto, its seasonal availability has inspired countless delightful variations across kitchens worldwide, making it a truly beloved autumn staple in many homes.

There’s a profound reason this dish garners such universal affection: the lusciously creamy texture, the subtle sweetness of roasted pumpkin expertly balanced with savory herbs, and the way it coats each strand of pasta creates an utterly irresistible experience. It’s a wonderfully wholesome and surprisingly straightforward meal that feels gourmet without the fuss. Whether you’re seeking a cozy weeknight dinner or a crowd-pleasing option for a festive gathering, I am confident that our recipe for Pasta Mit Kuerbis Sauce will become a cherished addition to your culinary repertoire. You’ll simply adore how effortlessly it brings the vibrant, comforting flavors of the season directly to your table.

this Recipe

Ingredients:

• For the Roasted Pumpkin:
  • 1 medium-sized butternut squash (approximately 2.5-3 pounds), or a Hokkaido pumpkin (Kuerbis), peeled (if using butternut), deseeded, and cut into 1-inch cubes.
  • 2 tablespoons olive oil, plus extra for drizzling.
  • 1 teaspoon sea salt.
  • ½ teaspoon black pepper, freshly ground.
  • ½ teaspoon dried thyme or rosemary (optional, but highly recommended for depth).
• For the Sauce Base:
  • 2 tablespoons unsalted butter or additional olive oil.
  • 1 large yellow onion, finely diced.
  • 4 cloves garlic, minced.
  • 4 cups (1 liter) vegetable broth, low sodium preferred.
  • 1 cup (240ml) heavy cream (or a combination of milk and cream for a lighter sauce).
  • ¼ cup freshly grated Parmesan cheese, plus more for serving.
  • 1 teaspoon smoked paprika (for a beautiful color and smoky depth, a fantastic addition to Pasta Mit Kuerbis Sauce).
  • ½ teaspoon ground nutmeg, freshly grated if possible (it truly makes a difference with pumpkin).
  • Salt and freshly ground black pepper to taste.
  • A pinch of red pepper flakes (optional, for a subtle kick).
• For the Pasta:
  • 1 pound (450g) short pasta, such as rigatoni, penne, orecchiette, or fusilli. I find these shapes hold the creamy pumpkin sauce beautifully.
  • Generous amount of salt for the pasta water.
  • Reserved pasta water (approximately 1-2 cups).
• For Garnish (Optional but recommended):
  • Fresh sage leaves, finely chopped or fried until crispy.
  • Toasted pumpkin seeds (pepitas).
  • Extra virgin olive oil for drizzling.
  • More freshly grated Parmesan cheese.

Preparing the Pumpkin and Aromatics: The Flavor Foundation

This first phase is crucial for building the rich, deep flavors that will define your incredible Pasta Mit Kuerbis Sauce. Roasting the pumpkin not only softens it but also caramelizes its natural sugars, lending a sweetness and complexity that boiled pumpkin simply cannot achieve. Trust me, it’s worth the extra step!

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Arrange an oven rack in the middle position. This ensures even cooking and browning for our pumpkin. While the oven preheats, you can prepare the squash.
2. Prepare the Pumpkin: If you’re using a butternut squash, carefully peel it using a sturdy vegetable peeler. Then, slice it in half lengthwise and scoop out all the seeds and fibrous bits. For a Hokkaido pumpkin, the skin is tender enough to eat, so a thorough wash and deseed is all that’s needed. Cut the pumpkin flesh into roughly 1-inch cubes. Try to keep the size consistent so everything cooks evenly.
3. Season and Roast the Pumpkin: In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and if you’re using them, ½ teaspoon of dried thyme or rosemary. The herbs will infuse the pumpkin with an aromatic fragrance as it roasts. Spread the seasoned pumpkin in a single layer on a large baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets. Overcrowding will steam the pumpkin instead of roasting it, preventing that lovely caramelization.
4. Roasting Time: Roast the pumpkin for 25-35 minutes, or until it’s fork-tender and beautifully golden-brown around the edges. You might want to give the pan a shake or flip the pumpkin cubes halfway through the roasting time to ensure even browning. Keep an eye on it to prevent burning. Once done, remove it from the oven and set it aside. The aroma filling your kitchen will already hint at the deliciousness to come!
5. Sauté the Aromatics: While the pumpkin roasts (or immediately after you’ve put it in the oven), melt 2 tablespoons of unsalted butter (or heat olive oil) in a large, deep skillet or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. The key here is patience; don’t rush this step. Allowing the onions to soften properly releases their natural sweetness, building a foundational layer of flavor for our Kuerbis Sauce.
6. Add the Garlic: Once the onions are soft, add the minced garlic to the skillet. Sauté for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can turn bitter and ruin the delicate balance of the sauce. As soon as you smell that wonderful garlic aroma, you’re ready for the next step.

Building the Creamy Pumpkin Sauce: From Roast to Richness

Now that our pumpkin is roasted to perfection and our aromatics are fragrant, it’s time to bring it all together into the silken, savory sauce that will coat every strand of pasta. This stage is where the magic truly happens, transforming simple ingredients into an extraordinary Pasta Mit Kuerbis Sauce.

7. Combine and Deglaze: Add the roasted pumpkin directly to the skillet with the sautéed onions and garlic. Pour in 1 cup of the vegetable broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these bits are packed with flavor, and we definitely want them in our sauce.
8. Simmer for Flavor Infusion: Bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together and the pumpkin absorb some of the broth. This quick simmer helps soften any remaining pumpkin firmness and ensures the aromatics fully integrate.
9. Blend the Sauce: Carefully transfer the pumpkin mixture from the skillet to a blender. Alternatively, if you have an immersion blender, you can blend it directly in the skillet (just be sure your skillet is deep enough to prevent splattering). Add the remaining 3 cups of vegetable broth, the heavy cream, ¼ cup of freshly grated Parmesan cheese, 1 teaspoon of smoked paprika, ½ teaspoon of ground nutmeg, and a pinch of red pepper flakes (if using) to the blender.
10. Achieving the Perfect Consistency: Blend on high speed until the sauce is completely smooth and creamy. This might take 2-3 minutes. You want absolutely no lumps of pumpkin remaining. Be cautious when blending hot liquids: start on a low speed and gradually increase, and make sure the blender lid is securely vented (if your blender has a vent) or hold it down firmly with a towel to prevent steam buildup and potential splashes.
11. Return to Skillet and Season: Pour the smooth pumpkin sauce back into the clean skillet or Dutch oven. Place it over medium-low heat. Bring the sauce to a very gentle simmer. Taste the sauce and adjust the seasonings. This is your chance to add more salt, pepper, or even a tiny bit more nutmeg if you feel it needs it. Remember, pasta water will also add some saltiness later, so err on the side of slightly under-seasoning for now.
12. Maintain Warmth: Keep the sauce warm over very low heat while you prepare the pasta. Stir occasionally to prevent it from sticking to the bottom. If the sauce seems too thick, you can thin it with a little more vegetable broth or a splash of milk. We want a luxurious, pourable consistency.

Cooking the Pasta: The Perfect Companion

No Pasta Mit Kuerbis Sauce is complete without perfectly cooked pasta. The goal here is al dente – cooked just enough to be tender but still have a slight bite. This texture is essential for the pasta to stand up to the rich sauce and truly shine.

13. Boil Water: In a large pot, bring a generous amount of water to a rolling boil. Don’t skimp on the water! Using plenty of water allows the pasta to cook evenly and prevents it from sticking.
14. Season the Water: Once boiling, add a generous amount of salt to the water – it should taste like the sea. This is your only chance to season the pasta itself, so don’t be shy. A good rule of thumb is about 1-2 tablespoons of salt for every gallon of water.
15. Cook the Pasta: Add your chosen short pasta to the boiling salted water. Stir immediately to prevent the pasta from sticking together. Cook according to package directions, usually 8-12 minutes, until al dente. This means it should be tender but still firm to the bite.
16. Reserve Pasta Water: Before draining the pasta, ladle out about 1 to 2 cups of the starchy pasta water into a heatproof mug or bowl. This starchy water is your secret weapon for achieving a perfectly emulsified and glossy sauce. It helps the sauce cling to the pasta beautifully.
17. Drain the Pasta: Once the pasta is al dente, drain it immediately using a colander. Do not rinse the pasta, as this washes away the starch that helps the sauce adhere.

Bringing It All Together: Assembling and Serving Your Pasta Mit Kuerbis Sauce

This is where all your hard work culminates into a truly satisfying and heartwarming dish. The goal is to perfectly coat every piece of pasta with that velvety pumpkin sauce, creating a harmonious blend of flavors and textures.

17. Combine Pasta and Sauce: Transfer the drained pasta directly into the skillet with the warm pumpkin sauce. Toss everything together vigorously using tongs or a large spoon. You want every piece of pasta to be lovingly coated.
18. Adjust Consistency with Pasta Water: As you toss, the sauce might seem a little thick. This is where your reserved pasta water comes in handy. Add it gradually, a quarter cup at a time, tossing continuously. The starch in the pasta water will help the sauce emulsify and create a glossy, luxurious coating that clings beautifully to the pasta. Continue adding until the sauce reaches your desired consistency – you might not need all of it, or you might need a bit more.
19. Final Seasoning Check: Taste the entire dish again. At this point, you might want to add a final pinch of salt, a crack of black pepper, or even a touch more Parmesan if you desire. The flavors should be balanced and vibrant.
20. Garnish and Serve: Divide the Pasta Mit Kuerbis Sauce among individual serving bowls. Garnish generously with fresh sage leaves (especially if you’ve crisped them up in a little butter – highly recommended for an extra layer of flavor and texture!), toasted pumpkin seeds, a drizzle of high-quality extra virgin olive oil, and a final flourish of freshly grated Parmesan cheese.
21. Enjoy Immediately: This dish is best served immediately, while warm and fresh. The creamy texture and vibrant flavors are at their peak right off the stove. Leftovers are delicious too, but the sauce tends to thicken, so you might need to loosen it with a splash of broth or water when reheating.

Tips for Success with Your Pasta Mit Kuerbis Sauce:

• Pumpkin Variety Matters: While butternut squash is widely available, don’t hesitate to try other varieties like Hokkaido (Red Kuri), Delicata (which doesn’t need peeling!), or even Kabocha. Each offers a slightly different flavor profile.
• Fresh Herbs vs. Dried: While dried herbs are convenient, fresh sage, in particular, elevates this dish significantly. Try frying a few leaves in butter until crispy to scatter over the top just before serving for an incredible aromatic crunch.
• Cheese Choices: Parmesan is classic, but a touch of Pecorino Romano can add a sharper, saltier kick. For a super creamy, almost decadent sauce, you could even stir in a tablespoon of mascarpone cheese right at the end.
• Make Ahead: The pumpkin sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently on the stovetop, thinning with broth or water as needed, then cook the pasta fresh when you’re ready to serve.
• Spice Level: Adjust the red pepper flakes to your preference. A little warmth contrasts beautifully with the sweetness of the pumpkin.

I genuinely hope you enjoy creating and savoring this delightful Pasta Mit Kuerbis Sauce. It’s a wonderful, comforting dish that celebrates the flavors of autumn and is perfect for a cozy meal at home.

Conclusion:

So, there you have it – my absolute favorite recipe, and I truly believe it will become one of yours too. This isn’t just another pasta dish; it’s a culinary hug in a bowl, a vibrant celebration of autumn’s bounty that manages to be both incredibly comforting and surprisingly sophisticated. What makes this particular Pasta Mit Kuerbis Sauce an undeniable must-try is its remarkable balance. We’ve taken the earthy sweetness of pumpkin, blended it into a velvety, rich sauce, and paired it with the perfect pasta texture. It’s incredibly easy to make, yet tastes like something you’d savor in a high-end trattoria. The simplicity of the ingredients belies the depth of flavor you achieve, creating a harmonious symphony on your palate. Imagine that creamy texture, infused with subtle spices, clinging to every strand of pasta – it’s a truly satisfying experience that appeals to all ages and palates. Whether you’re a seasoned chef or just starting your culinary journey, this recipe is designed for success, delivering impressive results with minimal fuss. It’s nourishing, heartwarming, and utterly delicious – a testament to how humble ingredients can create extraordinary meals.

Now, while this dish is absolutely perfect as is, part of the joy of cooking is making it your own. I love garnishing my bowl of this delightful pumpkin pasta with a sprinkle of freshly grated Parmesan cheese and a generous amount of chopped fresh sage or a few sprigs of thyme; these herbs really complement the pumpkin’s natural sweetness. For an extra layer of texture and a touch of elegance, consider toasting some pumpkin seeds or walnuts and scattering them over the top – the crunch is divine! A drizzle of high-quality extra virgin olive oil just before serving can also elevate the flavors beautifully. If you’re looking to make this a heartier meal, there are so many fantastic additions. Crispy pancetta or bacon bits, scattered over the top, introduce a wonderful savory saltiness. For a vegetarian protein boost, consider sautéed mushrooms, roasted chickpeas, or even cannellini beans gently stirred into the sauce during the last few minutes of cooking. If you want to sneak in more greens, fresh spinach or kale wilts down beautifully when tossed into the warm sauce. Don’t be afraid to experiment with different pasta shapes either; while I’ve suggested a particular type, rigatoni, orecchiette, or even a wide tagliatelle would work wonderfully, each offering a slightly different mouthfeel. For those who enjoy a bit of heat, a pinch of red pepper flakes stirred into the sauce or sprinkled over individual servings can add a delightful kick. And if you’re catering to a vegan diet, simply swap out the dairy cream for a plant-based alternative and use nutritional yeast instead of Parmesan – the result is still incredibly creamy and satisfying. Serve it alongside a simple, crisp green salad with a light vinaigrette and some crusty bread to mop up every last drop of that incredible sauce, and you’ve got a complete, memorable meal.

So, I implore you, my fellow food lovers, clear some space in your kitchen, gather your ingredients, and give this wonderful recipe a try. You won’t regret it. There’s something truly special about creating a meal from scratch, especially one that brings such warmth and joy to your table. Once you’ve whipped up your own batch of this delightful pumpkin pasta, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you put your own creative spin on it? What were your favorite variations or serving suggestions? Please, share your thoughts, your photos, and your tips in the comments section below or on social media. Your culinary adventures inspire me, and I can’t wait to see your delicious creations. Happy cooking, and prepare to fall in love with your new favorite fall dish!

Pasta Mit Kuerbis Sauce

Pasta Mit Kuerbis Sauce is more than just a seasonal dish; it’s a warm, comforting embrace on a plate. Combining hearty pasta with the sweet, earthy notes of pumpkin, this lusciously creamy dish balances subtle sweetness with savory elements. It’s a wonderfully wholesome and surprisingly straightforward meal that feels gourmet without the fuss, perfect for a cozy weeknight dinner or a festive gathering.

Prep Time
20 Minutes

Cook Time
35 Minutes

Total Time
55 Minutes

Servings
4 servings

Ingredients

• 600g pumpkin, deseeded (e.g., Hokkaido, butternut)
• 1 red bell pepper
• 3 small tomatoes or 1 large tomato
• 4 cloves garlic
• 2-3 tbsp olive oil
• 200ml cream (e.g., oat or soy cream)
• Salt & pepper, to taste
• 400g pasta, any variety
• Fresh herbs, to taste (e.g., parsley or sage)
• Vegan Feta
• Walnut kernels
• Chili flakes, optional

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Prepare 600g deseeded pumpkin cubes, 1 chopped red bell pepper, 3 small (or 1 large) chopped tomatoes, and 4 minced garlic cloves. Toss all vegetables with 2-3 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-35 minutes until tender and slightly caramelized.
2. Step 2
   While vegetables roast, bring a large pot of generously salted water to a rolling boil. Add 400g pasta and cook according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.
3. Step 3
   Transfer the roasted vegetables to a blender. Add 200ml cream, a pinch of salt, pepper, and optional chili flakes. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water.
4. Step 4
   Return the sauce to the pasta pot (or a large skillet). Add the drained pasta and toss vigorously to coat. Add more reserved pasta water if needed to achieve a desired consistency. Serve immediately, garnished with fresh herbs (parsley or sage), Vegan Feta, and walnut kernels.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.