top of page

Pumpkin Cream Pasta

Updated: Feb 5, 2021

So I have this habit of taking traditional things and doing my own take, usually the same but just with more veg, and all from scratch , no tins or boxes allowed except tomatoes or tuna. This was similar. A creamy pasta sauce, but replacing some of the cream or milk with pumpkin purée, and a dash of vinegar. Super tasty, lighter than the regular version, but smooth and velvety, bursting with flavour. We spiced it differently to normal, of course, and added veg. It would have been beautiful with bacon and parmesan too, or other veg like asparagus, courgette, aubergine etc., but was still excellent without.


250 g pasta

2 TBSP butter

2 TBSP flour

3/4 c milk, warm

1/2 c pumpkin purée

1 TBSP balsamic vinegar

1/4 c white cooking wine

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1 tsp cayenne

3 red onions diced

half a head of garlic, minced

2 peppers, 1 red 1 yellow, diced

Black pepper to taste

1 TBSP olive oil

1) Cook pasta according to instructions.

2)Make a roux with the butter, flour and milk: melt butter in a saucepan. Add flour and stir it in until it forms a uniform mass. Add the milk a little at a time, stirring after each addition to avoid lumps. Add the pumpkin purée, spices, wine and balsamic adjusting quantities to taste and consistency. Stir, pepper, set aside.

3) Heat oil in a pan. Sauté veg in the olive oil.

4) Toss pasta and veg together, pour sauce over it, and serve. Optional cheese to grate over the top.

Filling and tasty, velvety but with a bit of a tang to bring all the flavours out. It is an incredibly chameleon-like meal, able to shift to fit the mood, your fridge, tastes or dietary requirements. I hope you enjoy!

Note: When in doubt as to how to make flat flavours pop more, add acid not salt. Vinegar, lime or lemon juice or wine depending on what it is.

Recent Posts

See All


bottom of page