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pumpkin pasta sauce

Creamy Pumpkin Pasta Sauce with Penne

4.34 from 3 votes
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Course: Main Course
Keyword: pasta, pumpkin, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD


  • 1 pound whole wheat penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon sage minced
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground pepper
  • 1/4 cup mascarpone cheese
  • ¼ cup plain Greek yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup snipped chives
  • ½ cup walnuts toasted and chopped


  • In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
  • In a saucepan over medium heat, add oil. Add the onion, garlic, and sage and cook over medium heat until the onion is translucent and soft, about 5 minutes. Add the pumpkin puree, salt, and pepper. Mix well and transfer to empty pasta pot.
  • Cook over medium heat until hot. Mix in the mascarpone and yogurt. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through.
  • Transfer the pasta to bowls, sprinkle each with cheese, chives, and walnuts.