Creamy Pumpkin-Sage Pasta Sauce

  • Preparation Time
  • Total Time
  • Number of Servings 4-6

This creamy pumpkin sauce comes together in under 15 minutes! It gets its orange hue and subtle sweetness from canned pumpkin purée and is phenomenal with all of our stuffed, cheesy pastas and ravioli.


  • 2 Tbsp
    unsalted butter
  • 2
    garlic cloves, minced
  • 1/4 - 1/2 tsp
    crushed red pepper flakes
  • 1 pint
    heavy cream
  • 15 oz.
    canned pumpkin
  • 1/4 cup
    freshly grated Parmesan cheese
  • 2 tsp.
    dried or finely chopped fresh sage
  • Kosher salt, to taste
  • 2 Tbsp
    fresh lemon juice
  • toasted pepitas


1. Cook the frozen ravioli or tortellini of your choice in a pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.

2. Melt the butter in a large skillet. Add the garlic, crushed red pepper and sage and cook over moderate heat, stirring occasionally, until fragrant, about 30 seconds. 

3. Whisk in heavy cream, pumpkin purée and lemon juice until smooth. Simmer the sauce until thick enough to coat the back of a spoon, about 10 minutes.

3. Stir in the parmesan cheese until smooth. Season with salt.

4. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.

5. Spoon the pasta into four shallow bowls. Garnish with shaved parmesan cheese, toasted pepitas, and fresh sage, if using. Sprinkle with more crushed red pepper and enjoy!

Products From Recipe

  1. Butternut Squash Ravioli
    Product Size: 32 oz.
    Product Stock Keeping Unit: #731
    Price Per Unit: $16.49 ea.
    Qty: 0
    Times Purchased:

    Could not add item to cart