I discovered this silky and savory pumpkin pasta sauce on a cool evening when I wanted something cozy but easy. I love how the roasted garlic blends with creamy mascarpone and warm pumpkin to create a sauce that tastes rich, comforting and a little indulgent. It’s the kind of dish I enjoy making when I want simple ingredients to turn into something special.
Why You’ll Love This Recipe
I love this recipe because it turns ordinary pantry staples into a velvety, restaurant-style pasta sauce. The roasted garlic adds depth, the pumpkin brings warmth, and the mascarpone gives it a luxurious texture. I appreciate how quickly it comes together once the garlic is roasted, making it perfect for weeknights or relaxed weekends. It’s flavorful, cozy and easily adaptable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 whole heads garlic
Olive oil (enough to drizzle over garlic)
Salt (a few pinches for seasoning)
Black pepper (a few pinches for seasoning)
2 tablespoons unsalted butter
2 cans (15 ounces each) pure pumpkin
1½ tablespoons chicken base or bouillon paste
2 teaspoons Italian seasoning
Pinch salt
¼ teaspoon black pepper
8 ounces mascarpone cheese, room temperature
¾ cup half-and-half, room temperature
¼ cup grated Parmesan cheese
Directions
Preheat the oven to 400°F (200°C).
Slice the tops off the garlic heads, drizzle with olive oil and season with salt and pepper. Wrap tightly in foil and roast for 45–50 minutes, until soft and golden.
Let the garlic cool slightly, then squeeze the cloves into a bowl and mash them into a paste.
Melt the butter in a large pan over medium heat. Add the pumpkin puree and roasted garlic, stirring to combine.
Mix in the chicken base, Italian seasoning, pinch of salt and pepper.
Add the mascarpone and stir until fully melted and incorporated.
Pour in the half-and-half and stir until the sauce becomes smooth and creamy.
Turn off the heat and whisk in the Parmesan. Taste and adjust seasoning if needed.
Toss with cooked pasta or let the sauce cool for storing.
Servings And Timing
This recipe yields about 5 cups of sauce, enough to coat 8 to 10 ounces of dry pasta, which typically serves 4 to 6 people.
I spend about 20 minutes prepping and 45–50 minutes roasting the garlic, bringing the total time to roughly 1 hour and 15 minutes.
Variations
I swap the chicken base for a vegetarian bouillon when I want a meat-free version.
I use different pasta shapes—penne, linguine or gnocchi all work beautifully.
I sometimes add grilled chicken, sautéed sausage or shrimp for extra protein.
I stir in fresh sage or a pinch of nutmeg to give it a more autumn-like flavor.
Storage/Reheating
I let the sauce cool completely before storing it in an airtight container. It keeps well in the fridge for up to two weeks.
For longer storage, I freeze it in portions. I thaw it in the refrigerator and reheat it slowly on the stovetop, stirring so it stays smooth and creamy.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree as long as it’s smooth and not watery. I cook and blend it well before adding it to the sauce.
What pasta shape works best with this sauce?
I prefer pasta that holds sauce well like fettuccine, penne or rigatoni, but any pasta shape works.
Can I make the sauce ahead of time?
Yes, I often prepare the sauce in advance and reheat it gently when I’m ready to serve it.
How do I thicken the sauce if it feels too thin?
I let it simmer a little longer, or add a small amount of extra Parmesan. Both work well without changing the flavor.
Can I freeze the sauce?
Yes, the sauce freezes beautifully. I just thaw it slowly in the fridge and warm it gently so it stays smooth.
Conclusion
I love how luxurious yet simple this creamy pumpkin pasta sauce feels. The roasted garlic, mascarpone and pumpkin blend into a rich, comforting sauce that turns everyday pasta into something special. Whether I’m making a cozy dinner for myself or serving guests, this is a recipe I find myself returning to again and again.
A velvety and flavorful pumpkin pasta sauce made with roasted garlic, mascarpone, and Parmesan. Cozy, rich, and perfect for fall-inspired meals.
Total Time:1 hour 10 minutes
Yield:5 cups sauce (serves 4–6 with pasta)
Ingredients
3 whole heads garlic
Olive oil (enough to drizzle over garlic)
Salt (a few pinches for seasoning)
Black pepper (a few pinches for seasoning)
2 tablespoons unsalted butter
2 cans (15 ounces each) pure pumpkin
1½ tablespoons chicken base or bouillon paste
2 teaspoons Italian seasoning
Pinch salt
¼ teaspoon black pepper
8 ounces mascarpone cheese, room temperature
¾ cup half-and-half, room temperature
¼ cup grated Parmesan cheese
Instructions
Preheat oven to 400°F (200°C).
Slice the tops off the garlic heads, drizzle with olive oil, and season with salt and pepper. Wrap in foil and roast for 45–50 minutes until soft and golden.
Cool slightly, then squeeze roasted garlic into a bowl and mash into a paste.
Melt butter in a large pan over medium heat. Add pumpkin puree and roasted garlic, stirring to combine.
Stir in chicken base, Italian seasoning, salt, and pepper.
Add mascarpone and stir until melted and fully combined.
Pour in half-and-half and stir until smooth and creamy.
Turn off heat and whisk in Parmesan cheese.
Taste and adjust seasoning as needed. Toss with cooked pasta or cool and store.
Notes
Replace chicken base with vegetarian bouillon for a meat-free version.
Use fresh pumpkin puree if desired, ensuring it’s smooth and not watery.
Add fresh sage or nutmeg for an autumnal twist.
The sauce freezes well and reheats smoothly with gentle heat.
