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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sauce
- Method: Stovetop & Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
