2cupslow sodium vegetable brothdivided (or more to desired consistency.)
1cuppumpkin puréehomemade or canned
1teaspoonsaltor more to taste
Several grinds of freshly cracked black pepper
⅛teaspoonground nutmegif using whole nutmeg, grate about 10 times on a small grater
1-2pinchesdried sageor 1 dried leaf crumbled
2teaspoonsmaple syrupoptional, only if pumpkin is slightly bitter
1pounddried pastaregular or whole wheat pasta like spaghetti, linguini, or penne
Serving suggestions toss pasta with a sprinkle of grated Parmesan cheese, pine nuts, or lightly steamed broccoli.
Instructions
Cook pasta as per package directions in salted water to al dente, and drain. Reserve some pasta water to mix into the pasta for later.
In a large sauté pan heat olive oil over medium heat. Add celery, and sauté for 5 minutes stirring occasionally to prevent burning. Add onion, and sauté for 5 minutes more. Then add garlic and sauté for 5 more minutes, totaling 15 minutes. Celery mixture is ready when vegetables are soft.
Place celery mixture and ½ cup broth in a blender or food processor, and purée until smooth.
Add puréed celery mixture back into the pan. Add pumpkin purée, remaining broth, salt, pepper, nutmeg, and sage. Turn flame on low, and stir gently until thoroughly combined. Taste and adjust seasonings to your preference. If sauce is slightly bitter, add optional maple syrup. If thinner consistency is desired, add a little more broth.
Add al dente pasta to sauce, and fold until sauce coats the pasta. Add a splash of reserved pasta water if needed. Allow sauce and pasta to cook for a few minutes together then serve immediately. Sprinkle pasta with grated Parmesan cheese, pine nuts, or broccoli.
Notes
Homemade pumpkin purée has more water content than canned pumpkin, so if using homemade pumpkin, use 1-½ cups of broth instead of 2.
Make ahead: You can make this sauce a day in advance. Cook pasta just before serving, and combine sauce and cooked pasta together just before serving.
How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days. If possible, store leftover pasta separately from sauce.
How to freeze: Pumpkin pasta sauce can be frozen in an airtight container for up to 3 months. I do not recommend freezing pasta.
How to reheat: To reheat, microwave until warmed through. You can also reheat in a skillet on medium-low with a splash of broth or pasta water until warmed through.
Repurpose the leftovers by turning it into a pumpkin soup by adding additional broth or vegetable stock.