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bowl of pasta

Pumpkin and Parmigiano Pasta Sauce with Toasted Pine Nuts

Savory herbs- reosemary, sage, and thyme meets salty butter and freshly grated parmigiano to create a versatile sauce. Add a sprinkle of toasted pine nuts for that extra crunch and nutty flavor- and done! Dinner in 20 minutes. You can easily double this recipe!

  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Units Scale
  • 2 cups of prepared fresh roasted pumpkin purée (Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth*)
  • 1 cup freshly grated parmigiano reggiano
  • 1 Tablespoon salted butter
  • 1 tsp fresh or dried rosemary
  • 1 tsp fresh or dried sage
  • 1 tsp fresh or dried thyme
  • 1/2 hot pasta water, reserved
  • 4 Tablespoons toasted pinenuts
  • salt for pasta water
  • 1/2 lb (225 grams) of your favorite pasta variety
  • 1/2 cup shaved parmigiano cheese for serving


  1. Bring a large pot of generously salted water to boil. Add pasta and start cooking to al dente recommended time.
  2. While the pasta cooks, add: pumpkin, herbs, butter and parmigiano to a medium sauce pot. Cook and stir until combined, about 5 minutes. Remove 1/2 cup of the boiling pasta water and add to pot. Stir to combine.
  3. Drain pasta and immediately add to pot with pumpkin mixture. Stir well until combined.
  4. Top with shaved parmigiano and toasted pine nuts. Serve HOT!


* pumpkin puree can be made in advance and frozen for up to 2 months

  • Author: Elena
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian