Pumpkin Sage Cream Sauce is a lightened-up sage-infused pasta sauce made with fresh pumpkin puree. It's a creamy and delicious sauce with all of the flavors of fall.
This sauce has a deliciously creamy texture without weighing you down. Instead of heavy cream, this sauce gets its creaminess from the pumpkin puree and a little bit of Greek yogurt which also adds protein.
When combined with the earthy flavor of sage, a favorite fall herb, this sauce is a keeper. Try it with butternut squash or pumpkin ravioli for a delicious savory dish perfect for the fall.
If you like this cream sauce, you might also enjoy our sausage and kale pasta bake.
Why you will love this recipe
- It's a simple sauce made with fresh ingredients.
- It's a healthier choice for cream sauce.
Here is what you will need
- Pumpkin puree, here is my recipe for pumpkin puree
- Unsalted butter
- Fresh garlic
- Fresh sage leaves
- Unsweetened Greek yogurt
- Parmesan cheese
How to make this pumpkin sage cream sauce recipe
Prepare the ingredients: Use a cheese grater to grate the cheese. Chop the garlic and sage. Measure the milk, yogurt, butter, nutmeg, and pumpkin puree.
Step 1. Melt the butter
Heat a saucepan over high heat. Once the pan is hot, reduce to medium heat and add the butter and garlic. Melt butter and cook until the garlic begins to soften about 1-2 minutes.
Step 2. Make a roux
Reduce the heat to medium-low heat and add the flour. Stir until it forms a thin paste.
Step 3. Add milk
Gradually stir in the milk while stirring constantly until the sauce thickens.
Step 4. Stir in the remaining ingredients
Stir in the yogurt and pumpkin pure. Reduce to low heat, and cook the sauce for a few minutes longer. Stir in the parmesan cheese, sage, and spices.
Ingredient notes and substitutions
Pumpkin puree - If you are using canned pumpkin puree, look for pumpkin puree that says 100% pumpkin, not pumpkin pie filling which had added spices and sugar.
Make your own pumpkin puree with my homemade pumpkin puree recipe.
Garlic - Fresh always tastes best, but if you don't have fresh garlic cloves, it can be substituted with ¼ teaspoon of garlic powder per garlic clove.
Butter - Butter adds to the texture of this creamy sauce. It can be replaced with an equal amount of olive oil.
Milk - I use whole milk when I make this sauce instead of heavy whipping cream which is too heavy. If you prefer to use heavy cream, use an equal amount and leave out the yogurt.
Whole milk can be substituted with water, vegetable broth, nut milk, or oat milk.
Serve this creamy sauce on top of fresh ravioli or your favorite pasta garnished with fried sage leaves and black pepper to taste.
Add a side of steamed broccoli, green beans, or a salad like this arugula fig salad for a complete meal.
How to store and reheat pumpkin sage cream sauce
Store leftover sauce in an airtight storage container in the refrigerator for up to 5 days.
Freeze leftover sauce in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight or place the container of sauce in a bowl of water on your countertop.
Reheat leftover sauce on top of the stove over low heat in a saucepan with a splash of water or milk.
You can get a jump start on meal prep with this recipe by chopping the garlic and sage and shredding the cheese ahead of time. Store each ingredient in a separate food storage container for two to three days so that they are all ready to mix together.
You can also prepare the sauce completely and store it in an airtight container in the fridge for a day or two.
Add meat - add cooked meat such as ground chicken, turkey, bacon, sausage, shrimp, scallops or chicken.
Vegan - make this sauce vegan by using non-dairy milk, yogurt, cheese, or nutritional yeast.
Add vegetables - stir in up to a half cup of roasted, grilled, steamed or sauteed vegetables such as bell peppers, broccoli, mushrooms or peas.
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Tips and questions
- Adjust the texture of the sauce by adding a little bit of water, broth or white wine gradually.
- To prevent a lumpy sauce, use a wire whisk to blend the butter and flour and keep the heat low.
Even though fresh sage makes this sauce fresh tasting, you can use dried sage if fresh is not available. Dried sage has more of an intense flavor, so you will only need 1 teaspoon.
You might also like these easy recipes
- Sausage and Kale Pasta Bake
- Broccoli Pesto
- Creamy Pasta with Vegetables
- Whole Wheat Lasagna Roll-Ups with Turkey
- Homemade Manicotti
- Creamy Pasta and Spinach with Mushrooms
If you like this recipe, please comment and rate it below!
Click on serving size to scale this recipe
- 1 tablespoon butter unsalted
- 1 tablespoon flour
- 2 cloves garlic
- 1 cup pumpkin puree
- 1 tablespoon sage fresh, chopped
- ½ cup Greek yogurt
- ¾ cup whole milk
- ½ cup freshly shredded parmesan cheese
- ½ teaspoon nutmeg
- Prepare the ingredients: chop the garlic, sage, and shred the cheese.
- Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
- Stir in 1 cup pumpkin puree and ½ cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add ½ cup freshly shredded parmesan cheese, ½ teaspoon nutmeg, and 1 tablespoon chopped sage.
- Reduce the heat to low and gradually stir in ¾ cup water or milk stirring constantly until the sauce begins to thicken.
- Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water, wine or broth to make it thinner.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our Plant-Based Recipes here!