• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Pumpkin Pasta Dinner with Sausage and Goat Cheese

November 6, 2020 by Joy the Baker 16 Comments

Jump to Recipe

Hi friends. How are you holding up this week of this year? I mean… what a question. I’m staying steady these days. Minding my own business until I need to not. 

Gosh. I’ve been meaning to tell you – this is a pumpkin blog now. I’d apologize but I’m zero percent sorry for this Cajun Pumpkin Cream Pie or these Creamy Pumpkin Pie Bars.  

Because I’m basically wrapping myself in pumpkin this month (yes, I’ve already roasted my decorative Halloween gourds) I found myself with two open half-cans of pumpkin puree in the refrigerator and a hankering for dinner, not dessert. 

It turns out that pumpkin puree makes a very fine replacement to tomatoes for a pasta marinara sauce.  And honestly, aside from chopping garlic, this sauce is just about as easy as opening a can of jarred pasta sauce.  There are so many adaptations and substitutions possible in this recipe, it’s meant to feel good to you and be enjoyed on the couch with your feet kicked up like it’s a regular ol’ Friday not in 2020. 

Take good care of yourself this weekend. Let there be plenty of pasta. 

Here’s what you’ll need for the most comforting pumpkin pasta dinner: 

•  garlic and olive oil, a fine base for flavor. 

•  pumpkin puree, canned or homemade.  

•  chopped fresh herbs. I used sage and thyme, though oregano would also be delicious. 

•  spices like ground coriander, chili powder, red pepper flakes, and a pinch of nutmeg. Warming and grounding spices to accent the sweetness of pumpkin.  You can add more spice to taste, of course. 

•  chicken or vegetable stock to thin the sauce and simmer. 

 •  boiled pasta. I used linguini but whatever you like is what you should use! 

•  toppings like browned Italian sausage, crumbled goat cheese, toasted pine nuts, and fresh parsley really fill out the bowl but feel free to use absolutely any variation of meat (or meat alternative), cheese, and nut crunch you have on hand. 



In a medium saucepan heat oil over medium-low heat.  

Add the garlic and cook gently until softened – 5 minutes or so.  

Add the pumpkin puree and fresh herbs.  Stir until warmed through and fragrant. 



Add the spices and stock.  

Stir and simmer until the sauce feels like a good pasta consistency.  

See? Just about as simple as opening a jar of tomato sauce, don’t you think? 

Add you al denta pasta and toss until evenly coated.  Add a splash more broth if you think you need it.  

Top with well-browned sausage, goat cheese crumbles, pine nuts and parsley. Of course you can also swirl all of the toppings into the pasta.  

It’s generous in its comfort.  Have a wonderful weekend, friends! 

Photos with the delightful Jon Melendez. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pasta Dinner with sausage and goat cheese

★★★★★ 5 from 4 reviews
  • Author: Joy the Baker
Pin Recipe
Print Recipe

Description

A fall alternative to tomato marinara sauce. Flavored with earthy sage and thyme and topped with any kind of sausage or sausage alternative,  goat cheese (or parmesan would be delicious), and toasted pine nuts (though hazelnuts would be delicious too!). 


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 15-ounce can pumpkin puree or a scant 2 cups of pumpkin puree
  • A few fresh sage leaves and a few sprigs fresh thyme, finely chopped
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • A good pinch of ground nutmeg
  • 1 1/2–2 cups chicken stock
  • Salt and pepper to taste
  • Serve with 1 pound al dente linguini pasta, or any cooked pasta you like

Topped with:

  • Well-browned ground Italian sausage
  • Goat cheese crumbles
  • Toasted pine nuts
  • Parsley
  • Red pepper flakes

Instructions

  1. To make the sauce, in a medium saucepan heat olive oil over medium-low heat. Add the garlic and cook gently until softened, about 5 minutes. Add the pumpkin puree and chopped herbs.
  2. Increase heat to medium and add all of the spices. Stir in 1 1/2 cups chicken stock and allow to simmer for 10 minutes until thickened to your desired sauce consistency. Add more stock as you see fit. Taste and season with salt and pepper (and even more spices) to your taste.
  3. Toss boiled pasta in the warm sauce. To serve, top with sausage or sausage alternative, goat cheese crumbled (or parmesan), toasted pine nuts (or any kind of crunch) and chopped parsley.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Dinner, Healthy, Holiday, Nuts, Recipes, Savory

Previous Post: « Pumpkin Tarte à la Bouillie
Next Post: Let It Be Sunday, 297! »

Reader Interactions

All Comments
I Made This
Questions
  1. Deborah Rothman

    February 24, 2023 at 5:38 pm

    I’m wondering if I can make this recipe next time with a different winter squash–acorn? Butternut? Kabocha? Family’s not crazy about pumpkin. Thanks, Joy!

    ★★★★★

    Reply
    • Joy the Baker

      February 28, 2023 at 10:35 am

      Oh absolutely Deborah! I think this pasta would be great with any squash puree. I absolutely love both butternut and Kabocha for this pasta!

      Reply
  2. Kaydence

    November 11, 2021 at 7:47 pm

    This was so tasty!

    ★★★★★

    Reply
  3. EAT CHIMAC

    December 20, 2020 at 11:49 pm

    This is the most amazing food I have ever had!

    Reply
  4. Janelle

    November 22, 2020 at 9:46 pm

    Made this for the whole fam tonight and everyone loved it. I even turned it vegan for my son by using veg broth instead of chicken and skipping the sausage and cheese on his. Everyone raved about it. Thank you

    ★★★★★

    Reply
  5. ani

    November 15, 2020 at 4:24 pm

    I just wanted to tell you that after 12 years as a vegetarian, I chose this recipe for my first full ‘meat’ meal, and it did not disappoint! I’ve been easing in with bites here and there, but this was the first time I cooked meat and ate a full meal featuring it… amazing combo of flavors- rich and comforting for fall. We made fresh pasta too. Thank you!

    ★★★★★

    Reply
  6. samantha campanini

    November 10, 2020 at 12:22 pm

    I normally make risotto with these ingredients, I’ll definitely try pasta!

    Reply
  7. Sabrina

    November 7, 2020 at 8:44 pm

    very creative ingredients, thank you, pumpkin and got cheese crumbles, love it, thank you

    Reply
  8. LOIS M BARON

    November 6, 2020 at 8:21 pm

    I’m thinking that if I had chicken stock and skip the pasta, this would be a good soup. I bought your magazine because I love your blog :-) You rock, girl!

    Reply
  9. Anna

    November 6, 2020 at 7:20 pm

    Unrelated – but kinda related – to pumpkin, I snagged your magazine at my local grocery store in British Columbia. (I also pulled the rest of the copies to the front shelf for best display opportunity. #sorrynotsorry) Very excited to bake these goodies!

    Reply
  10. Suzanne

    November 6, 2020 at 11:13 am

    This sounds delicious! I can’t wait to offer my family something savory and new.

    Reply
    • joythebaker

      November 6, 2020 at 11:37 am

      Lovely!

      Reply
  11. Susan M

    November 6, 2020 at 9:51 am

    great idea, but seriously, FIVE MINUTES for the garlic???

    Reply
    • joythebaker

      November 6, 2020 at 11:37 am

      Yes ma’am! But it’s a lower heat. Do what feels best for you!

      Reply
  12. Lisa

    November 6, 2020 at 8:55 am

    Happening tonight! Thank you for getting me out of my COVID cooking rut…well, at least for a day.

    Reply
  13. Kate

    November 6, 2020 at 7:33 am

    Dear Joy, I saw your holiday magazine at the checkout of my Central Market store in Texas! Beautiful, fun, exciting. Congratulations. And you, too, take good care of yourself this weekend. This pasta may just be the ticket. Cheers.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

French onion chicken in a bowl surrounded by glasses on a table
One-Pot French Onion Chicken Dinner

All the comforts of French onion soup turned into a cozy one-pot dinner.  This French Onion Chicken dinner is downright romantic and perfect for this winter weekend spent all cuddled up. You know every year I trapse in here with a version of Marry Me Chicken that is rumored to be soo good as to…

Read More

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up