• 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

Pumpkin Pasta Dinner with Sausage and Goat Cheese

November 6, 2020 by Joy the Baker 14 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 3 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

Filed Under: 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. Kaydence

    November 11, 2021 at 7:47 pm

    This was so tasty!

    ★★★★★

    Reply
  2. EAT CHIMAC

    December 20, 2020 at 11:49 pm

    This is the most amazing food I have ever had!

    Reply
  3. 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
  4. 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
  5. samantha campanini

    November 10, 2020 at 12:22 pm

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

    Reply
  6. Sabrina

    November 7, 2020 at 8:44 pm

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

    Reply
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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

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

Serving chicken from baked nashville hot chicken.
One-Pot Stovetop Nashville Hot Chicken

This One-Pot Stovetop Nashville Hot Chicken recipe is an easy and satisfying weeknight meal baked with pickle rice and topped with a sweet heat spice glaze! Grab your Le Creuset and let’s make dinner! If you’ve ever had a plate of Nashville’s original hot chicken, you know what it means to cry at the lunch…

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

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

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. 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